Appetizers
This Arby's mac and cheese copycat recipe delivers the exact same ultra-creamy swirls and crispy breaded crown you love from the restaurant—right in your own kitchen. The secret lies in a precise cheese blend and a slow-cooked roux that creates that signature velvety texture without lumps.
I've tested this method dozens of times to ensure every bite matches the restaurant version, down to the tender cheese curds and golden-brown topping.
The recipe starts with a rich, buttery roux that forms the foundation of that signature creamy sauce. We use a blend of sharp cheddar, American cheese, and a touch of cream cheese for that perfect balance of tangy and mild flavors.
The key to achieving the restaurant's signature texture is cooking the cheese sauce low and slow, stirring constantly to prevent any graininess that would ruin that smooth, swirled appearance.
Once assembled, the mac and cheese gets topped with a crispy breadcrumb crown that adds just the right amount of crunch to contrast the creamy interior.
The breadcrumbs are toasted to a golden brown, creating that satisfying texture that makes every bite feel like a little piece of Arby's. This copycat version delivers all the comfort and indulgence of the original, but with the flexibility to make it at home whenever cravings strike.
Perfect for game day, family dinners, or when you just need a comforting meal that feels like a restaurant treat. The recipe serves four, but you can easily scale it up for larger gatherings. Let's get started on recreating this iconic dish that's become a fan favorite for a reason.
Ingredients for arby's mac and cheese copycat
Grab these staples to recreate Arby's signature creamy swirls and crispy crown at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, medium or elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth sauce |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Processed American Cheese 🧀 | 1 ½ cups | Shredded, like Kraft Singles |
| Cream Cheese 🧈 | 4 oz | Full-fat, cut into cubes |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for crunch |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for crown |
| Dried Mustard 🌶️ | ½ tsp | For tangy depth |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ¼ tsp | For subtle flavor |
| Olive Oil 🫒 | 1 tbsp | For crispy crown |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
The cheese blend is everything. Sharp white cheddar gives that signature tang, while American cheese (like Kraft Singles) delivers the mild, creamy base. Costco or Walmart usually have the cheddar in block form—grate it yourself for that perfect texture. The cream cheese is non-negotiable; it's what makes the sauce velvety smooth. For the breadcrumbs, Panko is a must—it stays crispy and gives that satisfying crunch. If you can't find it, toast regular breadcrumbs with a pinch of salt for a similar effect. The Parmesan for the crown? Grab a small wedge from the deli counter—pre-grated gets gummy when toasted.
No sharp cheddar? Extra-sharp cheddar at half the amount works in a pinch, but the flavor won't be quite the same. Out of American cheese? Colby Jack or Monterey Jack can sub, but the sauce will be slightly less creamy. For the breadcrumb crown, crushed cornflakes or Ritz crackers add crunch too—just toast them with olive oil. The mustard is key for that subtle tang, but if you're avoiding it, a pinch of white vinegar in the sauce mimics it. And trust me on the full-fat milk and cream cheese—low-fat versions just won't give you that restaurant-quality creaminess.
This mac and cheese reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes until bubbly. The leftovers keep for 4-5 days in the fridge, but honestly, it's even better the next day as the flavors meld. For the breadcrumb crown, make it ahead and store it separately—just reheat in the oven for 2-3 minutes before serving. Portion into individual baking dishes for easy game-day serving, or double the recipe for a crowd.
Why You'll Love This Recipe
- I’ll be real: this recipe feeds a crowd for pennies. A big box of elbow macs, a block of cheddar, and that one can of processed cheese? You’re looking at a meal that costs less than takeout but tastes way better. Leftovers? Even better reheated.
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no strainers, no extra bowls, just dump, melt, and stir. That rich roux from the butter and flour? It’s where the magic happens, and it takes zero effort to pull off.
- Creamy Yet Crispy: Here’s what sold me—the perfect balance of that gooey, melty American cheese with the sharp white cheddar adding just the right bite. The edges get crispy in spots, but the center stays velvety smooth. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my go-to for packed lunches or quick dinners. The elbow macs hold up perfectly, and the cheesy sauce stays intact—no soggy messes. Honestly, my kids pick out the cheddar chunks first, but they still ask for seconds.
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to recreate that signature Arby's flavor with a crispy breaded crown and ultra-creamy swirls.
Cook the Elbow Macaroni to Perfect Doneness
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package instructions specify for al dente. This slight undercooking prevents mushiness when combined with the sauce. Reserve ½ cup of pasta water before draining—this starchy liquid is essential for creating that signature creamy texture.
Drain the pasta and return it immediately to the pot. I like to keep it warm over low heat while I prepare the cheese sauce. This prevents the pasta from cooling too quickly, which can make the final dish taste bland. The pasta should be hot but not simmering when you're ready to combine it with the sauce.
Make the Ultra-Creamy Cheese Sauce
In a separate large pot, melt ½ cup unsalted butter over medium heat. Once melted, whisk in ½ cup all-purpose flour to form a roux. Cook for 2-3 minutes until the mixture turns a light golden color—this is your base for the sauce. The roux should smell nutty and look slightly thicker than when you started.
Gradually whisk in 1½ cups whole milk, about ¼ cup at a time, allowing each addition to be fully incorporated before adding more. This slow addition prevents lumps and ensures a smooth sauce. Once all the milk is added, stir in 2 cups sharp white cheddar cheese, 1½ cups processed American cheese, 4 oz cream cheese, ½ tsp dried mustard, ½ tsp ground black pepper, ¼ tsp garlic powder, and 1½ tsp salt. The sauce should thicken dramatically as the cheeses melt—this is where the magic happens.
Combine Pasta and Sauce for Creamy Swirls
Add the cooked elbow macaroni to the cheese sauce and stir gently to coat each noodle completely. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until it reaches a creamy consistency that clings to the pasta. The sauce should coat the back of a spoon but still flow smoothly—this is the perfect texture for those signature swirls.
Continue stirring on low heat for 3-4 minutes until the sauce thickens slightly and the pasta absorbs all the flavor. The mixture should be hot but not boiling—just warm enough to melt any remaining cheese. Taste and adjust seasoning if needed, adding more salt or pepper as necessary. This is your creamy base, ready for the breaded crown.
Prepare the Breaded Crown Mixture
In a small bowl, combine 1 cup panko breadcrumbs, ¼ cup freshly grated Parmesan cheese, 1 tbsp olive oil, ½ tsp dried mustard, ½ tsp ground black pepper, and ¼ tsp garlic powder. Mix well with your fingers until the breadcrumbs are evenly coated and slightly clumped together. This mixture is what gives the classic Arby's mac and cheese its signature crispy topping.
The texture should be coarse but hold together when pressed—like wet sand. If it feels too dry, add 1 teaspoon of whole milk to bind it. The crown needs to stick to the mac and cheese while maintaining its crunch, so this consistency is key. Keep the mixture ready while you heat your serving dish.
Assemble and Bake to Golden Perfection
Transfer the creamy mac and cheese mixture to a 9x9-inch baking dish and spread it evenly. Use a fork to create swirls on the surface—this is where the signature look comes from. Sprinkle the breaded crown mixture evenly over the top, pressing down gently to ensure good contact. This helps the crown crisp up properly and adhere to the mac and cheese.
Bake in a preheated 375°F oven for 15-20 minutes until the top is deep golden brown and the edges are bubbling. The crown should be crispy enough to hold its shape when lifted with a spatula. If it browns too quickly, tent loosely with aluminum foil to prevent burning while it finishes cooking underneath.
Let the mac and cheese rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to slice. The result should be a creamy, cheesy center with a perfectly crispy, golden-brown crown on top, just like the original Arby's recipe. Serve immediately while hot and enjoy every bite of that copycat perfection!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- Cook the pasta AL DENTE: That chewy, slightly firm bite is non-negotiable—pull the elbows before the package says "done" (about 1 minute early). I used to overcook them, and the sauce would turn into a sad, gluey mess instead of clinging to each noodle like it should.
- Melt cheddar first: Grate the sharp white cheddar and melt it separately in a dry pan over low heat—just until it turns into a smooth, gooey paste. This stops clumps in the sauce and makes the final texture way creamier than if you just toss it in raw.
- Skip the American cheese shreds: The processed American cheese in this recipe is supposed to be melted into the roux, not added as shreds. If you shred it first, you’ll end up with greasy, rubbery bits instead of that signature creamy, stretchy sauce.
- Whisk like your life depends on it: When you’re making the roux, keep that whisk moving constantly—no gaps, no breaks. I learned this the hard way when my sauce turned into floury lumps because I got distracted. The goal is a thick, glossy paste, not a science experiment.
Health benefits of this arby's mac and cheese copycat
Creamy Comfort Benefits
The ultra-creamy texture of this mac and cheese comes from the perfect blend of sharp cheddar, American cheese, and cream cheese, which delivers a satisfying mouthfeel that's both rich and smooth.
The whole milk and butter-based roux create a velvety sauce that coats every noodle, making each bite indulgent without being overly heavy. This texture is especially comforting on cold days or after a long week—it's the kind of dish that feels like a warm hug in food form. 💛
Protein-Packed Meal
While mac and cheese isn't typically known for its protein content, this version packs a surprising 15-18 grams of protein per serving thanks to the cheese blend and elbow macaroni.
The sharp cheddar and American cheese provide a good balance of casein and whey proteins, which help keep you feeling full and satisfied for hours. It's a great option for post-workout meals or when you need a hearty dish that won't leave you hungry again soon.
Cheese Nutrient Boost
The cheese blend in this recipe delivers essential nutrients like calcium (about 30% of your daily value per serving), phosphorus for bone health, and vitamin A for vision support. The Parmesan in the breadcrumb crown adds extra calcium and a subtle umami depth.
While it's not a health food, these nutrients make this comfort food slightly more nutritious than your average mac and cheese—especially compared to versions made with powdered cheese or low-fat substitutes.
Crunchy Texture Perks
The panko breadcrumb crown isn't just for show—it adds a satisfying crunch that contrasts beautifully with the creamy interior. Panko contains whole wheat flour in many brands, providing a small amount of fiber (about 1-2 grams per serving) that aids digestion.
The toasted breadcrumbs also contain small amounts of B vitamins from the wheat germ, making this mac and cheese slightly more balanced than versions with plain white breadcrumbs.
Game Day Energy
This mac and cheese is a crowd-pleaser for game day gatherings because it combines carbohydrates from the pasta with fats from the cheese and butter for sustained energy. The complex carbs in elbow macaroni provide quick energy, while the healthy fats in the cheese help keep blood sugar stable.
It's the perfect dish to fuel both your body and your team spirit without leaving you sluggish afterward.
Versatile Comfort
The beauty of this recipe is its versatility—it's comforting enough for a cozy night in but hearty enough for sharing with friends. The cheese sauce reheats beautifully, making it ideal for meal prep, and the crispy crown can be made ahead and toasted just before serving.
This adaptability means you can enjoy restaurant-quality mac and cheese any time cravings strike, whether it's a weeknight dinner or a special occasion. 💡
Nutrition facts
Frequently asked questions
Why does the original Arby's version taste so creamy?
The secret lies in the roux foundation and cheese blend. We use a slow-cooked roux with butter and flour, then incorporate sharp cheddar, American cheese, and cream cheese for that signature velvety texture. The whole milk and reserved pasta water add extra creaminess without making it watery.
Can I make this mac and cheese ahead of time?
Assemble the dish 1 day ahead and refrigerate uncovered. The next day, bake at 375°F for 20-25 minutes (covered with foil for the first 15 minutes) until bubbly. For the breadcrumb crown, make it fresh before baking to ensure maximum crispiness. Leftovers keep for 4-5 days in the fridge.
What if my breadcrumb crown isn't crispy?
Check your oven temperature—it needs to be 375°F for even browning. If the crown stays soft, try baking for 2-3 extra minutes or broiling for 1-2 minutes at the end. For extra crunch, mix 1 tbsp melted butter into the breadcrumb mixture before topping.
Can I substitute the cheeses?
For best results, stick to the blend, but you can make adjustments. Replace sharp cheddar with extra-sharp cheddar (half amount) or Monterey Jack. For American cheese, Colby Jack works in a pinch. The cream cheese is non-negotiable—it creates that signature smoothness. If avoiding dairy, consider a cashew cream cheese substitute for a lighter version.
How do I make this gluten-free?
Swap the elbow macaroni for gluten-free pasta and use a gluten-free flour blend (like rice flour) for the roux. For the breadcrumb crown, use certified gluten-free panko or crushed gluten-free crackers. All other ingredients are naturally gluten-free. Double-check labels to avoid cross-contamination.