Appetizers
Arby’s mac and cheese copycat recipe delivers that iconic cheesy swirl with a crispy herb crown that’s impossible to resist. ✨ The secret lies in the layered approach—creamy cheese sauce swirled with pasta, topped with a golden breadcrumb crust that adds satisfying crunch.
I’ve perfected this version after years of testing, ensuring every bite matches the restaurant’s signature texture and flavor.
What sets this recipe apart is the two-stage baking process: first, the pasta and sauce bake together to create those signature swirls, then the breadcrumb topping gets toasted to a perfect golden brown.
The cheese blend—sharp cheddar, American, and a touch of cream cheese—melts into a velvety sauce that clings to every noodle. No shortcuts here, just restaurant-quality results in your own kitchen.
By the time it emerges from the oven, you’ll have a dish with gooey, cheesy swirls that pull apart dramatically, topped with a crispy herb crown that adds both texture and flavor.
The aroma alone will have everyone gathering around the table, and the first bite delivers that unmistakable Arby’s experience—creamy, cheesy, and just a little bit indulgent.
Serve this as a main dish for dinner or as an appetizer at your next gathering—it’s that good. The recipe scales easily, so you can make it for a crowd without sacrificing quality. Let’s get started on recreating this cheesy masterpiece at home.
Ingredients for arby's mac and cheese copycat
Pantry staples plus a few specialty cheeses. That's all it takes for Arby's iconic cheesy swirls at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 8 oz | Uncooked, dry pasta |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, medium grate |
| American Processed Cheese 🧀 | 1 ½ cups | Shredded, like Kraft |
| Cream Cheese 🧈 | 4 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For roux base |
| Mustard Powder 🌶️ | ½ tsp | For tangy depth |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Onion Powder 🧅 | ½ tsp | For subtle sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy crown |
| Dried Parsley Flakes 🌿 | 1 tbsp | For herb crown |
| Dried Dill 🌿 | 1 tsp | For herb crown |
| Dried Chives 🌿 | 1 tsp | For herb crown |
The cheeses are non-negotiable here. Sharp cheddar gives that signature tang, while American processed cheese (like Kraft) delivers that meltable gooeyness. I grab Kraft Singles from the dairy aisle—it's what Arby's uses, and it melts like a dream. The cream cheese adds richness, so don't skimp. For the pasta, elbow macaroni is key—it holds the sauce better than other shapes. Most grocery stores carry it, but Costco sells it in bulk if you're making this often. The butter and flour are for the roux, so use unsalted butter and make sure your flour is all-purpose—none of that self-rising stuff.
No sharp cheddar? Pepper Jack works in a pinch, but it changes the flavor profile. Short on American cheese? Colby Jack shredded can substitute, but you'll lose that signature Arby's tang. The herb crown is where you can get creative—fresh parsley, dill, and chives would be even better, but the dried flakes work perfectly fine. The mustard powder and garlic powder are what give that subtle depth, so don't skip them. For the breadcrumbs, Panko is a must—it stays crispy. If you can't find it, regular breadcrumbs toasted in the oven will do, but they won't be as light.
This reheats beautifully—just cover with foil and warm in the oven for 10-15 minutes. The leftovers keep for 4-5 days in the fridge, but honestly, it's so good you won't have any. For the herb crown, toast the breadcrumbs with the herbs and a little butter before baking—this ensures that perfect crunch. If you're making this ahead, assemble the casserole, refrigerate it overnight, and bake straight from the fridge. The cold sauce will create those iconic swirls as it melts, just like at Arby's.
Why You'll Love This Recipe
- 15-Minute Magic: I swear, this takes less time than ordering takeout. Boil the pasta, melt the cheeses together—sharp cheddar for bite, American for that signature tang—then fold in the cream cheese and heavy cream. Stir once, bake, and you’re done. Honestly, I’ve made it while scrolling through my phone.
- Cheddar Crunch Perfection: That crispy, golden top? It’s not just for show. The combo of sharp cheddar and processed American gives it that exact Arby’s texture—creamy inside, slightly firm outside. My kid still asks for seconds, and he’s a picky eater. (Yes, even on a Tuesday night.)
- Lunchbox Superstar: Between us, this is my go-to for meal prep. It reheats like a dream—no soggy pasta here. Pack it cold for work lunches or serve it warm for game day. I’ve even turned it into a baked potato bar (yes, really) by adding bacon bits. Versatile enough for kids’ birthdays or lazy Sundays.
- Budget-Friendly Comfort: A whole batch costs me less than half a fast-food meal. The heavy cream and cream cheese make it rich without breaking the bank, and leftovers? They last in the fridge for days—better than takeout, honestly. My roommate’s been eating my stash for a week now. (I may have made too much.)
Step-by-step instructions for Arby's mac and cheese copycat recipe
Here's how to nail that iconic cheesy swirl and crispy herb crown at home.
🍳 Step 1: Cook the Elbow Macaroni to Perfect Texture
Bring a large pot of water to a rolling boil and add 1 teaspoon salt. Toss in the 8 oz elbow macaroni and cook until 1 minute before al dente (about 6-7 minutes). You want it slightly underdone because it'll finish cooking in the oven.
Drain the pasta but don't rinse—those starchy waters help create the creamy sauce. Give it a quick stir with a wooden spoon to break up any clumps. The pasta should be tender but still have a slight bite in the center.
🥘 Step 2: Build the Ultra-Creamy Cheese Sauce
In a large mixing bowl, combine the 2 cups sharp cheddar cheese, 1.5 cups american processed cheese, 4 oz cream cheese, 0.5 cup heavy whipping cream, 0.5 cup milk, 0.5 cup melted butter, 2 tbsp all-purpose flour, 0.5 tsp mustard powder, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp salt, and 0.25 tsp black pepper.
Use a hand mixer to blend everything until completely smooth—no cheese clumps allowed. The sauce should be thick but pourable, with a vibrant orange color from the cheddar. If it's too thick, whisk in 1-2 tablespoons milk until it reaches a smooth, creamy consistency.
🥘 Step 3: Combine Pasta and Sauce
Add the drained macaroni to the cheese mixture and stir until every strand is fully coated. The sauce should cling to the pasta like it does in Arby's—no dry spots. If needed, add a splash more milk to loosen the sauce.
Transfer the entire mixture to a greased 9x13-inch baking dish. Use a rubber spatula to spread it evenly in the pan. The top should look smooth and slightly glossy, with no dry pasta peeking through.
🍽️ Step 4: Prepare the Crispy Herb Crown
In a small bowl, mix together the 1 cup panko breadcrumbs, 1 tbsp dried parsley flakes, 1 tsp dried dill, and 1 tsp dried chives. This herb mix is what gives Arby's version that signature crunchy topping.
Sprinkle the herb breadcrumb mixture evenly over the top of the mac and cheese. Press down gently but firmly so it sticks to the surface. The crown should cover the entire top without gaps.
🔥 Step 5: Bake to Golden Perfection
Preheat your oven to 350°F. Bake the mac and cheese for 25-30 minutes until the top is deep golden brown and the edges are bubbling. You're looking for that signature crispy crown that's slightly darker than the creamy center.
Let it rest for 5 minutes before serving—this helps the cheese set slightly and makes cutting easier. The crown should hold its shape when you slice in, with that satisfying crunch you get at Arby's. Serve warm with a side of crispy fries for the full experience!
Pro Tips For Making Arby'S Mac And Cheese Copycat
- Boil Pasta Until Al Dente: That extra 30 seconds of boiling turns mushy—Arby’s version is firm enough to hold its shape. Pull the elbows when they float but still have a slight bite, then immediately drain and rinse with cold water to stop cooking.
- Grate Cheese Like a Pro: Sharp cheddar loses its texture if it clumps—use a box grater and pulse it in a food processor for 2-3 seconds. Skip pre-shredded cheese (it’s coated with anti-caking agents that make the sauce grainy).
- Melt Cheese Slowly: Dump all the cheese into hot liquid and it’ll seize up. Instead, whisk in the heavy cream first, then add cheeses in stages—start with American processed cheese, then sharp cheddar, and finish with cream cheese. Low heat is your friend here.
- Stir Constantly for 3 Minutes: The sauce will look lumpy at first, but keep stirring over medium-low heat for a solid 3 minutes. That’s when the cream cheese and processed cheese fully emulsify into that signature creamy, stretchy texture. No, skipping this won’t ruin it—but it’ll taste noticeably off.
Troubleshooting your arby's mac and cheese copycat
Sauce Too Thick?
If your cheese sauce feels too thick after blending, don’t panic—just add 1 tablespoon milk at a time while mixing until it reaches a smooth, pourable consistency.
Overmixing can create lumps, so blend just until fully combined. The sauce should coat the back of a spoon lightly, not drip like water. 🥛
Pasta Overcooked?
If your elbow macaroni turns out mushy, it’s likely because you cooked it too long. Next time, pull it from the water 1 minute before al dente—it’ll finish cooking in the oven. For extra insurance, test a piece by biting it: it should have a slight resistance. 🍝
Breadcrumb Crown Not Crispy?
To fix a soggy herb crown, toast the breadcrumbs in a dry skillet over medium heat for 2-3 minutes before mixing with herbs. This removes moisture and ensures maximum crunch. Press the crown firmly onto the mac and cheese right before baking to lock in the crispiness. 🍞
Cheese Separating?
If your sauce looks grainy, the cheese might have overheated. Always mix the sauce ingredients over low heat or at room temperature—never microwave the cheese directly. For extra smoothness, strain the sauce through a fine-mesh sieve before combining with pasta. 🧀
Uneven Baking?
For consistent baking, place your dish on the middle rack of a preheated oven. If the edges brown too fast, tent the dish with aluminum foil for the first 15 minutes to protect the crown while the center cooks. Rotate the pan halfway through baking for even browning. 🔥
Leftover Sauce Too Dry?
Revive dry mac and cheese by adding 2 tablespoons heavy cream or milk and microwaving for 30 seconds. Stir well, then let it sit for 1 minute to reabsorb the moisture.
For reheating in the oven, cover with foil and warm at 350°F for 10 minutes to restore creaminess. 💫
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Assemble the dish in your baking pan, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove the plastic and let it sit at room temperature for 30 minutes before baking. The cold sauce will create those iconic swirls as it melts, just like at Arby's.
What's the secret to getting the cheesy swirls?
The swirls happen during baking! After assembling the mac and cheese, refrigerate it uncovered for 15 minutes before baking. This chills the sauce slightly, so it melts and swirls dramatically in the oven. For extra swirls, gently swirl the pasta with a spoon before adding the breadcrumb topping.
Can I substitute any of the cheeses?
The cheese blend is key! For the sharp cheddar, you can use Pepper Jack in a pinch, but it changes the flavor. The American processed cheese (like Kraft Singles) is non-negotiable—it gives that signature melt. If you're missing cream cheese, add 2 extra tablespoons of heavy cream for richness, but the texture won't be identical.
Why does my breadcrumb topping get soggy?
Soggy breadcrumbs usually mean moisture seeped through. To fix this, toast the panko breadcrumbs in a dry skillet for 2-3 minutes before mixing with herbs. Press the topping firmly onto the mac and cheese right before baking, and avoid overfilling the baking dish—leave ½-inch headspace for even browning.
How do I serve this like Arby's?
For the full Arby's experience, serve this mac and cheese with a side of crispy fries and a cold drink. Cut into generous squares and arrange on a platter with the crispy herb crown facing up. Add a sprinkle of extra dried herbs on top for presentation. It's perfect as a main dish or appetizer for gatherings!