Appetizers
This copycat Arby’s mac and cheese recipe brings home that same stretchy, pull-apart cheese and crispy breaded crown—just like the original. The secret lies in the perfect balance between creamy, baked cheese sauce and a golden, crunchy topping that holds together like a crown.
I've tested countless variations to nail the texture and flavor profile that makes this dish a comfort food staple.
The key to this copycat recipe is using a high-heat bake to create the signature crispy top while keeping the cheese sauce rich and stretchy underneath. You'll need elbow macaroni for that classic bite, combined with a blend of cheddar and American cheese for the perfect melt.
The breading on the cheese crown requires a precise mix of flour, milk, and seasoned breadcrumbs to achieve that satisfying crunch.
What you'll end up with is a restaurant-quality dish that's just as satisfying as the original—creamy, cheesy layers with a golden, crispy crown that holds together perfectly.
This recipe delivers the same comfort food experience you know and love, but with the flexibility to make it at home whenever cravings strike. The best part? It's easier than you think to recreate that signature texture.
Serve this mac and cheese as an appetizer or main dish—it's versatile enough for game day or a cozy family dinner. The pull-apart cheese and crispy crown make it impossible to resist, and the creamy sauce ensures every bite is worth it. Let's get started on making this copycat masterpiece!
Ingredients for arby's mac and cheese copycat
Fourteen ingredients. One iconic dish. The secret's in the stretchy cheese and crispy crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, uncooked pasta |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 6 oz | Processed, for stretchiness |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | 2% works but full-fat preferred |
| Butter 🧈 | ½ cup | Unsalted, cut into pieces |
| All-Purpose Flour 🌾 | ¼ cup | For breading mix |
| Seasoned Breadcrumbs 🍞 | 1 ½ cups | Panko for extra crunch |
| Milk 🥛 | ½ cup | For breading mixture |
| Garlic Powder 🧄 | 1 tsp | For breading flavor |
| Onion Powder 🧅 | 1 tsp | For breading blend |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Mustard Powder 🌶️ | ¼ tsp | For breading tang |
The cheese blend is everything. Sharp cheddar gives that tangy bite, but American cheese slices (yes, the processed kind) create that signature stretchiness. Kraft Singles work perfectly here—don't substitute with cheddar. For the breadcrumbs, Trader Joe's or Panko are your best bets. No Panko? Regular breadcrumbs plus a pinch of cornstarch for extra crunch. The garlic and onion powders? McCormick or Badia are solid choices—just avoid the pre-mixed seasoning packets, they're too salty. Pre-shredded cheese? Toss it in hot water for 30 seconds to remove excess starch, or it'll make your sauce grainy.
No heavy cream? Half-and-half or whole milk in a pinch, but the texture won't be quite as rich. Short on American cheese? Add 2 oz extra cheddar and 1 tbsp cornstarch to mimic the stretch. For the breading, flour is non-negotiable—it's what makes that golden crust. No seasoned breadcrumbs? Mix 1 cup regular breadcrumbs with 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt, and 0.25 tsp black pepper. The mustard powder might seem odd, but it adds that subtle tang that makes the breading pop. Pro tip: Toast your breadcrumbs in a dry pan for 2 minutes before mixing—they'll get even crunchier.
This mac and cheese reheats beautifully—microwave with a splash of milk to restore creaminess. Keeps 4-5 days in the fridge, 3 months frozen. For the crown, bake straight from the fridge if you're prepping ahead—it'll crisp up perfectly when you pop it in the oven. Leftovers? Portion into individual servings and freeze with a layer of parchment between them so they don't stick. Game day hack: Make a double batch and freeze half—perfect for when cravings hit unexpectedly.
Why You'll Love This Recipe
- Here’s what sold me: the top layer gets a golden crust while the rest stays velvety. Heavy cream makes it rich, but the milk keeps it from feeling too heavy. It’s the kind of mac that makes you pause mid-bite—damn, that’s good—and then finish the whole plate.
- One-Pot Magic: I swear by this—just toss the pasta, milk, and cheese into one pot, stir, and walk away. No straining, no extra bowls, no stress. The American cheese slices melt into that signature gooey blanket, and the sharp cheddar adds depth without fuss.
- That Crispy-Creamy Fix: Here’s what sold me: the top layer gets a golden crust while the rest stays velvety. Heavy cream makes it rich, but the milk keeps it from feeling too heavy. It’s the kind of mac that makes you pause mid-bite—damn, that’s good—and then finish the whole plate.
- Game for Any Gathering: Between us, this is my go-to for tailgates, potlucks, or lazy Sundays. The elbow noodles hold up perfectly when reheated, and kids (or adults) will devour it. Add a sprinkle of paprika or a side of pulled pork, and suddenly you’ve got a crowd-pleaser with minimal effort.
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to nail that iconic breaded crown over stretchy, pull-apart cheese—just like the restaurant!
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package directions specify for al dente (about 10-11 minutes). This ensures the pasta stays firm enough to hold its shape under the breading. Reserve 1 cup of the starchy pasta water before draining—this liquid is liquid gold for creating that signature creamy sauce.
Drain the pasta and return it to the pot, giving it a quick toss with a wooden spoon. The residual heat will help distribute the cheese later. Don't rinse the pasta—those surface starches are what make the sauce cling beautifully to every strand.
Create the Ultra-Creamy Cheese Sauce
In a separate large bowl, combine the 2 cups sharp cheddar cheese and 6 oz American cheese slices (cut into small cubes for faster melting). Add the 1 cup heavy cream, 1 cup whole milk, and 0.5 cup butter (cut into pieces). Place this bowl over a pot of simmering water (double boiler method) and stir constantly until the mixture is completely smooth and melted—about 5-7 minutes. This gentle heat prevents the cheese from separating or turning grainy.
Once fully melted, remove the bowl from the heat and stir in the cooked elbow macaroni. The pasta will soak up some of the sauce, so don't worry if it looks a little dry at first. We'll fix that next. Taste and adjust seasoning with 1 tsp salt and 0.5 tsp ground black pepper—this is your base flavor, so get it right now.
Prepare the Breading Mixture for the Perfect Crust
In a shallow bowl, mix together the 1.5 cups seasoned breadcrumbs, 0.25 cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 0.25 tsp mustard powder, and 0.5 cup milk. Stir until everything is evenly combined and the breadcrumbs look damp but not soggy. This mixture is what creates that signature crispy, flavorful crown on top of the mac and cheese.
Spread the breading mixture out on a plate so it's easy to dip the mac and cheese into. Here's the thing—don't skip the mustard powder. It adds a subtle tang that mimics the restaurant version perfectly. If you're using plain breadcrumbs, toast them in a dry skillet for 2-3 minutes until golden for extra crunch.
Assemble and Bake for the Ultimate Breaded Crown
Preheat your oven to 375°F and lightly grease a 9x9-inch baking dish. Transfer the macaroni and cheese mixture into the dish, spreading it out evenly. The goal is to create a smooth, even surface for the breading to adhere to perfectly.
Press the breading mixture firmly onto the top of the mac and cheese, covering it completely. Use the back of a spoon or your fingers to pack it down gently—this ensures a solid crust that won't fall apart when you serve it. For that classic Arby's look, create a slight ridge around the edges by pressing the breading higher there.
Bake Until Golden and Bubbly
Bake for 20-25 minutes until the top is deep golden brown and the edges are crispy. You'll know it's ready when the cheese is bubbling hot and the breading has turned a beautiful caramel color. If the top browns too quickly, tent it loosely with aluminum foil for the last 5 minutes of baking to prevent burning.
Let the mac and cheese rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to slice. The result should be a stretchy, pull-apart cheese center with a crispy, flavorful breaded crown on top that's just begging to be dug into. Serve immediately with a side of pickles or a simple green salad for the full Arby's experience!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- CRANK THE PASTEURIZED CHEESE: The American cheese slices are the real MVP here—don’t just melt them in. Tear them into small chunks first, then sprinkle them in after the sauce is thickened but still bubbling. This way, they dissolve into creamy strands instead of clumping into rubbery globs. (Yes, I’ve seen that happen.)
- GRATE THE SHARP CHEDDAR FINE: Skip the pre-shredded stuff—it’s coated with anti-caking agents that make the sauce grainy. Use a box grater and pulse the sharp chedddar in a food processor for 10 seconds to break up the clumps. This ensures a silky texture without lumps. (I learned this the hard way when my first batch looked like it had sand in it.)
- DON’T BOIL THE PASTA DRY: Pull the elbow macaroni out of the pot when it’s just al dente—about 1 minute before the package says. Undercooked pasta absorbs the cheese sauce better, and it keeps from turning mushy when you mix everything together. Overcooked pasta is a one-way ticket to sad, gluey mac and cheese.
- USE THE HEAVY CREAM LAST: Add the heavy cream and whole milk after the cheese is fully melted and the sauce is thickened. If you mix them in too early, the sauce can split or turn greasy. Stir in the cream for 30 seconds until it’s just warm—this keeps the sauce rich without curdling. (Your future self will notice the difference.)
Perfect pairings for arby's mac and cheese copycat
Pickle Pairing
The ultimate Arby's mac and cheese experience isn't complete without dill pickle spears on the side. The tangy, crunchy contrast cuts through the richness of the creamy cheese sauce and crispy breaded crown.
I recommend using Heinz Dill Pickle Spears—they're the classic choice and pair perfectly with every bite. Serve them chilled for that extra refreshing crunch. 🥒
Crispy Side Salad
A simple arugula salad with a light vinaigrette balances the richness of this dish beautifully. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, ½ tsp Dijon mustard, and a pinch of salt.
Top with ¼ cup crumbled feta cheese and 2 tbsp toasted walnuts for texture. The peppery bite of arugula complements the cheesy goodness perfectly.
BBQ Sauce Dip
For a smoky twist, serve this mac and cheese with a side of BBQ sauce for dipping. I love using Sweet Baby Ray's Original BBQ Sauce—its sweet and tangy flavor profile adds an unexpected but delicious contrast to the creamy cheese.
Warm the sauce slightly before serving and let guests dip their breaded crown pieces for extra flavor. 🍖
Classic Coleslaw
A classic creamy coleslaw adds a refreshing crunch that pairs wonderfully with the rich mac and cheese.
Use a pre-made mix like Old El Paso Creamy Coleslaw or make your own with 3 cups shredded cabbage, 1 cup shredded carrots, and a dressing of ½ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, and a pinch of celery seed.
The cool, creamy texture balances the warm, cheesy dish beautifully.
Warm Dinner Rolls
Soft, warm dinner rolls are a must for soaking up any extra cheese sauce. I recommend using Pepperidge Farm Soft Dinner Rolls—they're easy to find and pair perfectly.
Warm them in the oven for 5 minutes at 350°F before serving. The buttery flavor and soft texture make every bite even more satisfying. 🥖
Sweet Tea
Finish the meal with a glass of sweet tea to complement the rich, cheesy flavors. The Southern classic adds a refreshing contrast that balances the dish perfectly. Brew a strong batch of black tea, sweeten it to taste with simple syrup (equal parts sugar and water), and serve it chilled.
The sweetness and acidity of the tea cleanse your palate between bites of the creamy mac and cheese. 🍵
Nutrition facts
Frequently asked questions
Why does Arby's mac and cheese have that signature stretchy texture?
The stretch comes from a blend of sharp cheddar and American cheese slices (like Kraft Singles). The processed American cheese contains emulsifiers that create that signature pull-apart quality when baked. Never substitute with pre-shredded cheddar—it lacks the necessary fat content for that signature melt.
Can I make this mac and cheese ahead of time?
Assemble the dish (including breading) up to 24 hours ahead and refrigerate uncovered. When ready to bake, add 5-10 minutes to the baking time at 375°F. For freezing, bake completely, then cool and store in airtight containers for up to 3 months. Reheat in a 350°F oven for 15-20 minutes to restore crispiness.
What's the secret to getting the breaded crown crispy?
The crown stays crispy thanks to three key steps: packing the breading firmly (use the back of a spoon), baking at 375°F until golden brown, and using a mix of flour and seasoned breadcrumbs. For extra crunch, toast your breadcrumbs in a dry pan for 2-3 minutes before mixing. Never skip the mustard powder—it adds that subtle tang that makes the breading pop.
Can I make this mac and cheese without American cheese?
Yes, but the texture will differ. Replace the 6 oz American cheese with 2 oz extra cheddar plus 1 tbsp cornstarch to mimic the stretchiness. For best results, use Velveeta as a partial substitute (replace 3 oz of the American cheese). The sauce will be slightly less stretchy but still delicious—just expect a slightly firmer texture.
How do I fix a soggy breaded crown?
If your crown turns out soggy, it's likely from steam during baking. Next time, try these fixes: bake at 375°F for 25-30 minutes (longer than the recipe suggests), or tent with foil for the first 15 minutes then uncover to crisp. For immediate results, broil for 2-3 minutes at the end—watch closely to avoid burning! The breading should be golden and crispy, not wet.