Appetizers
The Arby's mac and cheese copycat recipe delivers that iconic triple-cheese crunch and creamy sauce you crave—right in your own kitchen. 🔥 This isn’t just another mac and cheese; it’s the restaurant version, with a crispy breadcrumb topping that locks in all that melty, cheesy goodness.
I’ve tested countless variations to nail the perfect balance of tangy, cheesy sauce and that signature crunchy finish. What sets this recipe apart is the three-cheese blend—sharp cheddar, creamy Monterey Jack, and a touch of American cheese for that classic Arby’s flavor.
The breadcrumbs aren’t just for topping; they’re the secret to that addictive crunch that makes this mac and cheese unforgettable. It’s all about the layers: creamy sauce, tender pasta, and a golden, crispy crust.
By the time you pull this out of the oven, you’ll have a restaurant-quality dish that’s rich, cheesy, and impossible to resist. The sauce clings to every noodle, and that crunchy topping stays crispy even after cutting into it.
It’s the kind of comfort food that turns a simple weeknight into a treat. Serve it as a side or a main dish—either way, it’s a crowd-pleaser. Ready to make the real deal at home? Let’s get started.
Ingredients for arby's mac and cheese copycat
Pantry staples plus a few cheesy secrets for that iconic Arby's crunch and creaminess.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, medium or elbow shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild flavor |
| American Cheese 🧀 | ½ cup | Shredded, for signature tang |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, all-purpose works |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Yellow Mustard 🍯 | 1 tbsp | For tangy depth |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For signature crunch |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic note |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
The cheeses are non-negotiable here. Sharp cheddar gives the bite, Monterey Jack adds creaminess, and that American cheese is what makes it taste like Arby's. Grab the block versions and shred them yourself—pre-shredded gets clumpy and lacks that perfect melt. Kroger or Walmart carry all three, or hit the deli counter for even better quality. Pro tip: shred the cheddar and Monterey Jack while they're still cold—they'll melt smoother later. The butter matters too—Land O'Lakes or Plugrah work great, but don't use margarine. That's where the richness comes from.
No sharp cheddar? Pepper Jack works in a pinch, but it'll change the flavor profile. Short on American cheese? Colby Jack at half the amount gives you some of that tang. The mustard is key for that signature Arby's tang—French's yellow is what I use, but any good quality brand works. For the breadcrumbs, Panko is a must—it stays crispy. No panko? Regular breadcrumbs toasted in the oven (375°F for 5 minutes) work too. The garlic powder is optional but adds that subtle depth that makes this taste like the real deal. Trust me on the full-fat milk—it makes the sauce velvety smooth.
This mac and cheese reheats beautifully—just cover it with foil and pop it in the oven at 350°F for 15-20 minutes. Keeps for 4-5 days in the fridge, but honestly, it's gone before then. Freezes for 3 months if you're planning ahead. I always make a double batch because it disappears fast. Store the breadcrumbs separately if you want to keep that crispy topping fresh. The sauce gets even better the next day as all the flavors meld together—worth making extra for leftovers.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just boil the noodles, melt the butter, and fold in the cheeses. No extra bowls, no mess. The American cheese blends in like a creamy dream, and the sharp cheddar adds that signature tang.
- Cheesy Trifecta: That combo of sharp cheddar, Monterey Jack, and American cheese? It’s the holy trinity of mac and cheese. The sharp cheddar brings the bite, the Monterey Jack smooths it out, and the American? It’s the secret weapon that makes it dangerously addictive.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it cold for work lunches—it reheats like a dream—and the kids will actually eat it. (Yes, even on a Tuesday night.)
- Budget Win: A bag of elbow mac, a block of cheddar, and a few slices of American cheese? This recipe costs me less than takeout but tastes like a restaurant. Plus, leftovers reheat perfectly—no sad, rubbery noodles here.
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to nail that iconic triple-cheese crunch you know and love.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Texture
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 instructions say "al dente" - this ensures it finishes cooking in the oven without getting mushy. Drain the pasta but don't rinse it - you want that starchy coating to help the cheese cling beautifully.
I like to taste-test a piece here - it should be firm but still slightly undercooked. The pasta will finish cooking in the oven while the cheese melts, giving you that perfect bite. Transfer the drained pasta to a large bowl and set it aside - we'll be coming back to this shortly.
🥘 Step 2: Make the Signature Triple-Cheese Sauce
In a separate large skillet, melt the ½ cup unsalted butter over medium heat. Once melted, whisk in the ½ cup all-purpose flour to create a roux. Cook for 2-3 minutes until it turns a light golden color - this is your flavor foundation. Here's the thing - don't let it brown or it'll taste bitter.
Gradually whisk in the 2 cups whole milk while continuing to stir constantly. Add the 1 tbsp yellow mustard and let the mixture simmer for 5-7 minutes until it thickens enough to coat the back of a spoon. Now's the time to add the 2 cups sharp cheddar cheese, 1.5 cups monterey jack cheese, and ½ cup american cheese all at once. Stir until completely melted and smooth - you should have a velvety cheese sauce that's ready to coat every noodle.
🍳 Step 3: Combine and Season the Mac and Cheese
Pour the hot cheese sauce over the cooked elbow macaroni in the bowl. Using a wooden spoon or spatula, gently fold everything together until the pasta is completely coated and the cheese sauce is evenly distributed. This is where the magic happens - you want every bite to be packed with that gooey goodness.
Now season with 1.5 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder. I like to give it a good stir here to make sure the seasoning is evenly distributed. The mustard we added earlier gives that signature tangy depth that sets this recipe apart from regular mac and cheese.
🔥 Step 4: Create the Signature Crunch Topping
While the mac and cheese is still warm, transfer it to a greased 9x13-inch baking dish. In a small bowl, mix together the 1.5 cups panko breadcrumbs, 1 tbsp dried parsley, and any extra cheese you might have. This topping is what gives Arby's version that signature crunchy texture that everyone loves.
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese, pressing down gently so it sticks. For extra crunch, you can even use a fork to create some patterns in the breadcrumbs. This isn't just decoration - it's what makes this copycat recipe taste so authentic.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 375°F and bake the mac and cheese for 20-25 minutes until the top is golden brown and bubbly. The breadcrumbs should be crispy while the mac and cheese underneath stays creamy. I know it's tempting to peek, but resist the urge - every time you open the oven, you risk letting out the steam that creates that perfect texture.
When it's done, let it rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to scoop and serve. The result should be creamy, cheesy, and topped with that signature crunch that makes this recipe so special. Serve immediately while it's hot and enjoy every bite of this restaurant-quality dish!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- USE MEDIUM HEAT FOR MELTING: I learned this the hard way—if you blast the cheese sauce on high, it’ll seize up like glue. Keep it at a steady medium heat while stirring constantly, or you’ll end up scraping burnt bits off the bottom instead of a smooth, creamy sauce.
- GRATE THE AMERICAN CHEESE: Yes, even if it’s processed. The shreds melt faster and blend better than chunks, and they’re the secret to that signature Arby’s gooeyness. Use a box grater or pulse in a food processor—no need to buy pre-shredded.
- DON’T OVERCOOK THE PASTA: Al dente is key here. Pasta that’s mushy or gummy will turn your mac and cheese into a sad, watery mess. Test a piece at the 1-minute early mark—it should have a slight bite, not be fully tender.
- SWAP 1/4 CUP OF CHEESE FOR A ROUX: This isn’t the prettiest method, but it’s the tastiest. Melt 2 tablespoons of butter, whisk in 2 tablespoons flour, and cook for 1-2 minutes until golden. Add milk to make a smooth paste before mixing in the cheese—it thickens the sauce without lumps and adds depth.
Perfect pairings for this dish
Crispy Sides
Serve this mac and cheese alongside Arby's signature crispy chicken tenders for a full restaurant experience. The contrast between the creamy mac and the crispy, saucy chicken is pure comfort food magic.
I like to use Arby's copycat sauce (½ cup ketchup + 1 tbsp pickle relish + 1 tsp yellow mustard + ½ tsp garlic powder) for dipping. 🍗
Classic Dippers
For a quick and easy pairing, offer warm dinner rolls or buttery cornbread on the side. The rolls soak up any extra cheese sauce beautifully, while cornbread adds a sweet, crumbly texture that balances the richness.
I always keep a batch of Pillsbury crescent rolls on hand—they bake up perfectly crispy in just 12 minutes at 375°F.
Vegetable Balance
Add a fresh, crisp side like shredded cabbage slaw (½ cup shredded cabbage + 2 tbsp mayo + 1 tsp vinegar) or roasted broccoli (tossed in olive oil, salt, and roasted at 400°F for 15 minutes).
The acidity of the slaw or the earthiness of the broccoli cuts through the richness of the mac and cheese, making each bite more balanced. 🥬
Drink Pairings
A cold glass of sweet tea is the ultimate Southern pairing—its slight tartness and refreshing chill complement the creamy, cheesy richness perfectly. For something lighter, try sparkling lemonade (mix 1 cup lemon juice + 1 cup water + 3 tbsp sugar + sparkling water) to cleanse your palate between bites.
If you prefer beer, a light lager like Bud Light or Miller Lite keeps the meal feeling casual and satisfying. 🍹
Extra Crunch Toppings
Take your mac and cheese to the next level by adding crispy bacon bits (½ cup cooked and chopped) or crumbled sausage (½ cup Italian sausage, browned and drained) to the breadcrumb topping before baking. These add a savory depth that pairs perfectly with the cheesy sauce.
For a vegetarian option, try toasted pine nuts (¼ cup, toasted in a dry pan for 2 minutes) for a nutty crunch. 🧅
Sweet Endings
No meal is complete without dessert! Follow up with chocolate chip cookies (baked fresh with Hershey’s chocolate chips) or vanilla ice cream (like Blue Bell or Breyers) for a sweet finish.
The warmth of the mac and cheese followed by cold ice cream is a classic combo that never disappoints. 🍦
Nutrition facts
Frequently asked questions
Why does Arby's mac and cheese have that signature tangy flavor?
The secret is the yellow mustard in the cheese sauce! Arby's uses it to add that signature tangy depth that sets their version apart from classic mac and cheese. The recipe includes 1 tablespoon of mustard mixed into the roux before adding the milk and cheese.
Can I make this mac and cheese ahead of time?
This dish actually tastes better the next day. Assemble it completely (including the breadcrumb topping) and refrigerate for up to 2 days. When ready to serve, bake at 375°F for 15-20 minutes until heated through and the topping is crispy again.
What's the best way to keep the breadcrumb topping crispy?
Don't skip the 5-minute rest after baking! This lets the cheese set slightly while keeping the breadcrumbs crisp. For extra crunch, broil for 1-2 minutes at the end, watching closely to avoid burning. Also, use Panko breadcrumbs - they're lighter and stay crunchier than regular breadcrumbs.
Can I substitute any of the cheeses?
You can make adjustments, but the three-cheese blend is key. For the sharp cheddar, try pepper jack in a pinch. If you're missing American cheese, use ½ cup Colby Jack for some of that tang. The Monterey Jack is the most important for creaminess - don't substitute it with another mild cheese.
Why did my mac and cheese turn out too thick?
This usually happens when the pasta absorbs too much cheese sauce. The fix is simple: add 1-2 tablespoons of milk or broth to loosen it up. Next time, try cooking the pasta just 1 minute less than package instructions (it'll finish in the oven) so it's less likely to soak up excess sauce.