Snacks
Arby's Loaded Mac and Cheese delivers that signature triple-layered crunch with creamy cheese sauce, crispy bacon bits, and melty cheddar—now you can make it at home with the same restaurant-quality results.
The secret lies in a foolproof technique that combines perfectly cooked elbow macaroni with a velvety cheese sauce, then layers it with crunchy toppings that stay crisp even after baking. I've perfected this recipe after years of testing, ensuring every bite delivers that satisfying combination of textures and flavors.
What sets this recipe apart is the attention to detail in both preparation and assembly. You'll start with a rich, cheesy sauce that coats every strand of pasta, then build layers of flavor and texture—crispy bacon bits, sharp cheddar cheese, and optional jalapeños for heat lovers.
The key to replicating Arby's version is baking it until the cheese is bubbly and golden, while keeping the toppings perfectly crisp. This isn't just mac and cheese; it's a complete, satisfying meal that's perfect for game day, potlucks, or a comforting weeknight dinner.
By following this method, you'll achieve that signature triple-layered effect that makes this dish so irresistible. The first layer is the creamy cheese sauce and pasta, the second is the crispy bacon bits, and the third is the melted cheddar cheese on top.
Each component plays a crucial role in delivering that restaurant-quality experience at home. The result is a dish that's rich, cheesy, and packed with that addictive crunch you know and love from Arby's.
Whether you're making this for a crowd or just treating yourself, this recipe delivers on every promise. The instructions are straightforward, the ingredients are simple, and the results are undeniably satisfying.
With just a few key techniques and a little patience, you'll have a dish that's sure to become a new favorite. Let's get started on making this loaded mac and cheese that rivals the original.
Ingredients for arby's loaded mac and cheese
Pantry staples plus a few key ingredients for that signature triple-layered crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or extra-large size preferred |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Not skim milk |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Bacon Bits 🥓 | 2 cups | Crispy, store-bought or homemade |
| American Cheese Slices 🧀 | 1 package | 12 oz, cut into strips |
| All-Purpose Flour 🌾 | ¼ cup | For thickening |
| Mustard Powder 🌶️ | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For subtle garlic flavor |
| Jalapeño Peppers 🌶️ | 2 whole | Optional, sliced thin (seeds removed) |
The cheese is non-negotiable here. Sharp cheddar is a must for that tangy kick—pre-shredded gets clumpy, so grab a block and shred it yourself. Trader Joe's or Wegmans have great options, or check the deli counter for pre-shredded if you're in a rush. The American cheese slices? Kraft Singles work perfectly for those crispy strips. For the bacon bits, I prefer Oscar Mayer or Boar's Head—they're consistently crispy and not too salty. If you're making your own, cook them until extra crispy and drain on paper towels.
No sharp cheddar? Monterey Jack or pepper jack in a pinch, though it'll be milder. Running low on heavy cream? Half-and-half works at double the amount. The jalapeños are totally optional—skip them if you're not into heat, but if you add them, pick fresh ones from the produce section (they pack more punch than jarred). The mustard powder might sound odd, but it's what gives that signature Arby's flavor. No mustard powder? Dijon mustard at half the amount gets you close. For the pasta, elbow macaroni is key—Barilla or De Cecco are my go-tos, but any medium or extra-large size will work.
This keeps beautifully—3-4 days in the fridge if you can resist eating it all. The best part? It reheats like a dream—just cover with foil and pop in the oven at 350°F for 10 minutes. For leftovers, I portion it into individual ramekins so everyone gets their own perfect bite. Freezes for up to 2 months if you want to prep ahead. Just bake straight from frozen, adding 5-10 minutes to the time.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear, this takes less effort than ordering takeout. Boil the elbows, melt the butter, stir in the cheddar until it’s actual cheese soup—no roux, no fuss. That’s it. Honestly, I’ve made it while scrolling through my phone.
- Cheddar Overload (In the Best Way): Sharp cheddar isn’t just an ingredient—it’s the star. The way it melts into the heavy cream and milk? Rich, tangy, and just salty enough to make you crave another bite. No bland aftertaste here.
- Leftover Hero: Between us, this mac reheats like a dream. Cold leftovers? Still creamy. Microwaved? Still perfect. I’ve brought it to potlucks, packed it for lunch, and even served it at a 9 PM snack attack—no one ever complains.
Step-by-step instructions for Arby's loaded mac and cheese
Here's how to recreate that legendary triple-layered crunch at home—rich, gooey, and packed with bacon goodness.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook for 11-12 minutes until the pasta is al dente—you want it tender but still with a slight bite. Drain the pasta in a colander, but don't rinse it. That starchy water is what helps create the creamy sauce.
While the pasta cooks, I like to add a pinch of salt to the boiling water to enhance flavor. The pasta should float to the surface when it's done, but always taste-test a piece to confirm it's cooked just right. Overcooking will make your mac and cheese mushy, so keep an eye on it.
Make the Ultra-Creamy Cheese Sauce
In a large, deep skillet or Dutch oven, melt the 0.5 cup butter over medium heat. Once melted, whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color. This is your roux, and it's what will thicken your sauce beautifully.
Slowly pour in the 1 cup whole milk and 1.5 cups heavy cream, whisking constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until it starts to thicken. Then, gradually add the 3 cups sharp cheddar cheese, stirring until it's completely melted and smooth. The sauce should be thick enough to coat the back of a spoon but still flow easily.
Layer the Mac and Cheese for Maximum Crunch
Return the drained pasta to the skillet with the cheese sauce and stir gently to coat every noodle. The sauce should cling to the pasta like a dream. In a separate bowl, mix the 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 1 tsp mustard powder. Sprinkle this seasoning blend over the pasta and stir to combine.
Now for the magic: spread half of the pasta mixture evenly into a greased 9x13-inch baking dish. Sprinkle 1 cup of the bacon bits and 6 slices of the American cheese strips over the top. Repeat with the remaining pasta, bacon bits, and American cheese. The layers should look like a triple-decker sandwich—this is what gives you that signature Arby's crunch.
Bake Until Bubbly and Golden
Preheat your oven to 375°F. Bake the mac and cheese for 20-25 minutes until the top is golden brown and the edges are bubbling. If you want extra crispiness, broil for 1-2 minutes at the end—just watch it closely to avoid burning. The cheese should be melted and gooey, with a crispy, golden crust on top.
Here's the thing—don't skip the broiling step if you want that restaurant-style crunch. The American cheese slices will melt into a gooey layer, while the bacon bits stay crispy. Let it rest for 5 minutes before serving so the layers set up nicely. Cut into squares and enjoy the ultimate comfort food experience!
Add Jalapeños and Serve Hot
While the mac and cheese rests, slice the 2 whole jalapeño peppers thinly (seeds removed if you prefer less heat). Top each serving with a few slices of jalapeño for that signature kick. The heat cuts through the richness of the cheese, balancing the flavors perfectly.
Serve immediately with extra bacon bits on the side if you're extra hungry. This dish is all about indulgence, so don't hold back. The combination of creamy cheese, crispy bacon, and that perfect crunch from the American cheese slices makes every bite unforgettable.
Pro Tips For Making Arby'S Loaded Mac And Cheese
- STRAIN AND RINSE THE PASTA: The starchy water in mac and cheese is the enemy of a smooth sauce—it turns gluey. Drain the elbow macaroni, then rinse it under cold water for 10 seconds. This washes away excess starch so your cheese sauce clings instead of separating. (Yes, it feels like overkill, but trust me: your sauce will be silkier.)
- SHRED CHEESE FINE AND GRATE IT FRESH: Pre-shredded cheddar has anti-caking agents that make the sauce grainy and watery. Use a box grater for sharp cheddar—it should be like coarse sand, not pebbles. If you’re in a pinch, buy block cheddar and grate it yourself; the extra effort keeps the texture creamy, not clumpy.
- LOW AND SLOW FOR THE ROUX: Don’t rush the butter-milk mixture into a roux on high heat—it burns faster than you think. Keep it at a gentle simmer, stirring constantly, until it thickens to the consistency of pudding. I learned this the hard way: a scorched roux means a bitter, lumpy mess, and no amount of cheese can fix it.
- ADD THE CHEESE IN STAGES: Dumping all the shredded cheddar at once makes the sauce split. Instead, stir in a third of the cheese first, let it melt completely, then add the rest in two more batches. This keeps the sauce smooth and prevents those dreaded cheese lumps. (And if it still looks too thick, a splash of warm whole milk fixes it instantly.)
Wine and beer pairings for this dish
Creamy Cheese Pairings
Rich, cheesy dishes like this mac and cheese pair beautifully with crisp white wines that cut through the fat. I always reach for a Chardonnay from California—look for ones with notes of vanilla and citrus, like Kendall-Jackson Vintner's Reserve.
The acidity balances the richness perfectly. For a budget-friendly option, try a Sauvignon Blanc with its zesty lemon notes. 🍷
Beer for Bacon Lovers
Beer lovers should try a malty amber ale or brown ale that complements the bacon bits. My go-to is Fat Tire from New Belgium—its caramel and toasted malt flavors mirror the smokiness of the bacon.
For something lighter, a Belgian witbier like Hoegaarden adds a refreshing citrus contrast to the cheesy richness. 🍺
Craft Beer Pairings
If you're serving this at a gathering, consider a smoked porter like Founders Kentucky Breakfast Stout. The coffee and chocolate notes in the beer pair surprisingly well with the cheddar cheese.
For a hoppier option, try a double IPA—the bitterness helps cleanse your palate between bites. Just avoid heavy stouts that might overpower the dish.
Non-Alcoholic Options
For those skipping alcohol, a sparkling ginger beer like Feather's adds a zesty kick that refreshes your palate. Or try a sparkling apple cider with a hint of cinnamon—it's festive and pairs wonderfully with the sweetness of the cheese. The effervescence helps cut through the richness without alcohol. 💫
Spicy Variations
If you're adding jalapeños, opt for a Mexican lager like Modelo Especial or Pacifico. The crisp, clean finish helps balance the heat. For a wine pairing, try a Riesling with its natural sweetness and acidity—it's like a hug for your palate when the jalapeños get spicy. 🌶️
Nutrition facts
Frequently asked questions
Can I make this recipe without American cheese slices? Yes! If you don't have American cheese slices, you can substitute with 2 cups shredded mozzarella cheese for the gooey texture. For extra crunch, sprinkle 1/2 cup crushed potato chips or 1/2 cup panko breadcrumbs on top before baking. The key is maintaining that crispy layer—just
How do I keep the bacon bits crispy after baking?
The secret is baking time and placement. Add the bacon bits as the second layer (after the first pasta layer) so they're partially buried but still exposed. Bake at 375°F for 20-25 minutes, then broil for 1-2 minutes at the very end. For extra insurance, sprinkle them on top right before serving—this ensures maximum crunch every time.
Can I make this mac and cheese ahead of time?
Assemble the dish completely (including all toppings) and refrigerate for up to 24 hours before baking. When ready to serve, bake at 375°F for 25-30 minutes (5-10 minutes longer than fresh). For make-ahead convenience, you can also bake it completely, cool, and refrigerate for 3-4 days. Reheat covered with foil at 350°F for 10-15 minutes.
What's the best way to make this vegetarian?
Swap the bacon bits for 2 cups crispy chickpeas (tossed in olive oil and baked until crunchy) or 1 cup vegan bacon bits. Use vegan cheddar (like Violife) and vegan butter for the sauce. For extra protein, stir in 1 cup cooked lentils with the pasta. Just be mindful of cross-contamination if using shared equipment.
Why did my mac and cheese turn out watery?
Watery mac and cheese usually means one of three things: overcooked pasta (starches break down), too much liquid in the sauce, or not enough baking time. Always cook pasta al dente (11-12 minutes) and drain well. For the sauce, simmer until thick enough to coat the back of a spoon. Bake until bubbly—don't skip the broiling step!