Creamy Chicken Broth Macaroni and Cheese Recipe

Introduction

This comforting macaroni and cheese recipe is a creamy, cheesy delight perfect for cozy dinners. Made with a rich blend of sharp cheddar, Swiss cheese, and cream cheese, it brings classic comfort food right to your table.

Ingredients

• 4-5 cups chicken broth or stock
• 1¼ cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 cup milk
• 4 ounces spreadable cream cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Swiss cheese (or additional cheddar cheese)
• ½ teaspoon onion powder
• ½ teaspoon dry mustard powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente according to package instructions. Do not drain the broth after cooking.
2. Step 2: While the pasta cooks, melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
3. Step 3: Add the minced garlic and cook until fragrant, about 30 seconds. Gradually whisk in the milk a little at a time until the mixture is smooth.
4. Step 4: Stir in the onion powder, dry mustard powder, salt, and black pepper. Continue cooking over medium heat, whisking frequently until the sauce thickens and bubbles. Let it boil gently for about 1 minute.
5. Step 5: Reduce the heat to medium-low and add the cream cheese, shredded cheddar, and Swiss cheese. Whisk continuously until the sauce is smooth and thick.
6. Step 6: Add the cooked pasta along with the remaining chicken broth into the cheese sauce. Stir well to combine and heat over medium heat for about 3 minutes until hot and creamy.
7. Step 7: Taste and adjust seasoning with additional salt and pepper if needed. Serve garnished with extra cheese and parsley if desired.

Tips & Variations

• Use whole milk for a richer sauce or substitute with half-and-half for extra creaminess.
• Add cooked bacon or sautéed vegetables like mushrooms or spinach to mix up the flavors.
• Swap Swiss cheese for Gruyère for a more pronounced nutty flavor.
• If you prefer a thicker sauce, reduce the chicken broth slightly or cook the sauce a bit longer before adding the cheese.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or penne for a similar texture.

Is it possible to make this recipe vegetarian?

Absolutely! Use vegetable broth instead of chicken broth to keep it vegetarian-friendly without compromising flavor.

Creamy Chicken Broth Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.8 from 127 reviews

A comforting, creamy stovetop macaroni and cheese made with a rich blend of sharp cheddar, Swiss, and cream cheese, combined with savory chicken broth and seasoned with garlic and dry mustard powder. Perfect for a cozy meal that’s easy to prepare.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Comfort Food
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Broth and Pasta

• 4–5 cups chicken broth or stock
• 1¼ cups uncooked elbow macaroni

Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cloves garlic, minced
• 1 cup milk
• 4 ounces spreadable cream cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Swiss cheese (or additional cheddar cheese)
• ½ teaspoon onion powder
• ½ teaspoon dry mustard powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook Pasta: In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente according to the package instructions. Do not drain the pasta; reserve all the broth for the sauce.
2. Prepare Cheese Base: While the pasta cooks, melt butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste, forming a roux.
3. Add Garlic and Milk: Add the minced garlic to the roux and cook until fragrant, about 30 seconds. Slowly whisk in the milk, adding it gradually to ensure a smooth mixture.
4. Thicken Sauce: Stir in the onion powder, dry mustard powder, salt, and black pepper. Continue cooking over medium heat, whisking frequently, until the sauce thickens and becomes bubbly. Let it boil gently for about 1 minute to fully activate the thickening.
5. Combine Cheeses: Reduce the heat to medium-low and add the cream cheese, shredded sharp cheddar, and Swiss cheese. Whisk continuously until all the cheeses melt and the sauce turns smooth and thick.
6. Combine Pasta and Sauce: Add the cooked macaroni along with the reserved chicken broth into the cheese sauce. Stir well to combine all ingredients, then heat over medium heat for about 3 minutes, stirring occasionally, until everything is heated through.
7. Season and Serve: Taste the macaroni and cheese, adjusting seasoning with additional salt and black pepper if needed. Serve garnished with extra shredded cheese and chopped parsley if desired for added flavor and presentation.

Notes

• Do not drain pasta to retain flavorful broth for the sauce.
• Use sharp cheddar for a robust cheese flavor.
• Swiss cheese can be substituted with more cheddar if preferred.
• For a vegetarian version, substitute vegetable broth for chicken broth.
• Adjust milk quantity slightly for desired sauce thickness.
• Add a pinch of cayenne pepper or smoked paprika for a spicier version.

Keywords: macaroni and cheese, comfort food, creamy pasta, stovetop mac and cheese, cheese sauce, cheddar cheese