Sauces & Condiments
Arby's white cheddar mac and cheese delivers that signature triple-layered, pull-apart magic you crave—creamy, cheesy, and perfectly rich without being heavy. The secret lies in slow-cooked pasta, a velvety cheese sauce made with sharp white cheddar, and a crispy breadcrumb topping that adds texture. I’ve recreated this restaurant favorite at home, ensuring every bite has that same nostalgic, comforting pull.
The key to restaurant-quality results is patience—cooking the pasta until tender but still holding its shape, then layering it with a sauce so thick it clings to each noodle. Sharp white cheddar melts into a smooth, tangy base, while a touch of butter and milk creates that signature creamy texture.
This isn’t just mac and cheese; it’s a layered, cheesy masterpiece that’s impossible to resist.
Once assembled, the dish bakes until the top turns golden and crispy, while the cheese pulls apart in gooey strands. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of creamy, cheesy, and slightly crispy.
It’s the kind of dish that feels like a hug in food form—comforting, indulgent, and worth every calorie.
Serve with garlic bread or a simple salad to round out the meal, just like at Arby’s. The leftovers reheat beautifully, making this the ultimate crowd-pleaser for game days, family dinners, or whenever you need a taste of nostalgia. Let’s get cooking!
Ingredients for arby's white cheddar mac and cheese
Six ingredients for the creamy sauce, five for the layers—just like Arby's.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium or short elbow |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into pieces |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Extra-Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for extra cheesiness |
| Olive Oil 🫒 | 1 tbsp | For greasing baking dish |
The cheese is everything here. Sharp white cheddar is non-negotiable—it’s got that tangy bite Arby’s nails. Grab a block from the deli counter (pre-shredded gets clumpy) and shred it yourself. Trader Joe’s and Whole Foods have great options, but any grocery store’s deli section works. For the extra-sharp layer, Kraft 2% Milk Sharp Cheddar is my go-to—it’s bold enough to cut through the creaminess. The butter should be cold when you add it to the sauce; it creates those little pockets of richness that make the sauce velvety. If you’re in a pinch, European-style butter (like Plugrá) melts even better than regular butter.
No sharp white chedddar? Colby Jack or Monterey Jack will work in a pinch, though it won’t be as tangy. Running low on milk? Half-and-half or heavy cream adds extra richness, but stick to whole milk for that classic Arby’s texture. The garlic powder can be swapped for 1/2 tsp minced fresh garlic if you’ve got it—just sauté it first to deepen the flavor. For the breadcrumbs, panko is a must; it stays crispy while regular breadcrumbs turn soggy. No panko? Toast regular breadcrumbs in a dry pan for 2-3 minutes until golden. And if you’re feeling fancy, mix in 1 tbsp grated Parmesan with the panko for extra depth.
This dish is all about layers, so assemble it in a 9x13-inch baking dish—it’s the perfect size for that pull-apart texture. The macaroni should be al dente when you pull it from the pot; it’ll finish cooking in the oven. Once baked, let it rest for 5 minutes before serving—this lets the cheese set just enough to hold its shape when you pull it apart. Leftovers? Reheat covered at 350°F for 15 minutes—the cheese might look dry, but add a splash of milk and let it sit for a minute, then stir. It’ll come back to life. And if you’re making this ahead? Assemble the dish, cover, and refrigerate for up to 24 hours before baking—just add 10 minutes to the baking time.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this trick—just butter, flour, milk, and cheese in one pot. No extra bowls, no sticky mess, and honestly? It feels like cheating.
- Cheddar Overload: That sharp white cheddar melts into a velvety blanket around every noodle, with just enough bite to keep it interesting. (Yes, even my picky kids ask for seconds.)
- Leftover Hero: This stuff reheats like a dream—crispy edges soften just enough, and it’s still rich and satisfying. I make a double batch every time because I’ll be eating it for days.
- Budget Comfort: Five ingredients, all affordable, and it feeds four for under $10. Between us, this is my go-to when I need something hearty but don’t want to break the bank.
Step-by-step instructions for Arby's white cheddar mac and cheese
Here's how to recreate that legendary triple-layered, pull-apart magic at home.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook for 11-12 minutes until the pasta is al dente—it should have a slight bite when you taste it. Drain the pasta in a colander, then return it to the pot and set aside. I like to give it a quick shake to separate any clumps before moving to the next step.
Don't rinse the pasta—those starchy waters help create the creamy sauce. If you're worried about overcooking, err on the side of slightly underdone. The pasta will finish cooking in the oven, and al dente pasta holds up better to baking.
Prepare the Creamy White Cheddar Sauce
In a large skillet over medium heat, melt the 0.75 cup unsalted butter until it's fully liquid but not browned. Whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste and smells nutty. This is your roux—the foundation of the sauce.
Slowly pour in the 1.5 cups whole milk while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Remove from heat and stir in the 2 cups sharp white cheddar cheese, 1 tsp garlic powder, 0.5 tsp ground black pepper, and 1.5 tsp salt until fully melted and smooth. The sauce should be rich and velvety, with no graininess from the cheese.
Combine Pasta and Sauce in a Baking Dish
In a 9x13-inch baking dish, combine the cooked elbow macaroni and the white cheddar sauce. Stir gently but thoroughly until every strand of pasta is coated in the creamy sauce. The mixture should look thick and glossy—if it seems too dry, add 1-2 tablespoons of pasta water to loosen it.
Press the macaroni mixture evenly into the dish, creating a smooth, level surface. This helps the top layer bake evenly and gives you that perfect pull-apart texture. I like to use the back of a spoon to smooth out any lumps or uneven spots.
Create the Crispy Garlic Breadcrumb Topping
Preheat your oven to 375°F. In a small bowl, mix together the 0.75 cup panko breadcrumbs, 0.5 cup extra-sharp cheddar cheese, 2 minced garlic cloves, and an additional 0.5 tsp salt. The extra-sharp cheddar adds a tangy kick that cuts through the richness of the white cheddar sauce.
Spread the breadcrumb mixture evenly over the top of the macaroni, pressing down lightly with your fingers or the back of a spoon. This creates a crispy, golden crust that contrasts beautifully with the creamy layers below. For extra crispiness, I like to use a fork to make a crisscross pattern on top before baking.
Bake Until Golden and Bubbly
Bake the mac and cheese for 25-30 minutes until the top is golden brown and the edges are bubbling. The center should still be slightly jiggly—it'll continue cooking as it rests. If the top browns too quickly, tent the dish with aluminum foil for the last 5-10 minutes of baking.
When it's done, let the mac and cheese rest for 5 minutes before serving. This allows the layers to set slightly and makes it easier to create those perfect pull-apart sections. Serve immediately with a side of garlic bread or a simple green salad to balance the richness.
Pro Tips For Making Arby'S White Cheddar Mac And Cheese
- Boil Pasta in Salted Water: Use a full 6-quart pot with 4 quarts water, 2 tablespoons salt, and 1 tablespoon baking soda—yes, even for elbow macaroni. This keeps the pasta from turning mushy and gives it that Arby’s-style bite. I learned this the hard way when my first batch came out gummy.
- Grate Cheese Fresh: Skip the pre-shredded cheese—it’s coated with anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar, and mix in the flour first to avoid clumping. Trust me, the texture difference is noticeable.
- Cook Roux on Medium Heat: Melt the butter over medium heat, then whisk in the flour constantly for 2-3 minutes until it’s a light golden brown—not dark. If you rush it, the roux burns, and the sauce turns bitter. I’ve ruined batches by walking away.
- Add Milk Slowly: Pour the whole milk into the roux in a thin, steady stream while stirring vigorously. If you dump it all at once, you’ll get lumps that turn into gluey spots. A whisk helps, but a wooden spoon works too—just stay patient.
Health benefits of this recipe
Creamy Comfort
This dish delivers a satisfying dose of carbohydrates and protein—perfect for hearty appetites. A single serving (about 1.5 cups) provides roughly 50 grams of carbs from the elbow macaroni and 20 grams of protein from the cheese and milk.
The whole milk and butter add healthy fats that help keep you full longer, making it ideal for game days or cozy family dinners. The sharp white cheddar also contributes calcium and vitamin A, supporting bone health and immune function. 💪
Dairy Delights
The sharp white cheddar cheese is the star here, offering vitamin B12 and phosphorus—nutrients essential for energy metabolism and bone strength. The whole milk adds riboflavin (B2) and vitamin D, which support skin health and calcium absorption.
While this dish is rich in dairy, it’s a great way to get those nutrients if you’re not lactose-sensitive. For a lighter option, you could swap some of the whole milk for low-fat milk without sacrificing too much creaminess. 🧀
Balancing Act
While this mac and cheese is indulgent, it’s not overly heavy thanks to the panko topping, which adds a crispy contrast. The garlic powder and black pepper provide antioxidants, and the whole milk includes conjugated linoleic acid (CLA), a fatty acid linked to reduced inflammation.
To balance the richness, pair it with a side salad or steamed veggies—like roasted broccoli or a simple green salad—to add fiber and vitamins A and C. 🥗
Portion Control
This recipe serves 6, but portions can easily be adjusted. For a lighter serving, reduce the cheese by ¼ cup or use half-and-half instead of whole milk. The panko topping can also be halved if you’re watching calories.
Remember, the secret to restaurant-style satisfaction is the texture contrast—creamy layers with a crispy top—so don’t skip the breadcrumb step! The al dente pasta ensures it holds up well, even when reheated. 🍽️
Meal Prep Perks
Leftovers reheat beautifully, making this a great make-ahead meal. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. When reheating, cover with foil and warm in the oven at 350°F for 15 minutes—this prevents drying out.
The cheese sauce thickens slightly when chilled, so adding a splash of milk or pasta water when reheating restores its creamy texture. Perfect for busy weeks! ⏰
Customizable Comfort
While this recipe is rich, you can tweak it for dietary needs. For a lower-fat version, use low-fat milk and reduced-fat cheese, though the flavor will be slightly milder. If you’re gluten-free, swap the elbow macaroni for gluten-free pasta and the panko for gluten-free breadcrumbs.
The sharp white cheddar can also be replaced with nutritional yeast for a dairy-free option, though the tangy flavor will differ. 🌱
Nutrition facts
Frequently asked questions
Why does Arby's white cheddar mac and cheese have that signature pull-apart texture?
The magic comes from three key layers: the al dente pasta base, the ultra-creamy cheese sauce, and the crispy panko topping. The sauce is thickened with a roux (butter + flour) and slow-cooked to create a velvety consistency that clings to each noodle. When baked, the cheese melts into gooey strands while the panko stays crispy—this contrast makes every bite satisfying.
Can I make this mac and cheese ahead of time?
Assemble the dish (including the breadcrumb topping) in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 10 extra minutes to the baking time. For freezing, bake first, then cool completely, wrap in airtight containers, and freeze for up to 3 months. Reheat covered at 350°F for 15 minutes—add a splash of milk if it looks dry.
What's the secret to getting the cheese sauce perfectly smooth?
Use sharp white cheddar cheese (block, not pre-shredded) and melt it low and slow over gentle heat. Add the cheese gradually while stirring constantly to prevent clumping. If lumps form, strain the sauce through a fine-mesh sieve. The key is patience—rushing makes the sauce grainy. Also, make sure your butter is fully melted but not browned before adding flour.
Can I make this recipe without dairy?
For a dairy-free version, swap the white cheddar for nutritional yeast (for cheesy flavor) and use unsweetened almond milk + olive oil instead of butter and whole milk. The texture will be lighter, but you can still achieve that pull-apart effect. For the panko topping, use gluten-free breadcrumbs if needed. Note: The flavor won't be identical, but it's a great alternative for dietary restrictions.
How do I keep the breadcrumb topping from getting soggy?
Press the breadcrumb mixture firmly onto the top layer and bake at 375°F until golden brown. For extra crispiness, broil for 1-2 minutes at the end (watch closely!). Also, make sure your panko is fresh—old breadcrumbs absorb moisture more easily. If you're worried, sprinkle an extra 1/4 cup panko on top right before baking to create a protective barrier.