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Recreating Arby's macaroni and cheese at home delivers that signature crispy top and cheesy pull-apart magic that makes it a comfort food standout.
I've perfected this recipe after years of testing—it's all about the right cheese blend, precise baking time, and that golden crust that crackles when you cut into it. The secret isn't complicated, but it transforms ordinary mac and cheese into something restaurant-worthy.
This recipe uses a combination of sharp cheddar and American cheese for that signature tangy richness, while a simple breadcrumb topping creates the crispy texture you crave. The method is straightforward: cook the pasta al dente, mix it with a velvety cheese sauce, then bake until bubbly and golden.
No fancy techniques required—just attention to detail in the assembly and baking process.
What you end up with is a pull-apart casserole with a perfectly crispy top that contrasts beautifully with the creamy, cheesy interior. Each bite delivers that familiar Arby's flavor—comforting, indulgent, and just a little bit addictive.
The best part? It's ready in about 45 minutes, making it ideal for weeknight dinners when you're craving something hearty and satisfying.
Serve this mac and cheese as a main dish with a side salad or roasted vegetables, or double the recipe for game day gatherings. The leftovers reheat beautifully, too—just a quick broil to restore that crispy top. Let's get started on recreating this classic comfort food at home!
Ingredients for arby's macaroni and cheese
Eight essential ingredients transform ordinary mac and cheese into Arby's crispy-topped comfort magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Cooked al dente, drained |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, medium grate |
| American Processed Cheese 🧀 | 1 cup | Shredded, mild variety |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Whole Milk 🥛 | ½ cup | Warm for smooth sauce |
| All-Purpose Flour 🌾 | 2 tbsp | For roux, light golden |
| Dry Breadcrumbs 🍞 | ½ cup | Panko for extra crisp |
| Extra-Sharp Cheddar Cheese 🧀 | ¼ cup | Shredded, for topping |
| Garlic Powder 🧄 | ½ tsp | For breadcrumb seasoning |
| Onion Powder 🧅 | ½ tsp | For breadcrumb seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Butter (for greasing) 🧈 | 1 tbsp | Melted, for baking dish |
The cheeses are non-negotiable here. Sharp white cheddar gives that signature tang, while American cheese delivers that melt-in-your-mouth creaminess. Grab Kraft Singles for convenience or shred your own from a block. For the breadcrumbs, Trader Joe's panko is my go-to—it gets extra crispy and stays that way. If you're using regular breadcrumbs, toast them first in a dry pan for 2-3 minutes. The macaroni? Barilla elbow macaroni is my favorite—it holds up better during baking than some store brands.
No sharp cheddar? Pepper jack at half the amount adds a little kick, but it won't be identical. American cheese substitute? Colby Jack works in a pinch, but the texture won't be quite the same. Out of panko? Regular breadcrumbs plus a pinch of cornstarch helps with crispiness. The garlic and onion powders are optional but worth it—they add subtle depth that makes this taste even more like the original. Freshly cracked black pepper makes a difference too, so don't skip it if you've got it. For the roux, keep it light golden—any darker and you'll get a floury taste.
This reheats like a dream—just cover with foil and warm in the oven for 10 minutes, then broil for 2 minutes to restore that crispy top. Keeps 4-5 days in the fridge, but honestly it's even better the next day. For game day or leftovers, portion into individual servings before baking so you can just reheat what you need. The baking dish? 9x13-inch is perfect—don't skimp on size or the breadcrumbs won't crisp properly. Grease it well with butter so nothing sticks.
Why You'll Love This Recipe
- No-Fuss Stovetop: I swear by this method—just boil the elbows, melt butter, and stir in that sharp cheddar and American cheese blend until it’s actually gooey. No baking, no waiting, no stress.
- That Secret Sauce: The combo of sharp white cheddar and processed American cheese? It’s what makes it taste like the restaurant version—creamy, salty, and just a little tangy. Honestly, I’ll take this over store-bought any day.
- Leftovers for Days: This recipe doubles easily, and the flavor only gets better the next day. My kids fight over the lunchbox portions, and I secretly love reheating it for lazy Sunday dinners.
- Budget Breakfast Hack: Use leftover mac and cheese as a base for breakfast—top it with a fried egg and hot sauce. (Yes, even on a Tuesday night.) The cheddar stretches thin, but the taste? Still spot-on.
Step-by-step instructions for Arby's macaroni and cheese recipe
Here's how to nail that signature crispy-topped, cheesy pull-apart magic at home.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 8 oz elbow macaroni. Cook until 1 minute before the package instructions call for al dente—this ensures it finishes cooking perfectly in the oven. Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. You want the pasta to hold its shape but still have a slight bite—this texture prevents a mushy final result.
While the pasta cooks, I like to prepare my baking dish by melting 1 tbsp butter for greasing. This creates a nonstick barrier that prevents the cheesy masterpiece from sticking to the bottom. Use a silicone brush to coat the inside of a 9x9-inch baking dish thoroughly, making sure every corner gets covered. The butter will add a subtle richness that complements the cheesy flavors.
Create the Ultimate Cheese Sauce
In a large saucepan over medium heat, melt 0.5 cup unsalted butter until it's completely liquid. Add 2 tbsp all-purpose flour and whisk vigorously for 1-2 minutes until you achieve a light golden roux. This step is crucial—it forms the base that thickens the sauce and prevents separation. If the roux darkens too much, you'll taste raw flour, so keep a close eye on it.
Gradually whisk in 0.5 cup warm whole milk until smooth. Let the mixture simmer for 3-4 minutes until it thickens slightly. Now comes the cheese—reduce heat to low and add 2 cups shredded sharp white cheddar cheese and 1 cup shredded American processed cheese. Stir constantly until the cheese is completely melted and the sauce is silky smooth. If the sauce looks too thick, add 1-2 tablespoons of pasta water to reach your desired consistency. The goal is a velvety texture that coats the back of a spoon.
Combine and Layer for Maximum Cheesiness
Transfer the cooked elbow macaroni to the prepared baking dish. Pour the cheese sauce evenly over the pasta, making sure every noodle gets coated. Use a rubber spatula to gently fold and distribute the mixture throughout the dish. This ensures even cooking and prevents dry spots in the final product. The cheese should look glossy and inviting, with no dry patches of pasta peeking through.
Sprinkle 0.25 cup shredded extra-sharp cheddar cheese evenly over the top. This layer adds an intense cheesy flavor that really makes the dish sing. The sharpness cuts through the richness of the white cheddar and processed cheese blend, creating a complex flavor profile that's characteristic of Arby's version.
Bake Until Golden and Bubbly
Preheat your oven to 350°F while you prepare the crispy topping. In a small bowl, mix together 0.5 cup dry breadcrumbs, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp ground black pepper, and 0.5 tsp salt. This seasoned breadcrumb topping is what creates that signature crispy crust. Spread the mixture evenly over the top of the macaroni and cheese, pressing down lightly to help it adhere.
Bake for 25-30 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the cheese is melted completely and the breadcrumb crust has crisped up nicely. If you're worried about burning, tent the dish with aluminum foil for the last 5-10 minutes of baking. The internal temperature should reach 165°F when measured in the center of the dish.
Rest and Serve with Style
Remove the macaroni and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly and the flavors to meld together. The pull-apart texture will be at its best when you cut into it—each bite should deliver that perfect combination of creamy cheese and crispy breadcrumb topping.
Serve immediately while hot, with extra breadcrumbs on the side if you're feeling extra cheesy. The contrast between the creamy interior and crispy exterior is what makes this dish so special. For the ultimate experience, pair it with a simple green salad or some crusty bread to soak up any extra cheese sauce. This recipe delivers that Arby's magic right in your own kitchen!
Pro Tips For Making Arby'S Macaroni And Cheese
- Cook the pasta AL DENTE: Arby’s version relies on that slight bite—pull the elbow macaroni when it’s just tender, not mushy. I learned this the hard way: overcooking turns it into a gluey mess, and undercooking means you’re chewing noodles instead of cheese. Test a piece at the 2-minute mark (yes, even if the package says 8-10).
- Grate the cheddar FINE: Skip the food processor—Arby’s texture comes from tiny, even shreds that melt smoothly. Use a box grater with the smallest holes, and don’t pack the cheese—just fold it in gently. I used to dump in big chunks, and they’d sit like rocks in the sauce.
- Melt the butter LOW: Heat the butter over medium-low until it’s just foamy, not browned. High heat burns the butter before the cheese melts, and you’ll taste that bitter edge. The processed cheese needs patience—let it simmer until it’s fully dissolved, not clumpy.
- Stir in the milk LAST: Add the whole milk after the cheeses have melted into a thick paste. Stirring it in too early dilutes the sauce and weakens the stretch. I was lazy once and dumped everything in at once—ended up with a watery, sad mac and cheese.
Creative variations of this arby's macaroni and cheese
Spicy Kick Version
For a bold twist, add 1 tablespoon of hot sauce (like Crystal or Frank's RedHot) to the cheese sauce before mixing with the pasta. For extra heat, stir in ¼ teaspoon of cayenne pepper directly into the breadcrumb topping.
I like to balance this with a sprinkle of smoked paprika for depth—it adds a subtle smokiness that complements the spice. Serve with a side of cool ranch or sour cream for dipping. 🌶️
Buffalo Chicken Fusion
Shred 1 cooked chicken breast (about 1 cup) and fold it into the cheese sauce after removing it from heat. Mix in 2 tablespoons of buffalo sauce (like Frank's RedHot) and top with extra breadcrumbs.
Bake as directed, then finish with a drizzle of blue cheese dressing before serving. This version turns your mac and cheese into a game-day crowd-pleaser. 🍗
Luxury Truffle Upgrade
Elevate this dish with ½ teaspoon of truffle oil drizzled over the top before baking. For extra richness, swap out ¼ cup of the sharp cheddar for Parmigiano-Reggiano in the sauce. The truffle oil adds an earthy aroma that pairs beautifully with the cheesy flavors.
I like to finish with fresh parsley for a pop of color and brightness. This version feels fancy but still requires minimal effort. 💫
Breakfast Mac and Cheese
Transform this into a brunch star by adding 2 scrambled eggs (whisked into the cheese sauce) and ¼ cup cooked bacon bits to the breadcrumb topping. For extra indulgence, sprinkle crumbled sausage on top before baking.
Serve with a side of hash browns or a simple fruit salad for balance. This version is perfect for lazy weekend mornings. 🍳
Vegetarian Protein Boost
For a meat-free option, stir in 1 cup of chickpeas (drained and rinsed) with the pasta. Add ½ teaspoon of smoked paprika and ¼ teaspoon of garlic powder to the breadcrumb topping for extra depth.
The chickpeas add a satisfying texture that holds up well during baking. This version is great for plant-based eaters but still delivers that cheesy comfort. 🌱
Game Day Nacho Style
Turn this into a nacho bar by serving the baked mac and cheese in a cast-iron skillet and letting guests top it with their favorite nacho fixings. Offer toppings like jalapeños, black olives, diced tomatoes, and guacamole.
For extra fun, add crushed Doritos to the breadcrumb topping before baking. This interactive version is perfect for parties and gatherings. 🏈
Nutrition facts
Frequently asked questions about Arby's-style mac and cheese
Why does the breadcrumb topping need seasoning?
The seasoned breadcrumbs create that signature crispy texture while adding subtle depth. Garlic and onion powders mimic Arby's flavor profile, while black pepper and salt enhance the cheesy taste. Skipping this step means missing that authentic restaurant-style crunch and flavor.
Can I make this ahead of time?
Assemble the dish up to 24 hours ahead and refrigerate uncovered to let the top dry slightly. When ready to bake, broil for 3-5 minutes to restore the crispy crust. For leftovers, reheat covered at 350°F for 15 minutes, then broil for 2 minutes to crisp the top again.
What if my breadcrumb topping isn't crispy?
Try these fixes: Use panko breadcrumbs (they're lighter and crispier), bake at a slightly higher temp (375°F instead of 350°F), or broil for 2-3 minutes at the end. For extra insurance, toast the breadcrumbs in a dry pan for 2 minutes before adding them to the top.
Can I use a different type of pasta?
Elbow macaroni is ideal because its shape holds up well during baking, but you can use penne or fusilli in a pinch. Avoid long pasta like spaghetti—it tends to get mushy when baked. For best results, cook any substitute pasta 1 minute less than package instructions to prevent overcooking in the oven.
How do I make this vegetarian?
Replace the American cheese with vegetarian-friendly cheddar and add 1 cup cooked chickpeas or ½ cup nutritional yeast to the sauce for richness. For extra protein, stir in ½ cup silken tofu blended into the cheese mixture. The texture remains creamy and satisfying!