Snacks
This Arby's loaded mac and cheese recipe delivers the same restaurant-quality magic you know and love—creamy, cheesy, and topped with crispy bacon and a triple-cheese crunch. The secret lies in the sauce consistency and crispy bacon that mimics the original perfectly.
After years of testing, I've cracked the code for achieving that signature cheesy sauce that clings to every noodle and a crunchy topping that holds up even after baking.
The key to replicating Arby's version at home is using a blend of cheddar, American, and Monterey Jack cheeses for that perfect balance of sharpness and creaminess. I also discovered that baking the mac and cheese uncovered helps develop that golden, crispy texture on top.
The bacon should be cooked until it's crispy but not burnt, then layered strategically to ensure maximum crunch in every bite.
By the time you're done, you'll have a dish that's just as satisfying as the restaurant version—creamy pasta coated in rich, cheesy sauce, topped with crispy bacon, and finished with a sprinkle of scallions for freshness.
This recipe serves four and comes together in about 45 minutes, making it perfect for a comforting weeknight dinner or a crowd-pleasing appetizer.
The best part? You can customize it with extra bacon, jalapeños, or even a drizzle of hot sauce for those who like it spicy. Let's get started on recreating this iconic dish at home!
Ingredients for arby's loaded mac and cheese
These 14 ingredients recreate Arby's iconic loaded mac—creamy, crispy, and packed with triple-cheese crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce base |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 1 cup | Shredded, mild flavor |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, creamy texture |
| Heavy Cream 🥛 | ½ cup | For ultra-rich sauce |
| Thick-Cut Bacon 🥓 | 6 oz | Crispy, chopped small |
| Green Onions 🧅 | ¼ cup | Sliced, white and green parts |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Paprika 🌶️ | ¼ tsp | Smoked for color |
The cheeses are non-negotiable. Block cheddar shreds best—pre-shredded gets clumpy. Kroger or Trader Joe's have the best pre-shredded American and Monterey Jack, but block is worth the effort. For the bacon, thick-cut is a must—it crisps up perfectly and holds its shape. I grab mine from Costco's bulk bacon when I'm making a big batch. The elbow mac? Barilla or De Cecco are my go-tos—they hold up best to the sauce. Fresh green onions are ideal, but dried will work in a pinch if you've got them.
No sharp cheddar? Colby Jack at a 1:1 ratio works surprisingly well. Out of heavy cream? Half-and-half with an extra tablespoon of butter keeps it rich. The bacon can be pre-cooked from a package (like Oscar Mayer), but trust me on the homemade crispy version—it's worth the extra 10 minutes. Short on green onions? Chives or scallions do the trick. The paprika is just for color, so if you're skipping the smoky look, leave it out. For extra heat, add a pinch of cayenne to the sauce mix—just don't tell anyone I said that.
This reheats beautifully—just add a splash of milk to loosen the sauce. Keeps 4-5 days in the fridge, freezes for 3 months (though the bacon gets soggy). I always make a double batch because it disappears fast. Store the cheese sauce separately if you want to bake it fresh—just assemble and pop in the oven when you're ready. The bacon stays crispy if you layer it on top right before baking, so don't worry about prepping it too early.
Why You'll Love This Recipe
- I’ll be real: making a roux from scratch used to intimidate me. But with just butter, flour, and milk—no fancy techniques—this recipe turns into a velvety sauce in 10 minutes. The moment that sharp cheddar melts into it? Worth every second.
- No-Fuss Roux Magic: I’ll be real: making a roux from scratch used to intimidate me. But with just butter, flour, and milk—no fancy techniques—this recipe turns into a velvety sauce in 10 minutes. The moment that sharp cheddar melts into it? Worth every second.
- Cheddar Overload: That crispy, golden top? It’s all about the cheese. Sharp cheddar gets toasted until it’s just caramelized, then folded in for layers of gooey, salty perfection. Honestly, I’ve seen people skip the crust—don’t. It’s the difference between “good” and “I’d drive through in the rain for this.”
- Leftover Hero: This mac holds up better than takeout. Reheat it in the oven with a sprinkle of cheese for that crispy edge, or toss cold slices into a lunchbox. My kids still beg for it three days later—proof it’s not just a one-night wonder.
Step-by-step instructions for Arby's loaded mac and cheese
This is the secret to that legendary crunchy bacon top—creamy, cheesy perfection every time.
🍳 Step 1: Cook the Elbow Macaroni to Al Dente
Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. Add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions—this ensures it finishes cooking in the oven without becoming mushy. Drain the pasta in a colander and set aside.
While the pasta cooks, I like to preheat my oven to 375°F. This temperature is perfect for baking the mac and cheese to a golden, bubbly finish without drying out the pasta. Pro tip: Don't rinse the pasta after draining—those starchy waters help create the creamy sauce later.
🥓 Step 2: Cook and Chop the Thick-Cut Bacon
Line a baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer. Bake in the preheating oven for 15-18 minutes until deep golden brown and crispy. Use tongs to transfer the bacon to a paper towel-lined plate to drain excess fat.
While the bacon cooks, chop it into ¼-inch pieces—this size gives you that perfect crunchy texture without overwhelming the dish. I like to leave it slightly larger than traditional bacon bits so it holds its shape when mixed in. Save the bacon grease in the pan for later use—it adds incredible flavor to the cheese sauce.
🍲 Step 3: Make the Ultimate Triple-Cheese Sauce
In a large Dutch oven or heavy saucepan, melt the 0.5 cup unsalted butter over medium heat. Whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color—this is your roux. Slowly whisk in the 2 cups whole milk to prevent lumps from forming.
Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Now comes the fun part—reduce the heat to low and gradually add the 2 cups sharp cheddar cheese, 1 cup American cheese slices, and 1 cup Monterey Jack cheese one handful at a time. Stir constantly until completely melted and smooth.
🥘 Step 4: Combine Everything and Bake to Perfection
Add the cooked elbow macaroni to the cheese sauce and stir until every noodle is fully coated. Fold in the 0.5 cup heavy cream, 0.5 tsp garlic powder, 0.25 tsp paprika, 0.5 tsp black pepper, and the remaining 1 tsp salt (you've already used 1 tablespoon in the pasta water). Taste and adjust seasoning if needed.
Transfer the mac and cheese to a greased 9x13-inch baking dish. Sprinkle the chopped bacon evenly over the top, then scatter the 0.25 cup sliced green onions on top for freshness. Bake uncovered for 15-20 minutes until the top is golden brown and bubbly, and the edges are slightly crispy.
⏰ Step 5: Rest and Serve with Crunchy Top Magic
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting time allows the cheese to set slightly, making it easier to scoop without losing that perfect crunchy bacon top. The mac and cheese will be hot and ready to serve—each bite should deliver creamy, cheesy goodness with that satisfying crunch from the bacon.
For the ultimate experience, serve immediately with a side of crusty bread to soak up any extra cheese sauce. The combination of sharp cheddar, creamy American, and smooth Monterey Jack creates a flavor profile that's rich, satisfying, and completely irresistible—just like Arby's famous version!
Pro Tips For Making Arby'S Loaded Mac And Cheese
- STIR CONSTANTLY AT FIRST: The roux is where flavor happens, so don’t walk away when you mix butter and flour—keep that wooden spoon moving for 2 full minutes until it’s the color of pale toast. I learned this the hard way when my sauce tasted flat because I got distracted (yes, even if you're impatient like me).
- GRATE CHEESE FINE: Sharp cheddar loses its punch when it clumps. Use a box grater and pulse the cheese in a food processor for 10 seconds—this melts it smoother and keeps the sauce velvety. Skip this, and you’ll end up with chewy cheese bits that ruin the texture.
- DON’T OVERCOOK THE PASTA: Al dente elbow macaroni is non-negotiable here. Cook it 1 minute less than package instructions, then finish in the cheese sauce—this prevents mushiness. I was skeptical until I tried it; the bite makes all the difference.
- SALT THE MILK: Whole milk needs seasoning too. Add ½ teaspoon salt to the milk before heating—it balances the richness and cuts through the sharpness of the cheddar. Sounds weird, but it works: the sauce tastes deeper and more cohesive.
Troubleshooting your arby's loaded mac and cheese
Sauce Too Thin?
If your cheese sauce ends up too runny, don't panic! The fix is simple: simmer the sauce uncovered for an extra 3-5 minutes over medium-low heat while stirring constantly.
For a quicker fix, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then whisk it into the sauce until thickened. I've found this works best when added gradually to avoid lumps. 🌡️
Bacon Losing Crunch?
When the bacon on top turns soggy, it's usually because the mac and cheese was over-baked or the dish sat too long before serving.
To prevent this, bake uncovered for exactly 15-20 minutes at 375°F, then add the bacon and green onions right before the final 5 minutes of baking. For extra insurance, sprinkle the bacon with ¼ teaspoon paprika before baking to help it crisp up faster. 🥓
Cheese Not Melting Smoothly?
If your cheese sauce has clumps or doesn't melt completely, it's likely because you added the cheese too quickly or didn't stir enough. For next time, reduce the heat to low and add the cheese in small batches, whisking vigorously between each addition.
I also recommend using a double boiler if you're nervous about scorching—place the saucepan over a pot of simmering water while melting the cheese. 🧀
Pasta Getting Mushy?
Overcooked pasta is the #1 reason mac and cheese turns into a sad, gloppy mess. Always cook the elbow macaroni for 1 minute less than the package instructions, then finish cooking it in the oven.
Pro tip: Use a large, heavy-bottomed pot (like a Dutch oven) to prevent the water from boiling too vigorously, which can break the pasta. 🍝
Top Not Browning?
If your mac and cheese isn't getting that golden, crispy top, try broiling for the last 2-3 minutes of baking. First, switch your oven to broil and place the baking dish on the top rack.
Watch closely to avoid burning! For extra insurance, sprinkle ¼ teaspoon smoked paprika on top before broiling to enhance browning. 🔥
Fridge Storage Issues?
When storing leftovers, let the mac and cheese cool completely before refrigerating to prevent condensation. For reheating, cover with a damp paper towel and microwave on 50% power for 2-3 minutes, stirring halfway.
To restore that crispy bacon top, pop it under the broiler for 1-2 minutes after reheating. 💡
Nutrition facts
Frequently asked questions
Why does Arby's mac and cheese have that perfect crunchy top?
The magic is in the bacon and baking technique! The thick-cut bacon is baked until crispy and chopped into ¼-inch pieces—just big enough to stay crunchy. Adding it right before the final 5 minutes of baking (at 375°F) ensures it stays crispy while the cheese underneath melts perfectly.
Can I make this mac and cheese ahead of time?
Assemble the dish (without the bacon) up to 24 hours ahead and refrigerate. When ready to serve, bake uncovered at 375°F for 20-25 minutes. Add the bacon and green onions only in the last 5 minutes to keep them crispy. For extra insurance, broil for 1-2 minutes after baking to restore crunch.
What if I don't have thick-cut bacon?
Regular bacon works, but it won't be as crispy! For best results, bake it for 12-15 minutes at 400°F until extra crispy. If using pre-cooked bacon bits, toast them in a dry skillet for 3-4 minutes to revive the crunch. For a smoky flavor, add ¼ teaspoon smoked paprika to the bacon before baking.
How do I keep the cheese sauce extra creamy?
The secret is in the roux and fat ratio! Use full-fat ingredients (whole milk, heavy cream, unsalted butter) and cook the roux until it's a light golden color (not brown). For extra richness, whisk in 1 tablespoon bacon grease when making the sauce. Stir constantly while melting the cheese to prevent lumps.
Can I make this mac and cheese without dairy?
This recipe relies on dairy for its signature creamy texture, but you can adapt it! Swap the cheeses for dairy-free alternatives (like Miyoko's or Violife shreds) and use full-fat coconut milk instead of dairy milk. For the roux, use olive oil or dairy-free butter. The texture will be slightly different, but still delicious—just expect less meltiness.