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This Arby's mac and cheese copycat recipe delivers the same creamy, velvety sauce that clings to every forkful—just like the restaurant version. The secret lies in a precise blend of cheeses and a roux that creates that signature rich, slightly tangy flavor.
I've perfected this method after years of testing, ensuring the sauce stays luscious even after baking.
The key to authenticity is using a three-cheese combination—sharp cheddar for bold flavor, American cheese for that signature tang, and cream cheese for ultra-smooth texture. The pasta cooks directly in the sauce, absorbing all those cheesy flavors while maintaining an al dente bite.
This method guarantees a restaurant-quality dish that's easier to make at home than you'd expect.
By the time it emerges from the oven, you'll have a golden, bubbling mac and cheese with a crispy breadcrumb topping that adds satisfying texture. The sauce is so rich it practically melts on your tongue, and each bite delivers that perfect balance of cheesy, creamy, and slightly tangy.
It's the kind of comfort food that feels like a hug in dish form.
Perfect for feeding a crowd or meal prepping for the week, this recipe stays true to Arby's while being foolproof for home cooks. The instructions walk you through every step—from making the roux to baking the perfect golden crust. Let's get started on recreating this iconic dish at home.
Ingredients for arby's mac and cheese copycat
Six ingredients make the sauce, six more bring it to golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 1 package | 16 oz, shredded finely |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Whole Milk 🥛 | 1 ½ cups | Warm for best blending |
| Yellow Mustard 🥬 | 1 tbsp | For that signature tang |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Butter (for topping) 🧈 | 2 tbsp | Melted, for extra richness |
The cheeses are non-negotiable—sharp white cheddar for that bold bite, American cheese for tang, and cream cheese for velvety smoothness. Grab Kraft Singles for the American (they're consistent) and Cabot or Tillamook for the cheddar. The cream cheese? Full-fat, room temp—never skip this. I always buy extra cheddar because it's the star. For the butter, Land O'Lakes unsalted melts beautifully, but any good brand works. The flour? King Arthur or Gold Medal for that perfect roux texture.
No sharp cheddar? Extra-sharp cheddar at half the amount works in a pinch. American cheese missing? Colby Jack shredded mimics the tang. The mustard is key—Dijon works too, but yellow mustard gives that classic Arby's kick. For the breadcrumbs, Trader Joe's has the best panko, but any panko or even crushed crackers in a pinch. The garlic powder can be swapped for 1/4 tsp fresh minced garlic if you're feeling fancy. And if you're meal prepping, double the recipe—it reheats like a dream.
This sauce is best made fresh, but it reheats beautifully—just add a splash of milk to loosen. Store leftovers in the fridge for 4-5 days or freeze for 3 months. For the topping, mix the breadcrumbs with melted butter right before baking—don't do it ahead, or they'll get soggy. The golden crust is worth the extra minute of mixing. And if you're feeding a crowd? Double the topping—trust me.
Why You'll Love This Recipe
- No Pan Required: I swear by this—just boil the pasta, melt the butter, and toss everything in one bowl. The American cheese slices melt into that perfect stretchy blanket, and honestly? No scrubbing pots afterward.
- Creamy-Crisp Magic: That sharp white cheddar mixed with American cheese? It’s the ultimate combo—creamy when you bite in, but with a crispy edge thanks to the flour roux. My kids fight over the last bite, and I don’t even pretend to care.
- Game for Any Meal: Weeknight dinner? Check. Tailgate spread? Still works. Even my book club loved it when I brought it as a side—no one expected it to be this good. (Between us, they asked for the recipe.)
- Budget-Friendly Staples: You’re using pantry basics—flour, butter, cheese—that don’t break the bank. A box of elbow macaroni and a bag of shredded cheddar go a long way, and leftovers? They reheat like a dream, no sogginess in sight.
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to make that legendary Arby's mac and cheese at home—creamy, cheesy, with that perfect crispy topping.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir to prevent sticking, then cook for 8-9 minutes until the pasta is al dente—it should have a slight bite in the center. Drain the pasta in a colander and set it aside, reserving 1 cup of pasta water for later. This starchy water is your secret weapon for ultra-creamy sauce.
Don't overcook the pasta—it'll finish cooking in the oven. If you're unsure, taste a piece before draining. It should be tender but still resist slightly when you bite into it. This step is crucial because undercooked pasta will turn mushy in the oven, while overcooked pasta loses its texture entirely.
Make the Signature Cheese Sauce
In a large saucepan, melt 0.5 cup unsalted butter over medium heat. Once melted, whisk in 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty—this is your flavor base. Be patient here; a well-cooked roux is the difference between a bland sauce and one that sticks to every forkful.
Gradually whisk in 1.5 cups warm whole milk, adding it slowly to prevent lumps. Stir constantly until the mixture thickens into a smooth sauce. Then, reduce the heat to low and add 2 cups sharp white cheddar cheese, 1 package shredded American cheese slices, and 8 oz cream cheese. Stir until fully melted and smooth—this should take about 3-4 minutes. If the sauce looks too thick, add a splash of the reserved pasta water to loosen it.
Combine Pasta and Sauce
Transfer the cooked elbow macaroni to the saucepan with the cheese mixture. Stir gently but thoroughly to coat every noodle in that rich, creamy sauce. Then, add 1 tbsp yellow mustard, 1 tsp salt, 0.5 tsp ground black pepper, and 0.5 tsp garlic powder. Taste and adjust the seasoning if needed—the mustard adds that signature tang, while the garlic powder gives it subtle depth. This is the moment where all the flavors come together, so don't rush it.
Once everything is well combined, transfer the mac and cheese to a greased 9x13-inch baking dish. The dish should be about ¾ full—this ensures the top gets crispy without spilling over. Smooth the top with a spatula for an even surface. This step is all about prep; the next part is where the magic happens.
Create the Crispy Topping
In a small bowl, melt 2 tbsp butter (for topping) and mix it with 0.5 cup panko breadcrumbs. Spread this mixture evenly over the top of the mac and cheese, pressing down lightly to help it adhere. The butter will melt into the breadcrumbs, creating a golden, crispy crust that's the hallmark of Arby's version. Pop the dish into a 375°F preheated oven and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbly.
Here's the thing—don't open the oven door early. The heat needs to stay consistent to get that perfect crispy top. If you're unsure, check at the 20-minute mark. The mac and cheese is done when the top is golden and the center is still slightly jiggly. Let it rest for 5 minutes before serving—this gives the sauce time to set slightly, making it easier to scoop and serve.
Serve and Enjoy the Ultimate Comfort Food
Use a spatula to scoop the mac and cheese onto plates, making sure to get that crispy topping with every bite. The sauce should be rich and creamy, clinging to the noodles perfectly, while the top offers a satisfying crunch. Serve immediately while it's hot—this dish is all about the experience of that first forkful of gooey, cheesy goodness.
Real talk: this copycat recipe is so good, you'll want to make it every week. The secret lies in the balance of cheeses, the crispy topping, and that little bit of mustard for that signature tang. Trust the process, and you'll have a mac and cheese that rivals the one from Arby's—maybe even better. Enjoy!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- Cook pasta al dente: DESCRIPTION: Arby’s version is supposed to be slightly firm—don’t let it turn to mush. Test at 2 minutes under the package’s suggested time, drain immediately, and shock with cold water for 30 seconds. Overcooked noodles ruin the texture, and this recipe isn’t forgiving.
- Melt cheddar properly: DESCRIPTION: Sharp white cheddar needs heat and moisture to melt smoothly. After making the roux, add ½ cup milk (or broth) before the cheese—this prevents clumping and ensures a creamy, not grainy, sauce. I learned this the hard way when my first batch looked like cheese glop.
- Don’t skip the American slices: DESCRIPTION: Those processed cheese slices aren’t just for looks—they add stretch and that signature Arby’s gooeyness. Tear them into small pieces and fold them in last, letting them melt into the sauce off the heat. Skimping here makes the dish taste flat and dry.
- Rest before serving: DESCRIPTION: Let the finished mac sit covered for 5 minutes after mixing in the cheese. This gives the sauce time to thicken and the flavors to meld—rushing means a runny, uneven dish. (Yes, even if you’re impatient like me.)
Storing and reheating your arby's mac and cheese copycat
Refrigerator Storage
Let your mac and cheese cool completely to room temperature before transferring it to an airtight container—I love using glass Pyrex with snap-on lids for best results. Store in the fridge at 40°F or below for up to 4 days.
The sauce actually deepens in flavor overnight, so leftovers often taste even better the next day. Just be sure to cover it tightly to prevent drying out. 🥫
Freezer Prep Tips
For long-term storage, divide the mac and cheese into single-serving portions in freezer-safe containers or quart-sized freezer bags. Leave ½ inch headspace for expansion, and squeeze out excess air to prevent freezer burn.
Label with the date—this dish stays delicious for up to 3 months when frozen properly. Thaw overnight in the fridge before reheating. ❄️
Reheating Stovetop
My preferred method is stovetop reheating for that creamy, restaurant-style texture. Transfer portions to a nonstick skillet and add 2-3 tablespoons of milk or water to loosen the sauce. Heat over medium-low for 5-7 minutes, stirring frequently until bubbly.
The low heat prevents the cheese from separating or becoming grainy. Taste and adjust seasoning—it often needs a pinch of salt after reheating. 🔥
Microwave Method
For quick reheating, cover a portion with a microwave-safe lid or damp paper towel. Heat on medium power (50-70%) for 2-3 minutes, then stir and continue in 30-second intervals until reaching 165°F internal temperature.
Add a splash of milk if the sauce looks dry. Avoid high power—it can make the cheese stringy and uneven. 💡
Oven Refresh
For a crispy-topped experience, transfer refrigerated mac and cheese to an oven-safe dish, cover with foil, and bake at 350°F for 15 minutes. Remove foil, sprinkle with extra panko breadcrumbs, and broil for 2-3 minutes until golden.
This method restores that perfect texture while warming through. Great for serving directly from the oven! 🍽️
Make-Ahead Baking
Prep the mac and cheese one day ahead, assemble in the baking dish, cover tightly, and refrigerate. When ready to bake, add 5-10 extra minutes to the baking time (about 25-30 minutes total) to compensate for the cold start.
This is my go-to strategy for potlucks—just bake and serve! The crowd won't believe it's homemade. 💛
Nutrition facts
Frequently asked questions
Why does Arby's mac and cheese have that tangy flavor?
The signature tang comes from yellow mustard and the blend of American cheese in the sauce. The mustard adds a subtle sharpness while the American cheese contributes its distinctive tangy profile. This combo is what makes this dish stand out from classic cheddar-based mac and cheese recipes.
Can I make this mac and cheese without cream cheese?
You can substitute with 1 cup sour cream or ½ cup heavy cream, but cream cheese is essential for that ultra-smooth, velvety texture. The fat content helps create the signature creamy consistency that clings to every forkful. If you must omit it, expect a slightly lighter sauce.
How do I fix a sauce that's too thick or too thin?
For a thick sauce, add 1-2 tablespoons of milk or reserved pasta water while stirring. If it's too thin, cook uncovered for 2-3 minutes on medium heat to evaporate excess liquid. The key is to adjust gradually—don't overcorrect or the texture will suffer.
Can I use a different type of pasta?
While elbow macaroni is traditional, penne or cavatappi work well too. Avoid long pasta shapes like spaghetti—they don't hold the sauce as effectively. If using a different shape, cook it 1 minute less than package instructions to prevent overcooking during baking.
Why did my breadcrumb topping get soggy?
This happens when the butter isn't fully melted before mixing or if the mac and cheese isn't hot enough when topping. Always use melted butter and press the breadcrumbs firmly onto the surface. For extra insurance, bake at 375°F for 20 minutes before adding toppings, then broil for 2 minutes at the end.