Appetizers
This Arby's mac and cheese copycat recipe delivers the same crispy, cheesy perfection you love—without the drive-thru wait. The secret lies in a precise blend of cheeses, a buttery breadcrumb topping that browns to golden perfection, and a creamy sauce that clings to every noodle.
I've perfected this version after testing multiple techniques to match the restaurant's signature texture and flavor.
The key to replicating that restaurant-quality result is baking the mac and cheese until the top develops a satisfying crunch while keeping the cheese underneath gloriously gooey.
This isn't your average baked mac—it's a dish designed for sharing, with that signature crispy breadcrumb crust that holds up even when you're digging in with a spoon. The sauce is rich but not overly heavy, striking the perfect balance between cheesy and savory.
By following this method, you'll achieve crispy edges that stay crunchy, a creamy cheese sauce that coats every strand of pasta, and optional bacon bits for that extra layer of flavor.
The dish is simple to prepare but feels like a special occasion—ideal for game days, potlucks, or whenever you're craving comfort food. The instructions are straightforward, and the ingredients are easy to find, making this the ultimate copycat recipe.
Once you try this version, you'll never settle for anything less than that drive-thru-quality mac and cheese again. The best part? You can customize it with your favorite add-ins, like extra cheese, hot sauce, or even a sprinkle of green onions.
Let's get started on recreating this classic dish at home.
Ingredients for arby's mac and cheese copycat
Grab these 14 ingredients for that legendary Arby's mac and cheese you crave at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 cups | Uncooked, dry pasta |
| Unsalted Butter 🧈 | ½ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | ¼ cup | For roux base |
| Whole Milk 🥛 | 2 cups | Full-fat preferred |
| Yellow Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated |
| Pork Bacon 🥓 | ½ lb | Cooked, crumbled (optional) |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Seasoned Salt 🧂 | 1 tbsp | Garlic and herb blend |
| Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Hot Sauce 🔥 | 1 tbsp | Optional, for serving |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The cheeses are non-negotiable for that signature restaurant-quality flavor. Kraft sharp cheddar and Monterey Jack from the dairy section are your best bets—look for the bright yellow color, not the waxy pre-shredded stuff. Trader Joe's has a great pre-shredded blend, but grating your own makes all the difference. The Parmesan? Freshly grated from a wedge adds that umami punch. For the bacon, Oscar Mayer or Butterball are reliable brands—just cook it crispy and crumble it fine. Panko breadcrumbs are a must for that crispy top—Japanese panko from the international aisle stays crunchy longer than regular breadcrumbs.
No sharp cheddar? Pepper jack at half the amount gives a similar kick. Skip the Parmesan? Extra sharp cheddar works in a pinch. The seasoned salt is key—Lawry's garlic and herb is perfect, but mix your own with garlic powder, onion powder, and salt if you're feeling fancy. Want to stretch this further? Add 1 cup cooked chicken or diced ham to the mix. The hot sauce is totally optional but adds that signature Arby's tang—Crystal or Frank's RedHot are my go-tos. And those green onions? Fresh is best, but dried works if you're in a bind.
This mac reheats like a dream—just cover with foil and pop in the oven for 10-15 minutes at 350°F. Keeps in the fridge for 4-5 days sealed tight, though honestly it disappears faster than that. Freezes beautifully for up to 3 months—just thaw overnight in the fridge. Pro tip: Make a double batch. The leftovers are even better the next day, and you'll have it ready for game day without stress.
Why You'll Love This Recipe
- Here’s what sold me: the edges get just crispy while the middle stays velvety. The milk-to-flour roux makes it richer than boxed stuff, and the cheddar? Sharp enough to cut through the nostalgia of Arby’s but still approachable.
- No-Pasta-Stress Night: I swear, this takes less time than deciding what to eat. Boil the elbows, toss in the roux (butter + flour + milk), stir in the shredded cheddar, and boom—done. My lazy nights just got a serious upgrade.
- That Crispy-Creamy Magic: Here’s what sold me: the edges get just crispy while the middle stays velvety. The milk-to-flour roux makes it richer than boxed stuff, and the cheddar? Sharp enough to cut through the nostalgia of Arby’s but still approachable.
- Leftover Hero: I make a double batch on Sundays because reheating this is chef’s kiss—no soggy pasta, just melty perfection. Pack it for lunches, freeze half for when you’re too tired to cook, or serve it cold in the summer. It’s the ultimate lazy-day sidekick.
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to nail that iconic crispy-topped, cheesy goodness at home—no drive-thru needed!
Cook the Bacon and Make the Crispy Topping
Start by cooking the 0.5 lb pork bacon in a skillet over medium heat until crispy. Drain on paper towels, leaving behind all that flavorful bacon fat. Meanwhile, mix 0.5 cup panko breadcrumbs, 1 tbsp seasoned salt, 1 tsp garlic powder, and 0.5 tsp black pepper in a bowl. Stir in the crumbled bacon and set aside—this will become your irresistible crunchy topping.
Real talk: Don’t skip the bacon fat. It adds depth to the cheesy sauce and helps create that signature rich flavor. If you’re short on time, you can use store-bought cooked bacon, but fresh is always better. Keep the heat at medium—too high and the bacon burns before it renders.
Cook the Pasta Al Dente
Boil 2 cups elbow macaroni in salted water until 1 minute before it’s fully cooked (check the package for timing). Drain and set aside—you want it firm enough to hold up to the cheesy sauce but still tender. Don’t rinse the pasta; those starchy strands help the cheese cling.
I like to reserve 1 cup of pasta water before draining. This starchy liquid is your secret weapon for a creamy sauce later. If the sauce gets too thick, a splash of pasta water works wonders. And yes, it looks like too much, but trust me—it’s worth it.
Make the Cheesy Roux Sauce
In a large pot, melt 0.5 cup unsalted butter over medium heat. Whisk in 0.25 cup all-purpose flour and cook for 2-3 minutes, stirring constantly, until it forms a smooth, bubbly roux. This is your flavor base—don’t let it brown or it’ll taste bitter.
Slowly pour in 2 cups whole milk, whisking constantly to avoid lumps. Let the mixture simmer for 5-7 minutes until it thickens into a creamy sauce. Now, reduce the heat to low and stir in 2 cups yellow cheddar cheese, 1 cup monterey jack cheese, and 0.5 cup parmesan cheese until fully melted and smooth. Here’s the thing—if the cheese clumps, don’t panic. Just keep stirring and it’ll come together.
Combine and Bake to Perfection
Add the cooked pasta to the cheese sauce and stir until every noodle is coated. Transfer the mixture to a greased 9x13-inch baking dish and spread it evenly. Sprinkle the crispy bacon-panko mixture on top, pressing down gently to help it stick. This is where the magic happens—your crispy topping will bake into golden perfection.
Bake at 375°F for 20-25 minutes, until the top is deep golden brown and bubbly. If it browns too quickly, tent it with foil to prevent burning. The cheese should be gooey and stretchy, not dry. This is the moment that matters: patience pays off with that iconic Arby’s texture.
Serve with a Kick
Let the mac and cheese rest for 5 minutes before serving—this helps the top set and makes it easier to slice. Garnish with 2 sliced green onions and a drizzle of 1 tbsp hot sauce for that signature Arby’s heat. Serve immediately while the top is still crispy and the cheese is melty.
This dish is all about balance: crispy top, creamy sauce, and that perfect cheesy pull. If you’re feeling fancy, add a side of pickles or a simple salad. But honestly? Just dig in—you’ve earned it after all that work!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- Cook the pasta AL DENTE: Arby’s version relies on that slight bite—pull elbows when they’re just tender, not mushy. I learned this the hard way: overcooked noodles turn the sauce into soup. Test one piece, and if it’s still firm, stop. You’ll thank me when the sauce clings instead of sliding off.
- Melt butter SLOWLY: Skip the rush—melt unsalted butter over medium-low heat until it’s foamy but not browned. I used to crank the heat, and the flour would burn before the roux formed. This gives you that creamy, golden base without bitterness, and it’s the thing that matters most for that Arby’s texture.
- Shred cheese FINE: Buy pre-shredded or pulse cheddar in a food processor until it’s almost powdery. Big chunks don’t melt evenly, and you’ll end up with a lumpy mess. I was skeptical until I tried it—now I double-check every batch. The sauce should be silky, not streaky.
- Stir CONSTANTLY at first: Once you add milk to the roux, stir like your life depends on it for the first 2 minutes. After burning three batches, I finally figured out that skipping this step means lumps. After that, you can ease up, but don’t stop completely—just keep it moving until it thickens.
Perfect pairings for this recipe
Crispy Top Secrets
The golden, crunchy breadcrumb topping is what makes this mac and cheese feel like Arby's. I press the panko-bacon mixture firmly onto the cheese sauce before baking—this creates a sturdy crust that stays crispy even when you're digging in with a spoon.
For extra crunch, I broil the dish for the final 2-3 minutes at the end of baking. Just watch it like a hawk to avoid burning! 🔥
Sauce Thickness Hacks
Too thick? A splash of reserved pasta water works wonders. Too thin? Simmer uncovered for 3-5 extra minutes to thicken. I always add a pinch of mustard powder (1/4 tsp) to the cheese sauce—it cuts through the richness and gives that signature tang.
For an even creamier texture, stir in 1/4 cup sour cream at the end.
Cheese Substitutions
No sharp cheddar? Swap in pepper jack at half the amount for a similar kick. Missing Monterey Jack? Colby cheese works in a pinch, though it's milder.
For extra decadence, add 1/2 cup cream cheese to the sauce—it melts beautifully and adds richness. Just don't overdo it or the texture becomes too heavy.
Bacon Alternatives
Out of pork bacon? Turkey bacon works but has less flavor—use 1/2 lb extra to compensate. For a vegetarian version, swap in crispy chickpeas or toasted breadcrumbs with smoked paprika. I've even used crumbled sausage (cooked and drained) for a meaty twist that still delivers that satisfying crunch.
Make-Ahead Magic
This mac and cheese actually tastes better the next day! Assemble the dish up to 24 hours ahead and refrigerate uncovered for 1 hour before baking. The cold cheese helps create an even crispier crust.
For leftovers, reheat covered with foil at 350°F for 15 minutes, then broil for 2 minutes to restore that crispy top.
Game Day Pairings
Serve with Arby's classic root beer floats for the full experience—I use Barq's root beer with vanilla ice cream. For a lighter option, pair with crispy dill pickle spears to cut through the richness.
My personal favorite is adding Arby's signature sauce (available at some grocery stores) as a side dip for extra tang.
Nutrition facts
Frequently asked questions
Why does Arby's mac and cheese have that perfect crispy top?
The secret lies in the panko breadcrumb mixture pressed firmly onto the cheese sauce before baking. Panko stays crunchy longer than regular breadcrumbs, and the bacon fat in the mixture adds flavor while helping create a sturdy crust. Baking at 375°F until golden brown (with optional broiling at the end) locks in that satisfying crunch.
Can I make this mac and cheese without baking it?
Yes, but you'll lose that signature crispy topping! For a stovetop version, prepare the cheese sauce and mix with cooked pasta, then top with the panko-bacon mixture. Microwave for 1-2 minutes until bubbly—it won't be as crispy, but it's still creamy and cheesy. For best results, stick with baking to get that authentic texture.
What's the best way to reheat leftovers without losing the crispy top?
Cover the leftovers with foil and reheat at 350°F for 15 minutes, then broil uncovered for 2-3 minutes until the top is golden again. For microwave reheating, cover with a damp paper towel and zap for 30-45 seconds, then finish under the broiler for 1 minute. The foil prevents sogginess while the broiler restores the crunch.
Why did my mac and cheese turn out too dry?
Overcooking is the most common culprit—cheese sauce can separate if baked too long. Keep an eye on it after 20 minutes and tent with foil if browning too quickly. Another reason? Not enough liquid in the sauce. Always reserve pasta water and add it gradually if the mixture looks thick. The cheese should be gooey, not rubbery.
Can I make this mac and cheese gluten-free?
Use gluten-free elbow macaroni and replace panko with crushed gluten-free crackers or crispy gluten-free breadcrumbs. For the roux, use a gluten-free flour blend (like rice flour or a 1:1 GF substitute). The texture will be slightly different but still delicious. Just watch the roux closely—GF flours can burn faster.