Baked Mac and Cheese Recipe with Chicken Broth: Broth-Infused Richness and Crispy Top

This baked mac and cheese recipe with chicken broth transforms a classic comfort dish into something extraordinary—where savory broth deepens the sauce and a crispy top seals in every creamy bite.

The secret lies in replacing milk with chicken broth, which infuses the cheese sauce with umami richness while keeping it silky smooth. I’ve perfected this technique after years of testing, ensuring the cheese melts perfectly without separating, and the breadcrumb topping achieves that coveted golden crunch.

The chicken broth does more than just flavor—it creates a sauce that’s lighter yet more complex, with a subtle depth that elevates the dish beyond ordinary mac and cheese.

You’ll start with a simple roux, then gradually whisk in shredded cheese until it’s velvety, before folding in cooked pasta and baking until bubbly and golden. The result? A dish that’s creamy, crispy, and packed with flavor in every forkful, all while staying true to its comforting roots.

What makes this recipe stand out is the crispy top—achieved by toasting breadcrumbs with butter and herbs before sprinkling them over the cheese. This layer not only adds texture but also prevents the cheese from over-browning, ensuring a perfect finish.

The broth-infused sauce clings to each noodle, creating a dish that’s hearty enough for a main course but simple enough for a weeknight dinner.

Serve this mac and cheese as a standalone dish or pair it with a simple green salad for balance. The crispy top holds up well, making it ideal for sharing or meal prepping. Once you try this version, you’ll never go back to the traditional milk-based recipe again.

Ingredients for baked mac and cheese recipe with chicken broth

Six ingredients transform ordinary mac and cheese into a restaurant-worthy dish with umami depth and crispy texture.

The cheese blend is non-negotiable for this recipe. Sharp cheddar provides the classic tang, while Gruyère adds nutty complexity and Monterey Jack smooths out the sharpness. For the best quality, buy pre-shredded cheese in bags—it melts more evenly than block cheese. If you're grating your own, use a box grater and store the cheese in an airtight container to prevent drying. The chicken broth should be low-sodium—homemade or high-quality store-bought like Kirkland Signature or Pacific Foods work perfectly. Avoid powdered broths, as they can make the sauce grainy.

No panko? Toast regular breadcrumbs in a dry skillet until golden for a similar texture. Fresh parsley is ideal, but dried parsley at one-third the amount works in a pinch. The roux is critical—cook the butter and flour until it's a deep golden color (about 3-4 minutes) to eliminate the raw flour taste. For extra richness, add a splash of heavy cream to the cheese sauce if you're feeling indulgent. The garlic powder and thyme in the topping can be swapped for Italian seasoning if you prefer a more Mediterranean flavor profile. Always taste the cheese mixture before baking—adjust salt and pepper as needed, remembering the broth already contains some sodium.

This mac and cheese reheats beautifully—just cover with foil and bake at 350°F until bubbly. Store leftovers in an airtight container for up to 5 days in the fridge. For longer storage, freeze portions for up to 3 months. The crispy topping stays crunchy when reheated, making it perfect for meal prep. To serve, run a knife around the edges and let it rest for 5 minutes before slicing—this helps maintain the crispy texture. Pair with a simple arugula salad to balance the richness, or serve as-is for a hearty weeknight dinner.

Step-by-step instructions for broth-infused baked mac and cheese

Here's how to create a velvety, broth-enhanced mac and cheese with a perfectly crispy topping.

Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Season generously with 1 tsp kosher salt—the water should taste like the sea. Cook until 1 minute before the package instructions for al dente texture. This slight undercooking prevents mushiness when baked.

Drain the pasta but reserve 1 cup of starchy pasta water—this golden liquid is essential for creating a silky sauce. If you forget, don't worry; you can substitute with a splash of the 3 cups chicken broth later, though the starch content differs slightly. Return the drained pasta to the pot and set aside.

In a large, heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat until it foams. Whisk in 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color and smells nutty. This is your roux foundation.

Gradually whisk in the 3 cups chicken broth while stirring constantly to prevent lumps. The mixture will thicken dramatically—this is normal. Bring to a gentle simmer and cook for 3-4 minutes until the sauce coats the back of a spoon. This step transforms the broth into a rich, velvety base that infuses the entire dish with savory depth.

Remove the pot from heat and add the shredded cheeses: 2 cups sharp cheddar, 0.75 cup gruyère, and 0.5 cup monterey jack. Stir vigorously until completely melted and smooth. If the mixture looks too thick, whisk in 2-3 tablespoons of the reserved pasta water to achieve a pourable consistency.

Return the pot to low heat and gently fold in the cooked macaroni. The pasta will absorb some of the sauce, so don't be alarmed if it looks dry at first. Continue stirring until the pasta is evenly coated and the mixture reaches a thick, creamy texture. Season with 0.5 tsp black pepper and adjust salt if needed—homemade chicken broth can vary in saltiness.

Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with 2 tbsp extra-virgin olive oil to prevent sticking. Transfer the macaroni mixture to the dish and spread it evenly. For extra insurance against sticking, I like to press a piece of parchment paper directly onto the surface before adding the topping.

In a small bowl, combine 0.75 cup panko breadcrumbs, 1 tsp garlic powder, 1 tsp dried thyme, and 0.5 tsp black pepper. Sprinkle this mixture evenly over the top of the macaroni. For additional flavor, scatter the 0.25 cup chopped fresh parsley on top. Bake uncovered for 20-25 minutes until the topping is deep golden brown and the edges are bubbling.

Remove the dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheeses to set slightly, making it easier to slice and preventing a runny mess. The crispy topping will soften a bit, but it will still provide satisfying texture contrast to the creamy interior.

Slice into 6 equal portions and serve immediately. Each bite should deliver a perfect balance of rich, cheesy goodness with a satisfying crunch from the crispy topping. The chicken broth infusion adds subtle savory notes that elevate this classic dish beyond ordinary mac and cheese.

Best sauces and condiments for this baked mac and cheese recipe with chicken broth

Broth-Enhanced Cheese Sauce

The chicken broth transforms this mac and cheese from ordinary to extraordinary by adding umami depth without overpowering the cheeses. I always use low-sodium broth to control salt levels—homemade or high-quality brands like Kirkland Signature work best.

For extra richness, whisk in 2 tablespoons heavy cream with the broth before making the roux. This creates a sauce that's velvety yet balanced, with a subtle savory note that pairs perfectly with the sharp cheddar and nutty Gruyère. 💛

Crispy Top Variations

While the classic panko breadcrumb topping is foolproof, I love experimenting with textures. For a herb-forward crunch, mix 2 tbsp chopped chives and 1 tbsp dried parsley into the breadcrumbs. For a spicy kick, add ½ tsp smoked paprika and ¼ tsp cayenne pepper.

My go-to shortcut? Toast ½ cup crushed potato chips (like Kettle Brand) with the butter for an instant crispy layer that adds a salty contrast. 🌶️

Sauce Thickeners

If your cheese sauce feels too thin after adding pasta, don't panic—cornstarch slurry is your secret weapon. Mix 1 tbsp cornstarch with 2 tbsp cold water, then whisk it into the sauce until thickened.

For a lighter texture, replace 1 cup of the chicken broth with 1 cup whole milk—it creates a silkier sauce while still keeping the umami flavor. I also keep reserved pasta water on hand; a splash (about 2 tbsp) can rescue a sauce that's too stiff. ✨

Cheese Blend Upgrades

The Gruyère and Monterey Jack combo is my signature, but don't be afraid to swap in other melty cheeses. For a smoky twist, replace ½ cup of cheddar with ½ cup smoked Gouda.

For a creamy luxury, add ¼ cup cream cheese to the sauce for extra richness. Pro tip: Pre-shredded cheese melts more evenly than block cheese, but if using blocks, grate them fresh and pat dry to remove excess moisture. 🧀

Topping Flavor Boosters

Elevate your crispy topping with unexpected flavors. A sprinkle of toasted sesame seeds adds an Asian-inspired touch, while crushed pretzels bring a salty crunch. For a garlicky punch, mix 1 tbsp minced garlic into the butter before toasting the breadcrumbs.

My favorite unexpected addition? 1 tbsp nutritional yeast—it adds a cheesy, nutty flavor that pairs perfectly with the mac and cheese. 💡

Sauce Rescue Tips

Accidents happen! If your cheese sauce seizes up (becomes grainy), immediately whisk in 1 tbsp cold butter or 1 tbsp heavy cream to smooth it out. For a too-thin sauce, simmer it longer to evaporate excess liquid.

If the pasta absorbs too much sauce, stir in 2-3 tbsp reserved pasta water or a splash of chicken broth to restore creaminess. The key is to act quickly—don't let the sauce sit too long after adding cheese. 🔥

Frequently asked questions