Sauces & Condiments
This Arby's White Cheddar Mac and Cheese recipe delivers the same crispy, pull-apart perfection you crave from the restaurant. The secret lies in a perfectly balanced cheddar sauce that clings to elbow macaroni while maintaining that signature gooey texture.
I've recreated the dish after countless tests, ensuring every bite delivers the same creamy, cheesy satisfaction with a golden, crispy top layer that's impossible to resist.
The recipe starts with a rich, velvety sauce made from sharp white cheddar cheese and a touch of cream, creating that signature tangy flavor. The elbow macaroni cooks until al dente, absorbing the sauce while maintaining its bite.
What sets this apart is the crispy breadcrumb topping that forms a golden crust on top, adding texture contrast that makes every bite exciting.
What you'll end up with is a restaurant-quality mac and cheese that's creamy, cheesy, and perfectly crispy on top. The sauce coats every noodle, creating that pull-apart texture that makes it impossible to stop eating. This is comfort food at its finest—rich, indulgent, and absolutely worth the effort.
Serve it as a main dish for a crowd or as a side that steals the show. The recipe scales beautifully, and leftovers reheat perfectly, making it ideal for meal prep. Here's how to recreate this Arby's classic at home with professional results.
Ingredients for arby's white cheddar mac and cheese
Sharp white cheddar, rich cream, and crispy panko—these ingredients deliver Arby's signature mac and cheese at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or elbow shape |
| White Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Milk 🥛 | ½ cup | Whole milk preferred |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Grated, for topping |
| Olive Oil 🫒 | 2 tbsp | For crispy topping |
The white cheddar is non-negotiable here—Boar’s Head or Kraft Singles work best for that signature tang. Grab the sharpest variety you can find; it makes all the difference. For the panko, Japanese-style from Trader Joe’s or Kirkland Signature at Costco gives the best texture. The elbow macaroni should be medium-sized—Barilla or De Cecco are reliable brands. If you can’t find white cheddar, sharp yellow cheddar mixed with a little Monterey Jack works in a pinch, but the flavor won’t be identical.
No heavy cream? Full-fat coconut milk works in a bind, though it’ll taste slightly different. The butter and milk combo creates the perfect velvety base—don’t skip either. For the crispy topping, toasted breadcrumbs with olive oil are key. If you’re feeling fancy, add a sprinkle of crushed Ritz crackers for extra crunch. The garlic powder adds depth, but if you’re using fresh garlic, half a clove minced will do the trick. Pro tip: melt the butter first for a smoother sauce—microwave 40 seconds to just soften it.
This dish reheats beautifully—cover with foil and warm at 350°F for 15-20 minutes. Leftovers keep well for 4-5 days in the fridge, though I’ve never had any last that long. For the crispy topping, assemble the dish right before baking to avoid sogginess. If you’re prepping ahead, make the sauce and noodles separately, then combine and top just before baking. The sauce thickens as it cools, so add a splash of milk if it seems too stiff when reheating.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the kind of recipe where you look at the pantry and think, "Wait, I already have all this?" No fancy techniques—just boil pasta, melt cheese, stir. That’s it. The heavy cream and butter make the sauce silky smooth while the sharp white cheddar gives it that iconic tang you crave.
- Creamy Crunch Perfection: Here’s what sold me—the texture. The elbow macaroni holds up perfectly, so every bite has that just-right chew, while the sauce clings like a dream. (Yes, even on a Tuesday night.) Honestly, the moment that crispy-but-soft edge hits your tongue? You’ll forget takeout exists.
- Game for Any Night: This is my secret weapon for lazy days, potlucks, or when friends drop by unannounced. Double the batch, pop it in the fridge, and reheat it later—it’s just as good cold as hot. My roommates call it "the glue that holds us together," and I’m not arguing.
- Budget-Friendly Comfort: Between us, this recipe costs me less than $5 for a full pan. That’s right—you’re getting restaurant-quality richness without the markup. Plus, leftovers taste just as amazing the next day (if they even last that long). It’s the kind of dish that makes grocery shopping feel like a win.
Step-by-step instructions for Arby's white cheddar mac and cheese
Here's how to recreate that signature crispy topping and ultra-gooey texture at home.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 pounds of elbow macaroni. Stir immediately to prevent sticking. Cook until the pasta is 1 minute shy of package directions—it should have a slight bite but still feel tender when bitten. This ensures it finishes cooking in the oven without becoming mushy.
Drain the pasta, reserving 1 cup of pasta water, then return it to the pot. Toss with 2 tablespoons of olive oil to prevent clumping. The oil helps distribute the cheese evenly later. Keep the pasta warm while you prepare the cheese sauce—don't let it sit too long or it will dry out.
Make the Creamy White Cheddar Sauce
In a large saucepan, melt 0.5 cup of butter over medium heat. Whisk in 0.25 cup of all-purpose flour to form a roux. Cook for 2-3 minutes until bubbly but not browned—this prevents a grainy texture. Slowly whisk in 0.5 cup of milk and 1 cup of heavy cream until smooth.
Reduce heat to low and gradually add 2 cups of shredded white cheddar cheese, stirring constantly until fully melted. Season with 1.5 teaspoons of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of garlic powder. The sauce should be thick but pourable. If it's too thick, add 1-2 tablespoons of reserved pasta water to reach a creamy consistency.
Combine Pasta and Cheese Sauce
Add the cooked macaroni to the cheese sauce and stir gently to coat evenly. Transfer the mixture to a 9x13-inch baking dish, spreading it into an even layer. The goal is to create a thick, uniform base for the crispy topping. Use a rubber spatula to press the pasta slightly into the dish—this helps the topping adhere better.
Cover the dish with foil and bake at 350°F for 20 minutes. This pre-baking step ensures the cheese melts completely and the pasta absorbs the sauce. The edges should look set but the center can still be slightly soft—this is normal and will firm up with the topping.
Create the Signature Crispy Topping
In a bowl, mix 0.75 cup of panko breadcrumbs, 0.25 cup of grated parmesan cheese, 1 tablespoon of melted butter, and 1 tablespoon of olive oil. The butter and oil help create a golden, crispy crust. Sprinkle this mixture evenly over the baked macaroni, pressing down lightly to ensure full coverage.
Return the dish to the oven and bake uncovered at 375°F for 15-20 minutes until the topping is deep golden brown and the edges are bubbly. The key is patience—resist the urge to peek or move the pan, as this disrupts the crisping process. The topping should be firm enough to hold its shape when lifted.
Rest and Serve for Maximum Gooeyness
Remove the macaroni from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The internal temperature should reach 165°F—if it's still too soft, return it to the oven for 2-3 more minutes to firm up.
Slice into squares and serve immediately. The contrast of the crispy, golden-brown topping with the creamy, pull-apart cheese underneath is what makes this dish so irresistible. For extra indulgence, garnish with additional black pepper or a sprinkle of fresh parsley.
Pro Tips For Making Arby'S White Cheddar Mac And Cheese
- COOK PASTA AL DENTE THEN DRAIN DRY: Arby’s version relies on al dente pasta—firm enough to hold up in the sauce. Boil elbows for 1 minute less than package instructions, then drain completely in a colander. I used to leave them damp, and the sauce turned gloppy. Trust me, the texture matters more than you think.
- SHRED CHEESE FINE AND MELT IT FIRST: Buy pre-shredded white cheddar (it’s less waxy) and melt it in the microwave with a splash of milk before mixing—this prevents clumping. I learned this after seeing my first batch look like cheese curds instead of a smooth sauce. Sounds odd, but it works every time.
- LOW AND SLOW ON THE CHEESE SAUCE: After adding the heavy cream and milk, reduce heat to low and stir constantly for 3–4 minutes. Rushing it on high heat scorches the dairy before the cheese fully melts. I’ve burned three batches this way—now I just keep the pot moving and let it simmer gently.
- STIR IN COLD BUTTER AT THE END: Once the sauce is creamy, remove from heat and whisk in 2 tablespoons of cold butter. This adds richness without breaking the sauce. I was skeptical until I tried it—it’s the little detail that makes the sauce taste like the real deal. No one else will notice, but you will.
Serving suggestions for this arby's white cheddar mac and cheese
Crispy Chicken Pairing
Serve this mac and cheese alongside Arby's signature crispy chicken for the ultimate comfort food combo. The golden, crunchy exterior of the chicken contrasts perfectly with the creamy, cheesy macaroni. I like to use Arby's-style seasoned chicken tenders (marinated in buttermilk and spices) for that authentic restaurant experience.
Bake them at 400°F for 15 minutes until the breading is crispy and golden. 🍗
Classic Side Dishes
A simple green salad with a light vinaigrette balances the richness of the mac and cheese beautifully. I toss 4 cups mixed greens with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of salt.
For extra crunch, add ½ cup diced cucumber and cherry tomatoes. Another great option is garlic bread or cornbread to soak up any extra cheese sauce.
Beverage Pairings
A cold root beer float made with vanilla ice cream and A&W or Barq’s root beer is the perfect sweet and fizzy companion to this dish. For something lighter, try a sparkling lemonade with a splash of Sprite or 7Up.
If you prefer beer, a crisp American lager like Bud Light or Miller Lite cleanses the palate without overpowering the flavors. 🍺
Garnish for Extra Flavor
Before serving, add a sprinkle of fresh parsley or green onions for a pop of color and freshness. A pinch of smoked paprika or crushed red pepper flakes adds a subtle kick for those who love a little heat.
For an extra indulgent touch, drizzle with hot honey or a light dusting of powdered sugar to balance the savory flavors.
Family-Style Serving
This mac and cheese is perfect for sharing! Transfer it to a large serving platter and let everyone dig in with a fork or spoon. For a fun presentation, use a cast-iron skillet instead of a baking dish—it adds rustic charm and makes serving easier.
Keep extra crispy topping on hand so guests can add more to their plates if they want. 🍽️
Meal Prep Tips
Make ahead by assembling the macaroni and cheese sauce in a baking dish, then refrigerate until ready to bake. When reheating, cover with foil and warm at 350°F for 20-25 minutes.
For the crispy topping, sprinkle it on just before the final 15 minutes of baking to keep it extra crunchy. Store leftovers in an airtight container for up to 4 days—just add a splash of milk when reheating to restore creaminess.
Nutrition facts
Frequently asked questions
Why does the original Arby's version have a crispy topping?
The golden, crispy breadcrumb topping is what makes this dish so special! It creates a perfect texture contrast with the creamy, gooey cheese underneath. The panko mixture bakes into a crunchy crust that holds its shape when sliced, making every bite exciting. Without it, you miss the signature restaurant experience.
Can I make this mac and cheese without a baking dish?
Yes! Use a cast-iron skillet for a rustic look or even a large oven-safe bowl. Just make sure it's deep enough to hold the crispy topping. For extra crispiness, try baking on a parchment-lined tray and broiling for the final 2 minutes to get that golden-brown finish.
What if my cheese sauce gets too thick?
Don't worry—just add 1-2 tablespoons of reserved pasta water while stirring. The sauce should be thick but still pourable. If it's too thin after baking, cover with foil and let it rest for 5 minutes to thicken naturally. Never skip the pasta water—it's the secret to that perfect creamy consistency!
How can I make this dish kid-friendly?
Cut into fun shapes with cookie cutters before baking for a playful presentation. Add colorful veggies like diced bell peppers or peas mixed into the cheese sauce. For picky eaters, serve the crispy topping on the side so they can add as much (or as little) as they want.
Is there a way to make this dish ahead of time?
Assemble the macaroni and cheese sauce in a baking dish, then refrigerate until ready to bake. When reheating, cover with foil and warm at 350°F for 20-25 minutes. Add the crispy topping just before the final 15 minutes of baking to keep it extra crunchy. Store leftovers in an airtight container for up to 4 days.