Arby's White Cheddar Mac and Cheese Recipe: Crispy Topped Comfort in One Bowl

This Arby's White Cheddar Mac and Cheese recipe delivers the same creamy, cheesy comfort you crave—crispy breadcrumb topping and all. The secret lies in a perfectly balanced sauce that's rich but not overly heavy, with that signature tangy cheddar flavor that makes it irresistible.

I've recreated the restaurant's technique at home, so you can enjoy this nostalgic dish without leaving your kitchen.

The magic happens in the sauce, where sharp cheddar cheese melts into a velvety blend with butter and milk, creating that iconic Arby's texture. Creamy yet not cloying, this version stays true to the original while offering a foolproof method for achieving that perfect consistency every time.

The breadcrumb topping adds a satisfying crunch that contrasts beautifully with the tender pasta and rich cheese sauce.

What you'll end up with is a bowl of mac and cheese that tastes just like Arby's—golden, bubbly, and packed with that unmistakable cheddar flavor. The pasta cooks perfectly al dente, soaking up just enough sauce to become tender without turning mushy.

This recipe is designed to deliver restaurant-quality results in your own kitchen, with simple ingredients and straightforward steps.

Whether you're craving comfort food for a weeknight dinner or want to recreate a childhood favorite, this mac and cheese delivers. The optional bacon topping adds an extra layer of savory flavor, making it even more indulgent. Let's get started on making this classic dish at home!

Ingredients for arby's white cheddar mac and cheese

Pantry staples plus a few key ingredients—this is your ticket to restaurant-style mac and cheese.

The cheddar is non-negotiable here. White Cheddar (not yellow) gives that signature tang—Kraft Singles work in a pinch, but a block from the deli counter melts smoother. The butter needs to be cold when you start, or your sauce will separate. Store-brand butter is fine, just make sure it's unsalted. For the pasta, elbow macaroni cooks evenly and holds up to the sauce better than other shapes. If you can't find it, penne or cavatappi are solid swaps.

No panko? Crushed cornflakes or Ritz crackers work in a bind, though they won't be as crispy. Fresh garlic is ideal, but garlic powder at half the amount gets you close. The dried mustard adds that subtle tang—skip it if you're sensitive to strong flavors. For the bacon, cook it until extra crispy so it holds up under the topping. The seasoned salt is key for that Arby's flavor—Lawry's is the gold standard, but any blend with garlic and onion powder works.

This reheats beautifully—just add a splash of milk to loosen the sauce. Keeps 4-5 days in the fridge, though it's best fresh. For leftovers, cover tightly with foil to keep the topping crisp. The sauce thickens as it cools, so add a splash of milk when reheating if it's too stiff. Double the recipe—it's that good.

Step-by-step instructions for Arby's white cheddar mac and cheese

Here's how to recreate that iconic crispy-topped, cheesy goodness at home.

Bring a large pot of water to a rolling boil and add 1.5 teaspoons salt. Once boiling, add the 12 oz elbow macaroni and cook until 1 minute before the package instructions for al dente. This ensures the pasta stays firm enough to hold up to the creamy sauce. Drain the pasta in a colander and set aside, reserving 1 cup of the starchy pasta water.

Don't rinse the pasta—those starches are essential for binding the sauce. The reserved water will come in handy later if the sauce gets too thick. I like to give the pasta a quick shake in the colander to separate any clumps before moving to the next step.

In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened but not browned. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant—this prevents the garlic from burning.

Reduce the heat to medium-low and whisk in the 0.25 cup all-purpose flour, stirring constantly for 1-2 minutes to form a smooth roux. This will thicken the sauce beautifully. Slowly pour in the 1.5 cups whole milk, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly.

Lower the heat to low and gradually add the 2 cups shredded sharp white cheddar cheese, stirring constantly until fully melted and smooth. If the sauce starts to thicken too much, add 2-3 tablespoons of the reserved pasta water to loosen it. Stir in the 0.5 teaspoon dried mustard and 0.5 teaspoon ground black pepper for that signature tangy depth.

Here's where it gets good—add the cooked macaroni to the pot and mix gently to coat each strand in the creamy sauce. The pasta will absorb some of the sauce, so don't worry if it looks slightly dry at first. Let the mixture sit for 2-3 minutes off the heat to thicken slightly and meld the flavors together.

While the mac and cheese simmers, cook the 4 oz bacon in a separate skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces. In a small bowl, mix the 0.5 cup panko breadcrumbs with the 1 tablespoon seasoned salt and 1.5 teaspoons salt—this combination gives that perfect salty, crispy texture.

Spread the mac and cheese evenly into a 9x9-inch baking dish (or similar size). Sprinkle the crispy bacon pieces evenly over the top, then scatter the seasoned breadcrumb mixture over everything. The breadcrumbs should form a thin, even layer—this is what creates that iconic crispy crust.

Transfer the baking dish to a preheated 375°F oven and bake for 15-20 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy enough to crunch between your teeth, while the cheese underneath remains creamy and gooey.

Let the mac and cheese rest for 5 minutes before serving—this helps the layers set slightly and makes it easier to scoop. The crispy topping will stay crunchy, but the cheese underneath will be perfectly melted and ready to pull apart with a fork. Serve immediately with a side of crusty bread to soak up any extra cheesy goodness.

Health benefits of these flavors

Creamy Comfort

This mac and cheese is a protein-packed comfort food that delivers satisfying energy without the guilt. The combination of whole milk and sharp white cheddar creates a rich, velvety sauce that's surprisingly balanced—about 20 grams of protein per serving from the cheese alone.

The unsalted butter adds healthy fats that help keep you full longer, making this a surprisingly nutritious indulgence. 🥛

Calcium Boost

Each serving contains approximately 30% of your daily calcium needs, thanks to that 2 cups of sharp cheddar. Calcium supports strong bones and teeth, but it also plays a crucial role in muscle function and nerve signaling—perfect for post-workout recovery meals.

The dried mustard adds a tangy flavor while contributing trace minerals like selenium and manganese.

Balanced Carbs

The 12 oz elbow macaroni provides complex carbohydrates for sustained energy, with about 45 grams of carbs per serving. Cooking it just 1 minute before package instructions ensures it's al dente, preventing that mushy texture that can make mac and cheese feel heavy.

The panko breadcrumb topping adds fiber and a satisfying crunch without significant calories.

Optional Protein Upgrade

While the basic recipe is already protein-rich, adding the 4 oz crispy bacon boosts protein content to about 25 grams per serving and adds iron and zinc. The bacon's smoky flavor also enhances the cheesy depth without overpowering it.

For a vegetarian version, omit the bacon and add ¼ cup nutritional yeast for a cheesy, umami boost.

Portion Control

This recipe serves 4 generous portions, with each bowl containing about 550-600 calories. To make it lighter, reduce the butter to 0.375 cup and use 1% milk instead of whole milk, cutting calories by roughly 100 per serving while maintaining creaminess.

The seasoned salt helps control sodium—just 1 tablespoon provides about 2,300mg, so go easy if watching your intake.

Meal Prep Benefits

Unlike many comfort foods, this mac and cheese reheats beautifully while maintaining its creamy texture. The crispy breadcrumb topping stays crunchy when reheated in the oven for 5-10 minutes, making it perfect for meal prep.

Store in an airtight container for up to 5 days—just add a splash of milk when reheating if the sauce thickens too much. 💪

Frequently asked questions