Mac And Cheese Recipe With Chicken Broth: Umami-Rich Creamy Indulgence

This mac and cheese achieves creamy perfection through an unexpected ingredient: chicken broth. The umami depth transforms a simple dish into something truly special.

I developed this method while working at The Smoky Pig, where rich, layered flavors are non-negotiable. The broth enhances the cheese sauce without overpowering it, creating a velvety texture that clings to every noodle.

The result is a dish that satisfies comfort food cravings while offering a sophisticated twist. Each bite delivers that ideal balance of creamy sauce and al dente pasta.

Perfect for family dinners or when you need a dish that feels both familiar and elevated.

Ingredients for Mac and Cheese Recipe with Chicken Broth

Rich, velvety sauce starts with chicken broth and three cheeses for depth.

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The cheese trio is non-negotiable here. Sharp cheddar from the deli counter (pre-shredded has anti-caking agents that mess with melt) plus Gruyère for that nutty complexity—Whole Foods has great pre-sliced blocks. The chicken broth? Low-sodium so you control the salt. I always keep Swanson or Kitchen Basics in the pantry (the good stuff, not the watery canned kind).

No Gruyère? Fontina melts just as beautifully. Out of cheddar? Monterey Jack at a 1:1 swap works. The chicken broth can be vegetable broth in a pinch (but you’ll lose some umami). For the topping, regular breadcrumbs or crushed Ritz crackers make a solid stand-in. Don’t skip the Dijon though—it’s one teaspoon but adds that perfect tang.

Sauce thickens as it cools, so serve immediately for that dreamy, clingy texture. Leftovers keep 4-5 days in the fridge but lose some creaminess—reheat with a splash of milk. Freezes for 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Mac and Cheese with Chicken Broth

Here’s the method. Straightforward, tested, and it works every time to create that luxurious texture.

Step 1: Cook the Elbow Macaroni to Al Dente Perfection

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package directions for al dente, usually about 8-9 minutes. Stir occasionally to prevent sticking.

You want the pasta slightly underdone because it’ll continue cooking when baked with the sauce. Drain the macaroni in a colander but don’t rinse it—the surface starch helps the sauce cling better. Set it aside while you prepare the cheese sauce.

Step 2: Create a Velouté Base with Chicken Broth and Milk

In a large saucepan over medium heat, melt the 4 tbsp Unsalted Butter. Once foaming subsides, whisk in the 0.25 cup All-Purpose Flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until it turns a light golden color.

Gradually whisk in the 1.5 cups Whole Milk and 1.5 cups Low-Sodium Chicken Broth, ensuring no lumps form. The chicken broth here is the secret—it adds a subtle depth that elevates the dish beyond ordinary mac and cheese. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.

Step 3: Build the Cheese Sauce with Depth of Flavor

Reduce heat to low and stir in the 1 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Kosher Salt, and 0.25 tsp Freshly Ground Black Pepper. Then add the cheeses—2 cups Sharp Cheddar Cheese, 1 cup Gruyère Cheese, and 0.5 cup Parmesan Cheese—one handful at a time, stirring until each addition melts completely.

The sharp cheddar brings boldness, the Gruyère adds nutty complexity, and the Parmesan ties it all together with a salty finish. Continue stirring until the sauce is smooth and velvety. Taste and adjust seasoning if needed—the chicken broth reduces the need for extra salt.

Step 4: Combine and Top for the Final Bake

Add the cooked elbow macaroni to the cheese sauce and stir until every piece is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish or similar. The sauce should be thick enough to cling to the pasta but still pourable.

For a crispy topping, sprinkle the 0.5 cup Panko Breadcrumbs evenly over the top. This adds a delightful textural contrast to the creamy dish. Place the dish under the broiler for 2-3 minutes or bake at 375°F for 10-12 minutes until the breadcrumbs are golden brown and the edges are bubbling.

Step 5: Rest and Serve at Peak Creaminess

Remove from the oven and let it rest for 5 minutes. This allows the sauce to set slightly and the flavors to meld together. The top should have a golden, slightly crispy crust while the interior remains ultra-creamy.

Serve warm, with the knowledge that the chicken broth in the sauce adds a subtle savory depth that makes this mac and cheese truly special. The combination of cheeses creates a complex flavor profile that’s rich but balanced, with each bite delivering that perfect creamy texture you’re after.

Pro Cooking Tips for Perfect Results

Roux Perfection

Cook your roux until it reaches a light golden color—about 1-2 minutes over medium heat. This builds the flavor foundation. I use a heavy-bottomed All-Clad saucepan to prevent scorching. The butter should foam but not brown.

Broth Integration

Whisk the chicken broth and milk in slowly to prevent lumps. The broth adds umami depth, so don’t rush this step. I find Kitchen Basics broth gives the cleanest flavor. Simmer for 3-4 minutes until slightly thickened.

Cheese Melting Technique

Add cheeses one handful at a time, stirring until fully melted. Sharp cheddar first, then Gruyère, then Parmesan. This prevents clumping. Keep heat on low to avoid breaking the sauce. 💡

Pasta Timing

Cook pasta 1 minute less than package instructions—it continues cooking in the sauce. Drain but don’t rinse; the starch helps the sauce cling. I use Barilla elbow macaroni for consistent texture.

Baking Finish

Broil for 2-3 minutes for crispy breadcrumbs, or bake at 375°F for 10-12 minutes. Watch closely—panko burns fast. Let rest 5 minutes before serving for best texture.

Sauce Consistency

If your sauce seems thin, simmer 1-2 minutes longer. If too thick, splash in warm milk. The chicken broth base needs this balance. Serve immediately for peak creaminess.

Frequently Asked Questions