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This Arby's mac and cheese copycat recipe delivers that iconic crispy breadcrumb topping and ultra-creamy sauce you crave. The secret lies in a slow-cooked roux that creates a velvety cheese base, then baked until golden and bubbly.
I've perfected this version after countless test batches—it's the closest you'll get to the real deal without leaving home.
The key to authentic flavor is using a blend of sharp cheddar and American cheese, combined with a touch of mustard powder for that signature tang. The breadcrumbs get toasted separately for maximum crunch before being sprinkled on top, ensuring they stay crispy even after baking.
This isn't just mac and cheese—it's a nostalgic comfort food experience.
By the time it emerges from the oven, you'll have a dish with a golden, crackly crust that gives way to creamy, cheesy goodness underneath.
The sauce clings perfectly to each elbow macaroni, creating that satisfying pull-apart texture that makes this recipe so addictive. Serve immediately for the best experience.
Perfect for game day, potlucks, or when you're craving that restaurant-quality cheesiness. The recipe scales easily too—just double the ingredients for a crowd. Let's get started on replicating this classic comfort food masterpiece.
Ingredients for arby's mac and cheese copycat
The secret to Arby's iconic mac and cheese: crispy breadcrumbs and velvety cheese sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, dry pasta |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 1 ½ cups | Shredded, processed |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Mustard Powder 🌶️ | 1 tsp | For signature tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping |
| Butter (for toasting) 🧈 | 2 tbsp | Melted for breadcrumbs |
| Garlic Powder 🧄 | ½ tsp | Optional for depth |
The cheese blend makes all the difference. Sharp cheddar brings that tangy bite, while American cheese delivers that signature melty texture. Grab a block of cheddar and shred it yourself—pre-shredded gets clumpy. For the American cheese, Kraft Singles work perfectly, but any processed cheese slice will do. The mustard powder is non-negotiable—it's what gives that restaurant-quality tang. Pro tip: toast your garlic powder lightly in a dry pan before adding it to the breadcrumbs for extra depth.
No panko? Italian breadcrumbs plus a pinch of garlic powder work in a pinch. Running out of sharp cheddar? Monterey Jack at half the amount keeps the creaminess. The roux is where the magic happens—don't rush it. Cook the butter and flour low and slow until it's a deep golden color, or you'll end up with a floury, gluey mess. For the breadcrumb topping, toast them in butter until golden brown before sprinkling on top. That's what keeps them crispy after baking.
This reheats beautifully—just cover with foil and pop in the oven for 10 minutes. Keeps for 4-5 days in the fridge, though it's best served fresh. For make-ahead game day prep, assemble the dish (without baking), cover tightly, and refrigerate. Bake straight from the fridge for 15 minutes extra to ensure everything's piping hot. The breadcrumb topping stays crispy if you bake it at 375°F—don't go higher or it'll burn before the cheese melts.
Why You'll Love This Recipe
- Here’s what sold me: the sharp cheddar’s tang cuts through the rich, velvety sauce, while the American cheese adds that signature crispy edge. It’s the kind of combo that makes you pause mid-bite.
- No-Fuss Weeknight Win: I swear by this for nights when I’m too tired to think. Boil the pasta, melt butter, toss in flour—boom—that creamy roux happens in minutes. The American cheese slices melt into gooey perfection without even trying.
- That Crispy-Creamy Magic: Here’s what sold me: the sharp cheddar’s tang cuts through the rich, velvety sauce, while the American cheese adds that signature crispy edge. It’s the kind of combo that makes you pause mid-bite.
- Lunchbox Legend: Between us, this is my go-to for meal prep. Pack the leftovers in a thermos, and it stays warm and creamy all day. My kids (and my husband) actually finish what’s in their containers—rare for mac and cheese.
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to nail that signature Arby's texture—creamy, cheesy, with a perfectly crispy breadcrumb topping.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package directions for al dente—this prevents mushiness when baked. Drain thoroughly in a colander, then return the pasta to the pot and toss with 2 tablespoons melted butter (for toasting) to prevent sticking. I like to do this right away while the pasta is hot so the butter clings evenly.
This step is crucial—undercooked pasta will turn mushy in the oven, while overcooked pasta loses its bite. You want pasta that's firm to the bite but fully cooked through. Set the pot aside for now; we'll use it for the roux.
Make the Signature Cheese Sauce
In the same pot (no need to clean it—the starch helps thicken the sauce), melt 0.5 cup unsalted butter over medium heat until fully liquid. Whisk in 0.5 cup all-purpose flour and cook for 2 minutes until the mixture forms a smooth, pale roux—this is your sauce foundation. The roux should smell nutty and look like wet sand.
Gradually whisk in 1.5 cups whole milk until fully incorporated, then add 2 cups sharp cheddar cheese and 1.5 cups shredded American cheese slices. Stir constantly until the cheese melts completely, then remove from heat. The sauce should be thick enough to coat the back of a spoon but still flow smoothly.
Combine Pasta and Sauce
Return the cooked pasta to the pot with the cheese sauce. Add 1 tsp mustard powder, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder. Stir well to coat every noodle in that rich, cheesy goodness. Taste the mixture—it should be perfectly seasoned with a subtle tang from the mustard and a cheesy depth from both cheeses.
Here's the thing—this sauce is what makes the copycat version sing. The American cheese adds that signature processed-cheese creaminess, while the sharp cheddar brings complexity. Don't skip the mustard powder; it's what gives Arby's version its signature tang.
Assemble and Bake for Creamy Perfection
Preheat your oven to 375°F. Transfer the pasta mixture to a greased 9x13-inch baking dish and spread it evenly. In a small bowl, mix 0.75 cup panko breadcrumbs with 1 tablespoon melted butter (for toasting) and 0.5 tsp garlic powder. Sprinkle this mixture evenly over the top of the macaroni.
Bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy enough to crunch while still holding onto the cheesy sauce underneath. If the top browns too quickly, tent it loosely with aluminum foil for the last 5 minutes of baking.
Rest and Serve with Crispy Topping
Let the macaroni rest for 5 minutes after baking—this lets the sauce set slightly and makes it easier to serve. The breadcrumb topping should be crispy enough to stand up to a fork, while the interior remains creamy and gooey. Serve immediately while the breadcrumbs are at their crispest.
For the ultimate experience, I like to serve this with a side of crispy onion strings or a simple green salad. The contrast of textures—creamy pasta, crispy breadcrumbs, crunchy onion strings—is what makes this copycat version so satisfying. Enjoy while it's hot!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- Cook Pasta Al Dente: Arby’s version uses elbow macaroni that’s just slightly undercooked—think "fork-tender," not mushy. Taste a piece at 1 minute less than the package says, then drain immediately. Overcooking turns it gluey, and nobody wants that clinging to their tongue.
- Melt Cheese Slowly: Dump all the cheddar and American slices into the roux at once? Bad move. Add the sharp chedddar first, stir until fully melted, then sprinkle in the American cheese in small batches. This keeps the sauce smooth instead of lumpy—trust me, I’ve seen the disaster.
- Don’t Skip the Butter: The roux needs enough butter to coat the flour evenly, or you’ll end up with a floury, grainy mess. Use ½ cup unsalted butter—no shortcuts—and melt it completely before adding flour. This is the thing that matters most for that creamy texture.
- Broil for Crispy Top: After baking, turn the broiler on high for 2–3 minutes. Watch it like a hawk—you want the cheese to bubble and turn golden, not burn. This isn’t the prettiest method, but it’s the tastiest way to get that Arby’s-style crust without waiting forever.
Troubleshooting great arby's mac and cheese copycat
Sauce Too Thin?
If your cheese sauce ends up too runny, you likely rushed the roux or added too much milk. For a quick fix, remove the baking dish from the oven, sprinkle 1-2 tablespoons all-purpose flour evenly over the top, then stir gently before returning to bake.
Alternatively, whisk 1 tablespoon cornstarch with 2 tablespoons cold milk and stir into the sauce off the heat—it’ll thicken instantly. 💡
Breadcrumbs Not Crispy?
The most common mistake is skipping the pre-toasting step. Always mix your panko breadcrumbs with 1 tablespoon melted butter and toast in a dry skillet over medium heat for 2-3 minutes before sprinkling on top.
If they still lose crispness, bake the dish at 350°F instead of 375°F—lower heat prevents sogginess. For extra insurance, broil for 1-2 minutes at the very end.
Cheese Separating?
This happens when the sauce gets too hot too fast. To fix it, immediately remove the baking dish from the oven and stir vigorously. The cheese should re-emulsify as it cools slightly.
For prevention, reduce oven temp to 350°F and bake covered with foil for the first 15 minutes, then uncover and finish at 375°F. Also, make sure your cheeses are fully melted before combining with pasta.
Pasta Mushy After Baking?
This usually means your pasta was undercooked or over-baked. For next time, cook pasta 1 minute less than package instructions (it’ll finish in the oven).
If it’s already baked, try this trick: spread the mac and cheese on a baking sheet, cover with foil, and bake at 350°F for 5-10 minutes to firm it up. The key is al dente pasta—it should have a slight bite even after baking. ✨
Breadcrumbs Burning?
Watch your oven closely! If the topping browns too quickly, tent with foil for the last 5-10 minutes of baking. For extra protection, mix 1 teaspoon sugar into the breadcrumb butter before toasting—it caramelizes instead of scorching.
Also, spread the breadcrumbs evenly in a thin layer so they crisp uniformly without burning in spots.
Sauce Too Salty?
This sneaks up with processed American cheese. If your dish tastes too salty, stir in 2-3 tablespoons heavy cream or whole milk to dilute the saltiness.
For prevention, taste the cheese sauce before baking—you can always add more mustard powder or black pepper to balance, but you can’t take salt out. I also recommend using low-sodium chicken or vegetable broth instead of water when cooking the pasta to reduce overall sodium.
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Assemble the dish (without baking) up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. When ready to bake, add 5-10 extra minutes to the baking time at 375°F to ensure everything's perfectly heated through. The breadcrumb topping will stay crispy when baked from cold.
What's the secret to getting the breadcrumbs extra crispy?
The key is toasting them separately before adding to the dish. Mix 0.75 cup panko with 1 tablespoon melted butter and 0.5 teaspoon garlic powder, then toast in a dry skillet over medium heat for 2-3 minutes until golden brown. Spread them evenly on top and bake at 375°F for that perfect crunch.
Can I use a different type of pasta?
While elbow macaroni is traditional, you can substitute with penne or shells if preferred. Avoid long pasta like spaghetti—they don't hold the sauce as well. For a fun twist, try rotini for extra surface area to cling to the creamy cheese sauce. Just ensure it's cooked al dente before mixing with the sauce.
Why does my cheese sauce sometimes separate?
Cheese separation happens when the sauce gets too hot too quickly. To prevent this, reduce oven temp to 350°F and bake covered with foil for the first 15 minutes. If it does separate, remove from oven immediately and stir vigorously—it should re-emulsify as it cools slightly. Also ensure all cheeses are fully melted before combining with pasta.
How can I make this recipe vegetarian?
Replace the butter with vegetable oil or dairy-free butter and use vegan cheddar and vegan American cheese (like Daiya or Violife). For the breadcrumb topping, use vegan panko and ensure your garlic powder is certified vegan. The roux method remains the same—just use plant-based milk instead of whole milk.