Sauces & Condiments
Arby's white cheddar mac and cheese recipe delivers that iconic restaurant experience with crispy breadcrumb topping and rivers of melted cheese—right in your own kitchen. The secret lies in a rich, velvety cheese sauce that clings perfectly to elbow macaroni, then gets crowned with golden, buttery breadcrumbs that stay crunchy until the very last bite. I've replicated this dish after years of testing, ensuring every element—from the al dente pasta to the perfectly toasted topping—matches the original.
The foundation starts with a simple yet essential technique: cooking the pasta just shy of al dente, then finishing it in the cheese sauce. This ensures the noodles absorb maximum flavor without becoming mushy.
Meanwhile, the cheese sauce gets its signature thickness from a roux made with butter and flour, which creates a stable base that holds even the most generous amount of sharp white cheddar. The sauce must be smooth but not greasy—a balance that takes just 10 minutes of careful stirring.
What sets this recipe apart is the breadcrumb topping, which transforms a simple mac and cheese into something restaurant-worthy. Toasted to golden perfection, these breadcrumbs add a satisfying crunch that contrasts beautifully with the creamy sauce beneath.
The key is baking the casserole at high heat for just the right amount of time—long enough to melt the cheese into gooey rivers, but short enough to keep the breadcrumbs crispy instead of soggy.
Serve this mac and cheese as a main dish for a crowd or as a comforting side for holidays. The leftovers reheat beautifully, making it perfect for meal prep. Once you try this version, you’ll never settle for anything less than the real deal.
Ingredients for arby's white cheddar mac and cheese
Six ingredients make the sauce, four transform it into Arby's iconic dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or extra-large size |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | Diamond Crystal preferred |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Panko Breadcrumbs 🍞 | 1 cup | Plain, not seasoned |
| Melted Butter 🧈 | ¼ cup | For breadcrumb topping |
| Garlic Powder 🧄 | 1 tsp | For extra flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Heavy Cream 🥛 | ½ cup | For extra richness |
| Mustard Powder 🌶️ | ½ tsp | Optional for tang |
The cheese is non-negotiable here—sharp white cheddar is a must for that signature tang. Grab a block and shred it yourself (pre-shredded gets clumpy). Kraft Singles or Boar's Head are my go-to brands. The butter matters too—use unsalted so you control the seasoning. For the pasta, elbow macaroni is key—Barilla or De Cecco are my favorites, but any medium/large elbow works. The breadcrumbs? Panko stays crispy better than regular—Trader Joe's sells it cheap in bulk.
No sharp cheddar? Colby Jack or Monterey Jack in a pinch, but it won't be quite the same. Running low on butter? Olive oil works at half the amount for the roux. The heavy cream can be swapped for half-and-half, but you'll lose some richness. For the breadcrumb topping, crushed cornflakes add a fun crunch if you're out of panko. Pro tip: Toast the breadcrumbs in the oven first—they get extra crispy that way (5 minutes at 350°F).
This reheats like a dream—just cover with foil and nuke for 2 minutes. Keeps 4-5 days in the fridge, freezes for 3 months (though the breadcrumbs get softer). For meal prep, assemble it in a baking dish, refrigerate, then bake straight from cold—saves time. The leftovers are even better the next day once everything melds together.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry staples here—just cheese, butter, flour, milk, and pasta—mean no last-minute grocery runs. I keep a block of sharp white cheddar on hand just for this, and honestly? That’s it. No fancy techniques, no hidden ingredients.
- Creamy-Crisp Perfection: That buttery roux thickened with milk? It clings to each elbow noodle like a hug. The sharp cheddar melts into a glossy sauce that’s dangerously good—smooth enough to satisfy, but with that slight texture from the flour-toast coating. (Yes, even my picky husband agrees.)
- Leftover Reinvention: Cold mac and cheese? Still a win. I chop it into squares for lunchbox snacks or mix it into fried rice when I’m lazy. Here’s what sold me—it’s the ultimate blank canvas: add bacon bits, breadcrumbs, or a fried egg on top. No waste, just possibilities.
- Budget-Friendly Comfort: For under $3, this feeds four. The flour and butter stretch the cheese into a whole meal, and elbow macaroni? Cheap as dirt. Between us, I make this when I’m broke or when I’m celebrating—same result. Pure satisfaction, no guilt.
Step-by-step instructions for Arby's white cheddar mac and cheese
Here's how to nail that iconic crispy-topped, gooey-cheese mac and cheese everyone loves.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lb elbow macaroni. Cook until 1 minute before the package directions specify for al dente. You want it firm enough to hold its shape when mixed with the cheese sauce later.
Drain the pasta in a colander but don't rinse it—those starchy waters help create a creamier sauce. I like to give the pasta a quick shake in the colander to separate any clumps before transferring it to a large mixing bowl. Set it aside while you make the sauce.
Make the Creamy Cheese Sauce
In a separate large pot, melt the 0.5 cup unsalted butter over medium heat. Once melted, whisk in the 0.5 cup all-purpose flour to create a roux. Cook for 2-3 minutes until the mixture turns a light golden color and smells nutty—this removes the raw flour taste.
Gradually whisk in the 2 cups whole milk and 0.5 cup heavy cream, about ½ cup at a time, letting each addition cook for 30 seconds before adding more. This slow incorporation prevents lumps and creates a silky sauce. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon.
Add Cheese and Seasonings
Reduce the heat to low and begin adding the 2 cups sharp white cheddar cheese in small batches. Stir constantly until each addition melts completely before adding more. This gradual approach prevents the cheese from clumping or creating a grainy texture.
Once all the cheese is incorporated, stir in the 1 tsp salt, 0.5 tsp ground black pepper, 1 tsp garlic powder, and 0.5 tsp mustard powder. The mustard powder adds a subtle tang that mimics Arby's signature flavor. Taste and adjust seasoning if needed—this is where you can tweak the sauce to your preference.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and stir until every noodle is fully coated. The sauce should be thick enough to cling to the pasta but still slightly loose—this ensures the perfect texture when topped. If it's too thick, whisk in 1-2 tablespoons of pasta water to loosen it.
Transfer the mac and cheese to a 9x13-inch baking dish and spread it out evenly. The goal is to create a smooth, even surface for that perfect crispy topping. Use a spatula to scrape up any sauce stuck to the pot and spread it evenly.
Create the Crispy Breadcrumb Topping
In a small bowl, mix the 1 cup panko breadcrumbs with the 0.25 cup melted butter. Spread this mixture evenly over the top of the mac and cheese, pressing down gently with the back of a spoon to ensure good contact. This step is crucial for that signature crispy texture.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The center should still be warm and gooey—if it looks like it might overcook, tent the dish with foil for the last 5 minutes. Let it rest for 5 minutes before serving to let the cheese set slightly.
Pro Tips For Making Arby'S White Cheddar Mac And Cheese
- Cook the Pasta Al Dente: Arby’s version relies on slightly firmer pasta—pull it out when it’s just shy of the package’s recommended time. I learned this the hard way: mushy elbows turn your creamy sauce into a gluey mess. Taste-test one noodle; it should have a tiny bite.
- Shred Cheese Fresh: Pre-shredded cheddar packs anti-caking agents that make the sauce grainy. Grate your own sharp white cheddar on the largest holes of a box grater right before mixing—it melts smoother and tastes richer. (Yes, it’s extra work, but the texture difference is night and day.)
- Bloom the Flour First: Whisk the flour into the butter before adding milk—this makes a roux that won’t clump. I used to dump everything in at once, and my sauce always ended up lumpy. Cook the flour-butter mix for 2 minutes on medium heat until it turns a pale gold, then slowly pour in the milk.
- Strain the Milk: Whole milk with even a hint of creaminess elevates this dish, but store-bought whole milk often has a thin layer of fat on top. Pour it through a fine-mesh strainer into your measuring cup—it removes grit and keeps the sauce velvety. (I know, it’s weird, but it works.)
Flavor customization for this arby's white cheddar mac and cheese
Spicy Kick
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce to the cheese sauce for a subtle heat that cuts through the richness. For a smoky twist, stir in ½ teaspoon smoked paprika with the mustard powder.
I like to balance the heat with an extra pinch of sugar—just ¼ teaspoon—to mellow the burn while keeping the flavor profile sharp. 🌶️
Smoky Bacon Twist
Crisp 4-6 slices of bacon until perfectly browned, then crumble it into the cheese sauce. The salty, smoky flavor elevates the dish, and the bacon bits add a satisfying crunch.
For extra richness, reserve 2 tablespoons of bacon fat to replace some of the butter in the roux. This variation feels heartier and more indulgent.
Herb-Infused Freshness
Stir in 1 tablespoon chopped chives or 1 teaspoon dried thyme for a fresh, herbaceous note. I also like adding ½ teaspoon onion powder to the breadcrumb topping for a savory depth. Fresh herbs should be added just before serving to preserve their vibrant flavor and texture.
Extra Creamy Luxe
For a decadent version, replace ½ cup of the milk with ½ cup of sour cream or ¼ cup of cream cheese when making the sauce. This adds tanginess and ultra-creamy texture.
For an even richer finish, top with ¼ cup shredded Monterey Jack cheese before baking—it melts beautifully and adds a milder, sweeter contrast to the sharp cheddar.
Vegetable Boost
Mix in 1 cup steamed broccoli florets or ½ cup diced roasted bell peppers for added nutrition and texture. For a smoky vegetable option, add ½ cup sautéed mushrooms with a pinch of thyme.
These additions work best when folded into the pasta after it’s been coated in sauce, ensuring they absorb the flavor without getting soggy.
Sweet and Tangy
For a sweet and tangy twist, stir in 1 tablespoon honey or 1 teaspoon maple syrup along with the mustard powder. This balances the sharpness of the cheddar beautifully.
For a fruity note, add 2 tablespoons of finely chopped dried cranberries to the breadcrumb topping before baking—it adds a surprising but delicious contrast.
Nutrition facts
Frequently asked questions
Why does Arby's mac and cheese have such a crispy topping?
The secret lies in the panko breadcrumbs mixed with melted butter and baked at high heat (375°F) for 20-25 minutes. The butter binds the breadcrumbs while the oven's dry heat creates a golden, crispy crust that stays crunchy even when the cheese below gets gooey. Pressing the topping gently with a spoon ensures maximum contact for even browning.
Can I make this mac and cheese without baking it?
For a stovetop version, mix the cooked pasta with the cheese sauce, then transfer to a serving bowl. Top with a layer of buttered breadcrumbs and broil on high for 3-5 minutes until golden. This method works well for individual portions—just use ¼ cup breadcrumbs per serving and broil until crispy.
What's the best way to reheat leftovers?
Cover with foil and microwave for 2 minutes at 50% power, then uncover and microwave another 30 seconds to revive the crispiness. For oven reheating, bake at 350°F for 15 minutes covered, then broil 2 minutes uncovered. Avoid reheating in the air fryer—it can make the breadcrumbs soggy.
How do I fix a cheese sauce that's too thick or too thin?
For a thick sauce that's too stiff, whisk in 1-2 tablespoons of pasta water or warm milk to loosen it. If it's too thin, remove from heat and stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then return to low heat until thickened. Always stir constantly to prevent lumps—this is where most home cooks go wrong!
Can I use a different type of pasta?
While elbow macaroni is traditional, penne or rigatoni work well too. Avoid long pasta like spaghetti—the sauce won't cling properly. For a fun twist, try shells (they hold sauce beautifully) or rotini (for a spiral effect). Just remember: the sauce should coat each noodle completely, so adjust liquid as needed.