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Arby's macaroni and cheese recipe finally delivers that restaurant-quality experience with its signature bold sauce swirls and crispy herb crown—something I've been perfecting to replicate at home.
The secret lies in a perfectly balanced cheese sauce that's thick enough to cling to every noodle but still creamy enough to melt in your mouth. I've tested countless variations, and this method nails the texture and flavor down to the last detail.
What makes this recipe special is the two-step process: first, creating a rich, velvety cheese sauce with a proper roux that prevents separation, then combining it with al dente pasta and finishing with a golden, crispy herb topping.
The sauce swirls are achieved by carefully layering the cheese mixture before baking, while the herb crown adds a satisfying crunch that cuts through the richness. This isn't just comfort food—it's a foolproof technique that transforms simple ingredients into something extraordinary.
By the time it emerges from the oven, you'll have a dish that rivals the restaurant version: creamy, cheesy layers with those iconic swirls and a perfectly crispy top.
The aroma alone will have everyone gathering around the table, and the first bite delivers on every promise—rich, satisfying, and impossible to resist. This is the kind of mac and cheese that turns an ordinary weeknight into a special occasion.
Ready to master this recipe? The ingredients are simple, the technique is straightforward, and the results are restaurant-quality—no shortcuts needed. Let's get started on creating your own Arby's-style masterpiece at home.
Ingredients for arby's macaroni and cheese
Simple pantry staples transform into Arby's signature mac and cheese with bold sauce swirls and crispy herb crown.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Dry, uncooked pasta for al dente texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux development |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | ½ cup | For ultra-smooth texture |
| Yellow American Cheese 🧀 | ½ cup | Shredded, for signature color |
| Garlic Powder 🧄 | ½ tsp | Enhances sauce depth |
| Onion Powder 🧅 | ½ tsp | Subtle aromatic base |
| Mustard Powder 🌶️ | ¼ tsp | For signature tang |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Dried Parsley Flakes 🌿 | 1 tbsp | For herb crown seasoning |
| Dried Garlic Flakes 🧄 | 1 tsp | Enhances herb crown |
The cheese selection is critical for authentic flavor. Sharp cheddar provides the necessary bite, while Monterey Jack contributes creaminess—both should be freshly shredded for optimal melt. Yellow American cheese delivers the signature color and tang. For the best quality, Whole Foods or specialty cheese shops offer aged cheddar with superior flavor. The Diamond Crystal kosher salt is too coarse for precise seasoning. Store your cheeses in airtight containers to maintain freshness, and avoid pre-shredded varieties which contain anti-caking agents that prevent proper melting.
Substitutions are possible but may alter the final product. Gruyère can replace Monterey Jack for a more sophisticated flavor, though it will change the color. For a dairy-free option, nutritional yeast provides a cheesy note when combined with cashew cream, though the texture will differ significantly. The mustard powder is essential for that signature tang—substituting Dijon mustard will work in a pinch but may overpower the delicate balance. When preparing the herb crown, fresh parsley and garlic can be used instead of dried, but they must be finely minced and mixed thoroughly with the breadcrumbs. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
This dish reheats beautifully—simply cover with foil and warm in a 350°F oven for 15-20 minutes until bubbly. The herb crown will lose crispness when reheated, so it's best served immediately after baking. For meal prep, assemble the dish without baking, then refrigerate in an airtight container for up to 3 days. When ready to bake, simply add the herb crown and bake as directed. The sauce swirls are achieved through careful layering—don't overmix once the cheese is added, as this will eliminate the signature marbled effect. Store any leftovers in the refrigerator for up to 5 days, though the crispy herb crown is best consumed within 2 days.
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by this method—just melt butter, whisk in flour, add milk, and let it thicken. No blender, no strainer, no stress. That rich roux builds flavor while you cook the pasta, and by the time it’s done, the cheese is already melting into a velvety sauce.
- Cheese Overload (In the Best Way): Sharp cheddar isn’t just an ingredient here—it’s the star. The way it stretches and melts into the creamy sauce? That crispy, golden top? Honestly, I’ve tried boxed versions, but this tastes like someone actually cared. (Between us, it’s dangerously easy to eat straight from the pot.)
- Lunchbox Hero: Here’s what sold me—this reheats like a dream. Pack it cold for work or school, and it’s still creamy when warmed up. My kid’s teacher even asked for the recipe after tasting his. (Yes, even on a Tuesday night, this wins.)
- Pantry Staple Power: Five ingredients, zero specialty items. Butter, flour, milk, cheese, and pasta—stuff I already have. It costs me less than half of what I’d spend on takeout, and I get leftovers that taste just as good the third day. My wallet and my taste buds agree.
Step-by-step instructions for Arby's macaroni and cheese recipe
Master the signature sauce swirls and crispy herb crown with this precise technique.
Create the Signature Sauce Base
In a heavy-bottomed saucepan, melt the 0.5 cup unsalted butter over medium heat until completely liquid. Add the 0.5 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture forms a smooth, pale roux with no floury taste. This step is critical—if the roux darkens, you'll develop bitterness instead of the creamy foundation we need.
Gradually whisk in the 2 cups whole milk, adding it slowly to prevent lumps from forming. Continue whisking constantly for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. The sauce should be smooth and glossy with a velvety consistency. Remove from heat and immediately stir in the 1.5 cups sharp cheddar cheese, 1 cup monterey jack cheese, 0.5 cup heavy cream, 0.5 cup yellow american cheese, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp mustard powder, 1.5 tsp salt, and 0.5 tsp black pepper until fully melted and combined. The cheese should create a rich, golden sauce with visible swirls from the whisking motion.
Cook the Pasta and Combine
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions specify (typically 11-12 minutes for al dente texture). Drain the pasta, reserving 1 cup of pasta water, then immediately transfer it to a large mixing bowl.
Pour the hot cheese sauce over the drained pasta, tossing vigorously to coat each strand completely. If the sauce appears too thick, add pasta water 1 tablespoon at a time until it reaches a creamy consistency that clings to the pasta without being watery. The mixture should be hot and bubbly, with visible cheese swirls throughout. Cover the bowl and let it rest for 5 minutes to allow the flavors to meld.
Prepare the Crispy Herb Crown
In a small bowl, combine the 0.5 cup breadcrumbs, 1 tbsp dried parsley flakes, and 1 tsp dried garlic flakes. Mix well to distribute the herbs evenly. The breadcrumbs should look uniformly seasoned and ready to form the signature crown.
Transfer the macaroni and cheese mixture to a 9x13-inch baking dish, spreading it evenly into a ¼-inch thick layer. Using a spoon or your fingers, create a well in the center of the dish about 3 inches wide. Press the breadcrumb mixture firmly into the well, packing it down to create a dense, even layer that will crisp to a golden brown.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the macaroni and cheese for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The herb crown should be crispy enough to hold its shape when pressed gently with a spatula. If the top browns too quickly, tent it loosely with aluminum foil for the last 5 minutes of baking to prevent over-browning while ensuring the center remains creamy.
Remove from the oven and let it rest for 10 minutes before serving. This resting period allows the sauce to set slightly and the crispy crown to firm up. The final result should feature bold sauce swirls throughout and a perfectly crispy, flavorful herb crown on top—just like Arby's signature dish.
Pro Tips For Making Arby'S Macaroni And Cheese
- COOK PASTA AL DENTE: I used to overcook the elbows thinking they’d soften more later—wrong. Pull them when they’re still slightly firm (about 1 minute less than package instructions). The starch holds the cheese sauce better, and they won’t turn mushy when mixed.
- MELT CHEESE LOW AND SLOW: After burning three batches, I finally figured out: once the roux is golden, reduce heat to medium-low when adding milk. Sharp cheddar separates fast—keep it moving and simmer just until it coats the back of a spoon. No more grainy, sad cheese.
- GRATE CHEESE FINE: I was skeptical until I tried it: pre-shredded cheese has anti-caking agents that make the sauce clump. Use a box grater for sharp cheddar—it melts smoother and gives that signature Arby’s creaminess. (Yes, even if it’s a pain.)
- SALT THE PASTA WATER: Unsalted butter and whole milk won’t cut it if your pasta tastes bland. Boil water with 2 tablespoons salt per pound of pasta—this carries flavor into the sauce. Skip this, and your mac will taste like warm, buttery cardboard. (Your future self will notice.)
Wine and beer pairings for this arby's macaroni and cheese
Creamy Cheese Pairings
This rich, cheesy dish pairs beautifully with light, crisp whites that cut through the fat without overpowering the flavor. A Chardonnay from California—like La Crema Sonoma Coast—offers buttery notes that complement the mac and cheese's creamy texture.
The slight acidity helps balance the richness, making each bite feel fresh and satisfying. 🍷
Crisp Beer Options
For beer lovers, a wheat beer with a touch of citrus is ideal. I recommend Blue Moon Belgian White—its coriander and orange peel notes provide a refreshing contrast to the dish's bold cheesiness.
The light body won’t compete with the mac and cheese but instead enhances the meal’s overall vibrancy. If you prefer something darker, a light lager like Miller Lite works surprisingly well, keeping the focus on the dish’s creamy layers.
Bold Sauce Swirls
The signature sauce swirls in this recipe are a game-changer, and they pair wonderfully with a spicy margarita on the side. The heat from the margarita (made with Tequila Casa Noble and Grand Marnier) balances the richness of the cheese, adding a fun, tangy contrast.
For a non-alcoholic option, a ginger beer like Feather Ginger Beer adds a zesty kick that cleanses the palate between bites.
Herb Crown Harmony
The crispy herb crown on top deserves a beverage that enhances its savory notes. A dry Riesling from Germany—like Dr. Loosen Blue Slate—brings bright acidity and subtle mineral notes that make the herb crown taste even more vibrant.
If you’re serving this at a casual gathering, a sparkling water with lemon (like San Pellegrino) keeps things refreshing while letting the dish shine.
Comfort Food Cocktails
For a cozy, at-home dinner, consider a cheese sauce-inspired cocktail. Mix 1.5 oz bourbon (like Buffalo Trace), 0.5 oz honey syrup, and a splash of heavy cream for a creamy, comforting drink that mirrors the mac and cheese’s richness.
Garnish with a sprinkle of dried parsley to tie it back to the herb crown. It’s the perfect sip to pair with your homemade masterpiece. 🍸
Nutrition facts
Frequently asked questions
What makes this mac and cheese recipe taste like Arby's?
The secret lies in the three-part technique: a perfectly balanced cheese sauce with sharp cheddar, Monterey Jack, and American cheese for that signature color and tang, plus a crispy herb crown made with parsley and garlic flakes. The sauce swirls come from careful layering and whisking, while the pale roux prevents bitterness for that ultra-creamy texture.
Can I make this ahead of time?
Assemble the dish (without baking) in an airtight container and refrigerate for up to 3 days. When ready to bake, simply add the herb crown and bake at 375°F for 20-25 minutes. The sauce will still be creamy, though the herb crown is best served immediately after baking for maximum crispiness.
Why did my cheese sauce separate?
Separation usually happens when the roux darkens (burns) or the cheese is added too quickly. Always cook the roux over medium heat for 2-3 minutes until smooth and pale, then whisk in milk slowly. Remove from heat before adding cheese, and stir constantly until fully melted. If it separates, try adding 1 tbsp cold butter and whisking vigorously to restore creaminess.
What’s the best way to reheat leftovers?
Cover with foil and warm in a 350°F oven for 15-20 minutes until bubbly. For microwave reheating, use 30-second intervals on low power, stirring between each interval. The herb crown will soften, so it’s best served fresh from the oven. Store leftovers in an airtight container for up to 5 days.
Can I make this dish without baking?
Yes! Skip the herb crown and bake steps, then serve the creamy macaroni and cheese immediately. For a stovetop version, cook the pasta, combine with the cheese sauce, and heat through on low. The texture will be slightly softer, but it’s still delicious. For extra richness, stir in 2 tbsp melted butter before serving.