This Bone Broth Mac and Cheese is a creamy, one-pan take on classic comfort food, with ditalini pasta cooked directly in savory bone broth for incredible depth of flavor. Finished with heavy cream, freshly grated parmesan, and melty cheddar, this easy stovetop mac and cheese is rich, cozy, and perfect for a quick weeknight dinner or comforting family meal.

If you love a creamy, comforting pasta moment but don’t want to babysit a pot of boiling water, this Bone Broth Mac and Cheese is going to be your new go-to. Everything comes together in one skillet, with the pasta cooking directly in the broth so it soaks up tons of flavor before being finished with heavy cream, parmesan, and melty cheddar. It’s rich, cozy, and feels a little elevated while still being incredibly approachable.

This is one of those staple recipes that works as a main, a side, or the cozy anchor to a full, feel-good dinner. I love pairing this mac and cheese with something simple and fresh, like my Green Goddess Salad with Chicken, or even make it alongside my Juicy Turkey Smash Burgers, together it’s guaranteed to be a family favorite meal.

How to Make

In a large skillet or wide saucepan over medium heat, add the oil and butter. Once melted, add the shallot and cook until soft and fragrant. Add the garlic and cook for another 30 seconds.

Add the ditalini pasta to the pan, then pour in the bone broth. Bring to a gentle simmer and cook uncovered, stirring frequently until the pasta is al dente and most of the liquid is absorbed. Add a splash more broth if needed.

Lower the heat and stir in the heavy cream and lemon juice. Let it simmer until slightly thickened.

Stir in the parmesan until melted and smooth.

Add the cheddar in small handfuls, stirring until fully melted and creamy. Season with salt and black pepper to taste.

Remove from heat and let it sit to thicken. Serve warm with extra parmesan or cracked black pepper on top.

Tips and Tricks

• Stir often while the pasta cooks to prevent sticking and help the starches release, which naturally thickens the sauce as the broth reduces.
• Grate your cheese fresh instead of using pre-shredded, it melts smoother and gives you that ultra-creamy, glossy finish.
• Adjust the broth as needed, if the pasta absorbs liquid faster than expected, a quick splash of warm broth keeps things silky instead of dry.
• Customize it with mix-ins like crispy bacon, sautéed mushrooms, caramelized onions, roasted broccoli, spinach, or a pinch of red pepper flakes for extra flavor and texture.

How to Save and Store

To save and store, let the mac and cheese cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days. When reheating, warm gently on the stovetop or in the microwave and add a splash of milk, cream, or broth to loosen the sauce and bring back that creamy texture.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make this Bone Broth Mac and Cheese, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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15 Minute Bone Broth Mac and Cheese

5 from 1 rating

Hannah Kling

A creamy, one-pan mac and cheese made with ditalini pasta simmered in bone broth and finished with heavy cream, parmesan, and cheddar for a rich, comforting stovetop meal that comes together quickly and effortlessly.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

• 8 oz ditalini pasta
• 1 tbsp oil
• 2 tbsp butter
• 1 small shallot (finely minced)
• 3 cloves garlic (minced)
• 2½ cups bone broth (plus more as needed)
• ½ cup heavy cream
• 1 tsp lemon juice
• ¾ cup freshly grated parmesan cheese
• 1½ cups shredded cheddar cheese
• Salt and black pepper (to taste)

Instructions

• In a large skillet or wide saucepan over medium heat, add the oil and butter. Once melted, add the shallot and cook for 2–3 minutes until soft and fragrant. Add the garlic and cook for another 30 seconds.
• Add the ditalini pasta to the pan, then pour in the bone broth. Bring to a gentle simmer and cook uncovered, stirring frequently, for 8–10 minutes or until the pasta is al dente and most of the liquid is absorbed. Add a splash more broth if needed.
• Lower the heat and stir in the heavy cream and lemon juice. Let it simmer gently for 1–2 minutes until slightly thickened.
• Stir in the parmesan until melted and smooth. Add the cheddar in small handfuls, stirring until fully melted and creamy. Season with salt and black pepper to taste.
• Remove from heat and let it sit for 1–2 minutes to thicken. Serve warm with extra parmesan or cracked black pepper on top.

Notes

• Ditalini works especially well here because its small shape cooks evenly and holds onto the creamy sauce, but other short pastas can be used if needed.
• You may need more broth depending on the pasta shape you use. 
• Use a low-sodium broth if possible so you can better control the seasoning once the cheese is added.
• The sauce will continue to thicken as it sits, so don’t worry if it looks slightly loose right off the heat.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!