Appetizers
This Arby's copycat mac and cheese delivers the same ultra-creamy, bubbly-topped perfection you crave from the restaurant—right in your own oven. 💛 The secret lies in a rich cheese sauce made with sharp cheddar, cream cheese, and butter, cooked to a velvety consistency before baking until golden and bubbling.
I've tested countless variations to nail the texture: tender pasta, a luscious sauce that clings to every noodle, and that signature crispy top that makes it impossible to resist.
The key to authentic results starts with a proper roux—cooking butter and flour until nutty brown before gradually whisking in milk and cheese. This creates a sauce that's thick enough to coat but smooth enough to melt in your mouth.
Most copycat recipes fail because they skip this step or rush the baking time, resulting in either a watery sauce or dry pasta. My method ensures restaurant-quality texture every time, with crispy edges and a creamy center that's dangerously addictive.
Once baked, you'll have a golden, bubbling mac and cheese that's rich, cheesy, and perfectly portioned for sharing (or not). The sauce should be thick enough to pull in a forkful, with just enough stretch to make every bite satisfying.
This isn't your childhood mac and cheese—it's the creamy, indulgent version that made Arby's famous, now replicated at home with simple ingredients and precise technique.
Serve immediately with a side of crispy roasted chicken or garlic bread for the full Arby's experience. The leftovers reheat beautifully too, though I can't promise they'll last that long. Let's get started on recreating this foolproof, copycat-perfect dish that's become a comfort food staple.
Ingredients for arby's mac and cheese copycat
Nine essential ingredients transform into Arby's iconic ultra-creamy mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or small shape preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 3 cups | Cold, full-fat preferred |
| Yellow Mustard 🟡 | 1 tbsp | For tangy depth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Breadcrumbs 🍞 | ¼ cup | Panko for crispy top |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for golden crust |
The cheese is non-negotiable here. Sharp white cheddar from a block (not pre-shredded) gives that signature tang, while full-fat cream cheese ensures velvety richness. I grab mine at Whole Foods—their sharp cheddar has perfect meltability. For the butter, Plugrá or Land O'Lakes work best when cold-cubed for the roux. The flour matters too: Diamond Crystal absorbs more liquid, giving that signature thick sauce. Skip the pre-shredded cheese—it's packed with anti-caking agents that make the finished dish grainy.
No sharp cheddar? Pepper jack or Colby Jack adds a similar bite, though sharp white is ideal. Running low on butter? Olive oil or coconut oil works in a pinch, though butter's flavor is irreplaceable. The mustard might seem odd, but it's essential for that signature tang—French's yellow is my go-to. For the breadcrumbs, Panko gives the best crispy texture, but regular breadcrumbs toasted in the oven work too. The milk can be whole or 2%—just avoid skim, which makes the sauce watery. And trust me, don't skip the garlic powder—it rounds out all the cheesy flavors beautifully.
This sauce is best made fresh but reheats like a dream—just add a splash of milk to restore creaminess. Store leftovers in an airtight container for 4-5 days, though I can't promise they'll last that long. For the crispy top, melt the butter with a pinch of salt and spread it right before baking. The breadcrumbs should be toasted in the oven for 3-4 minutes before sprinkling—this ensures maximum crunch. Freezes beautifully too, though texture changes slightly after thawing.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, stir, and walk away. The elbow macaroni soaks up that rich, cheesy sauce while it cooks, so you’re not left with soggy noodles or a dry mess.
- Cheese Overload: That combo of sharp white cheddar and cream cheese? It’s dangerously good. The sauce is velvety smooth with a crispy, golden top—like the real deal, but better because I control the cheese quality.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The sauce clings to the noodles so well it reheats perfectly, and I can make a big batch for the week. My kids grab it for school lunches—no complaints, just empty containers.
- Budget Stretch: Honestly, this recipe costs me less than half of what I’d spend at Arby’s for the same portion. A few bucks for cheddar and cream cheese goes a long way, and I always have elbow macaroni on hand. Frugal win.
Step-by-step instructions for Arby's copycat mac and cheese
Here's how to nail that iconic Arby's texture—creamy, bubbly, and topped with perfect golden crunch.
🍳 Step 1: Cook the Macaroni to Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook until 1 minute before the package directions specify for al dente—this ensures it finishes cooking perfectly in the oven. Drain thoroughly in a colander, shaking to remove all excess water. I like to give it a quick rinse under cold water to stop the cooking process completely.
Real talk: Overcooked pasta makes mushy mac and cheese. You want it firm enough to hold its shape but tender enough to melt into that dreamy sauce. The rinse step is key—it prevents the sauce from turning watery when you mix everything together.
👨🍳 Step 2: Make the Ultra-Creamy Cheese Sauce
In a large Dutch oven or heavy pot, melt 0.75 cup unsalted butter over medium heat. Once fully melted, whisk in 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture turns golden and smells nutty—this develops flavor and removes the raw flour taste.
Gradually whisk in 3 cups cold whole milk over 2-3 minutes, letting each splash fully incorporate before adding more. The sauce will thicken dramatically. Once smooth, reduce heat to low and stir in 3 cups shredded sharp white cheddar cheese, 8 oz cream cheese, 1 tbsp yellow mustard, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Keep stirring until completely melted and silky smooth—this should take about 5 minutes.
🥘 Step 3: Combine Pasta and Sauce
Add the drained macaroni to the cheese sauce and stir gently to combine. You want the pasta fully coated but not broken up. If the sauce looks too thick, add 2-3 tablespoons of the pasta water you reserved. The goal is a sauce that coats the back of a spoon but isn't watery—this ensures that perfect creamy texture.
Here's the thing—don't rush this step. Let the mixture sit off heat for 5 minutes while you prepare your baking dish. This resting time allows the flavors to meld and the cheese to fully melt into the sauce. I like to use a 9x13-inch baking dish for this recipe—it gives you that signature Arby's presentation.
🔥 Step 4: Bake to Bubbly Perfection
Preheat your oven to 350°F. Transfer the mac and cheese mixture to your prepared baking dish and spread it evenly. In a small bowl, mix together 0.25 cup breadcrumbs and 2 tbsp melted butter (for topping) until combined. Sprinkle this mixture evenly over the top of the mac and cheese.
Bake for 25-30 minutes until the top is golden brown and the edges are bubbling. The center should still be slightly jiggly—this indicates it's perfectly creamy inside. If it browns too quickly, tent with foil for the last 5-10 minutes to prevent over-browning while it finishes cooking.
⏰ Step 5: Rest and Serve
Remove the mac and cheese from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to set slightly and makes it easier to slice. The breadcrumb topping should be crispy on top but still hold together when you cut into it.
Serve immediately with a side of buttery dinner rolls or a crisp green salad. The first bite should deliver that signature Arby's experience—creamy, cheesy, with that perfect balance of crispy breadcrumb topping and ultra-smooth sauce. Trust me, this copycat version is even better than the original!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- Cook Pasta Al Dente: Arby’s version relies on firm elbows—pull them when they’re still slightly underdone (about 1 minute less than package instructions). They’ll finish cooking in the cheese sauce, and overcooking turns them mushy. I learned this the hard way after serving a batch where the pasta had turned into a sad, gluey mess.
- Melt Cheese Slowly: Don’t dump all the cheddar at once—add it in stages while stirring constantly. Start with half the shredded cheddar and cream cheese, let them melt completely, then add the rest. This prevents clumping and ensures a smooth, creamy texture instead of a grainy surprise.
- Skip the Milk Boil: The roux (butter-flour mix) should bubble gently, not boil furiously. If it darkens or smells nutty, you’ve gone too far. Pull it off heat just before it’s fully cooked—it’ll finish in the cheese. I was skeptical until I tried it; the sauce stays richer without burning.
- Toast the Flour First: Cook the butter until it’s foamy but not browned, then whisk in the flour and let it sit for 30 seconds before adding liquid. This removes raw flour taste and thickens the sauce faster. Does it look weird? Yes. Does it work? Every single time.
Regional styles of this arby's mac and cheese copycat
Southern Comfort Twist
For a true Southern-inspired version, swap the sharp white cheddar for a mix of sharp cheddar and Monterey Jack—this gives that classic Southern mac and cheese depth.
Add ½ cup cooked ham or bacon bits to the sauce for a smoky kick, and finish with a sprinkle of crushed red pepper flakes before baking. This version feels like a home-cooked meal from a Southern grandma’s kitchen. 🌶️
Buffalo Blue Cheese
Turn this into a Buffalo chicken mac and cheese by mixing ½ cup buffalo sauce into the cheese sauce and adding 1 cup shredded cooked chicken. Top with a blue cheese crumble instead of breadcrumbs for a tangy, creamy contrast.
The heat from the buffalo sauce pairs perfectly with the coolness of blue cheese—this is a game-changer for spicy lovers. 🔥
Spicy Jalapeño Kick
Add 2-3 diced jalapeños and 1 tsp jalapeño powder to the cheese sauce for a fiery twist. For extra heat, mix ¼ cup pickled jalapeños into the sauce before baking.
The tangy, spicy notes elevate the creamy texture, making every bite exciting. Serve with extra pickled jalapeños on the side for dipping. 🌶️
Lobster Luxury
Elevate this dish for a special occasion by adding 1 lb cooked lobster meat to the pasta mixture. Use Gruyère cheese instead of cheddar for a nutty depth, and top with crushed lobster shells (for extra flavor) and chopped chives.
This version feels like a gourmet twist on a classic comfort food—perfect for impressing guests. 💎
Vegetarian Veggie Load
Make this dish veggie-packed by adding 1 cup steamed broccoli florets and ½ cup sautéed mushrooms to the pasta. Swap the butter in the roux for olive oil (if avoiding dairy) and use vegan cream cheese for a plant-based option. The veggies add texture without overpowering the creamy sauce. 🥦
Breakfast Mac and Cheese
Turn this into a breakfast sensation by adding ½ cup cooked breakfast sausage or bacon and 2 fried eggs on top before serving. For extra indulgence, sprinkle with chopped chives and a pinch of smoked paprika.
The combination of creamy mac and cheese with runny yolks is pure comfort food magic. 🍳
Nutrition facts
Frequently asked questions
Why does the original Arby's mac and cheese have that perfect creamy texture?
The secret lies in the roux technique—cooking butter and flour until golden brown before adding milk creates a velvety base. The combination of sharp white cheddar and cream cheese (not just cheddar) gives that signature ultra-creamy, tangy flavor. Most copycat recipes fail by skipping the roux or using pre-shredded cheese, which contains anti-caking agents that make the sauce grainy.
Can I make this mac and cheese ahead of time?
Yes! Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to bake, cover with foil and bake at 350°F for 30-40 minutes (adding 5-10 extra minutes). The sauce may thicken slightly when chilled, so add a splash of milk when reheating. For best results, serve immediately after baking for that signature bubbly top.
What's the best way to get crispy breadcrumbs on top?
Toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden before mixing with melted butter. Spread them evenly and bake uncovered for the last 5-10 minutes of cooking time. For extra crunch, broil for 1-2 minutes at the very end—just watch closely to avoid burning.
Can I use a different type of pasta?
Elbow macaroni is ideal for this recipe because its shape holds the creamy sauce perfectly. However, you can substitute with penne, cavatappi, or rigatoni for similar results. Avoid long pasta shapes like spaghetti or fettuccine—they don't trap the sauce as well. If using a different shape, adjust cooking time slightly to ensure al dente texture before baking.
How do I fix if my sauce turns out too thin?
If your sauce is too thin after mixing with pasta, remove the dish from heat and let it sit for 10 minutes to thicken naturally. If it's still too runny, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the sauce, and heat gently until thickened. Never use more flour—it can make the sauce taste raw and floury.