Snacks
This Arby's Loaded Mac and Cheese recipe delivers the same crispy-topped, cheese pull-apart magic you know and love—just made at home. The secret lies in a perfectly balanced cheese sauce, smoky bacon bits, and a golden breadcrumb crust that holds together like the original.
I've recreated this comfort food classic after years of perfecting the technique, ensuring every bite delivers that signature Arby's flavor.
The key to achieving that restaurant-quality texture starts with a rich, velvety cheese sauce made from sharp cheddar, Gruyère, and a touch of cream cheese for extra creaminess. The sauce is baked until bubbly, then topped with a crispy breadcrumb mixture that creates that coveted pull-apart effect.
Smoky bacon bits add the signature Arby's touch, while extra cheese on top ensures maximum melty goodness.
What you'll end up with is a cheesy, crispy masterpiece that's perfect for game day, potlucks, or a cozy family dinner. The crust stays crispy while the cheese inside remains gooey and pull-apart, just like the original.
This recipe is designed to be foolproof, so even if you're not an experienced baker, you'll achieve professional results every time.
For an extra crispy top, broil for just 1-2 minutes at the end—watch closely to avoid burning. Serve immediately with a side of pickles or a cold beverage for the full Arby's experience. Let's get cooking!
Ingredients for arby's loaded mac and cheese
Sixteen ingredients for that signature Arby's crispy-topped, smoky, cheesy perfection at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Uncooked, medium or small shape |
| Sharp White Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, for depth of flavor |
| Cream Cheese 🧈 | 8 oz | Full-fat, softened at room temp |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For smooth sauce texture |
| Milk 🥛 | 1 ½ cups | Whole milk preferred |
| Mustard Powder 🌶️ | ½ tsp | For subtle tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For crispy crust |
| Smoked Bacon Bits 🥓 | ½ cup | Store-bought or homemade |
| Extra Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for topping |
The cheeses are non-negotiable for that authentic Arby's flavor. Sharp white cheddar gives the tang, while Gruyère adds depth—both should be freshly shredded from blocks. I grab mine from the deli counter at Kroger or Whole Foods because pre-shredded gets clumpy. For the cream cheese, Philadelphia is my go-to—it melts perfectly without separating. The bacon bits? Store-bought from the deli section works fine, but if you're feeling ambitious, crisp up regular bacon and chop it yourself for extra smokiness.
No Gruyère? Add an extra half-cup of sharp cheddar plus a splash of white wine to mimic the flavor. Running low on heavy cream? Half-and-half works in a pinch, though it won't be quite as rich. The panko is key for that crispy crust—don't substitute regular breadcrumbs, they won't hold up. If you're missing mustard powder, dijon mustard at half the amount gives a similar tang. And for the love of mac and cheese, measure that salt carefully—you can always add more, but you can't take it out.
This dish is all about timing. Cook the pasta one minute less than package instructions—it'll finish baking in the oven. The sauce can be prepped ahead and refrigerated for up to 2 days, but let it sit at room temp 30 minutes before baking for best results. The baked mac stays crispy for about 20 minutes after coming out of the oven, so serve it immediately. Leftovers? Microwave with a splash of milk to revive the texture—it won't be as crispy, but it's still delicious.
Why You'll Love This Recipe
- Here’s what sold me: the contrast. The outside gets that golden, slightly crispy edge from the oven, while the inside stays unbelievably creamy thanks to the heavy whipping cream and cream cheese. It’s the kind of texture that makes you close your eyes and sigh.
- One-Pot Magic: I swear by this method—just toss everything in one pot, stir, and let the cheeses melt into that perfect creamy blanket. No messy saucepans or extra bowls to wash, and the elbow macaroni soaks up all that Gruyère and sharp cheddar goodness like a dream.
- Creamy Crispy Perfection: Here’s what sold me: the contrast. The outside gets that golden, slightly crispy edge from the oven, while the inside stays unbelievably creamy thanks to the heavy whipping cream and cream cheese. It’s the kind of texture that makes you close your eyes and sigh.
- Game Day Ready: Between us, this is my go-to for movie nights or tailgates. It’s hearty enough to feed a crowd but still easy to double (or triple) in the same pot. Plus, the Gruyère gives it that fancy-restaurant vibe without the fuss—great for when you want to impress but don’t want to slave over it.
Step-by-step instructions for Arby's loaded mac and cheese
Here's how to recreate that iconic crispy-topped, bacon-loaded mac and cheese 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 for al dente—you want it to finish cooking in the oven. Drain the pasta and set it aside, reserving 1 cup of the pasta water.
This starchy water is your secret weapon for creating a silky, rich sauce later. Don't rinse the pasta—those surface starches help the cheese cling beautifully. I like to give the pasta a quick toss with a splash of the reserved water right after draining to prevent clumping.
Make the Ultra-Creamy Cheese Sauce
In a large, heavy-bottomed pot, melt 0.5 cup unsalted butter over medium heat. Once melted, whisk in 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste. This is your roux foundation.
Gradually whisk in 1.5 cups milk and 1 cup heavy whipping cream until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Add 8 ounces cream cheese, 3 cups sharp white cheddar cheese, 1 cup Gruyère cheese, 0.5 teaspoon mustard powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper.
Stir constantly until everything melts completely and the sauce thickens to a creamy consistency. If it gets too thick, add reserved pasta water 1 tablespoon at a time until you reach your desired texture. This sauce should be luxurious and coat the back of a spoon.
Combine Pasta and Cheese Sauce
Add the cooked elbow macaroni to the cheese sauce and stir gently to coat each strand completely. The pasta should absorb the sauce evenly without turning mushy. If the mixture seems dry, add more reserved pasta water 1 tablespoon at a time until it reaches a creamy, pull-apart consistency.
I like to taste the sauce at this point to adjust seasoning. Sometimes the cheeses need a little more salt, or the mustard powder might need a touch more for that signature tang. Transfer the macaroni mixture to a greased 9x13-inch baking dish and spread it out evenly.
Create the Crispy Bacon Crust
In a small bowl, combine 1.5 cups panko breadcrumbs and 0.5 cup smoked bacon bits. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to help it adhere. Then, sprinkle 0.5 cup extra sharp cheddar cheese evenly over the breadcrumb mixture.
This is where the magic happens—those panko breadcrumbs will create that coveted crispy top while the cheese adds extra richness. For an even crispier crust, I sometimes broil the dish for 1-2 minutes at the very end, but baking is perfectly fine too.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the macaroni casserole for 25-30 minutes until the top is golden brown and the edges are bubbling. The cheese should be melted throughout, and you should see that beautiful crispy crust on top.
For best results, I like to let the dish rest for 5-10 minutes after baking. This allows the cheese to set slightly and makes it easier to serve. The pull-apart texture should be just right—creamy inside with that perfect crispy crust on top.
Pro Tips For Making Arby'S Loaded Mac And Cheese
- MELT CHEESE LOW AND SLOW: After burning my first batch trying to rush the cheese sauce, I learned to keep the heat low once the cheeses start melting. Gruyère and sharp cheddar want patience—simmer on medium-low until fully smooth, or you’ll end up with grainy bits instead of that creamy Arby’s-style texture.
- GRATE CHEESE FINE: Skip the food processor if you’re in a hurry, but do grate the cheddar and Gruyère yourself—no pre-shredded stuff, please. The tiny, even pieces melt faster and give that signature Arby’s consistency. (Yes, it’s a pain, but your sauce will thank you.)
- COOK PASTA AL DENTE: The pasta in Arby’s mac and cheese isn’t mushy—it’s al dente. Pull the elbows out when they’re still slightly firm (about 1 minute before package time), then finish cooking in the cheese sauce. Overcooked pasta turns to glue, and nobody wants that.
- STIR IN CREAM CHEESE LAST: I used to add cream cheese early, and it’d clump like a stubborn lump. Instead, melt it into the sauce after the cheddar and Gruyère have fully dissolved, then whisk it in until silky. The sauce stays smooth, and the flavor balances perfectly.
Best sauces and condiments for arby's loaded mac and cheese
Cheese Sauce Upgrades
The secret to that signature Arby's flavor lies in the cheese blend. For extra depth, add 1 tablespoon Worcestershire sauce to the cheese sauce—it mimics the umami richness of the original.
I also recommend a pinch of paprika for subtle smokiness. If you're feeling adventurous, swap 1/4 cup Gruyère for Parmesan for a sharper bite. 🧀
Bacon Variations
While smoked bacon bits work perfectly, you can elevate this dish with crispy bacon. Cook 6 slices of thick-cut bacon until crispy, then chop finely for a meatier texture. For a spicier kick, add 1/4 teaspoon cayenne pepper to the bacon bits before topping. 🥓
Extra Crispy Top
For that iconic crispy crust, mix 1/4 cup melted butter into the panko before topping. This creates a golden, shatteringly crisp layer. For even more crunch, sprinkle 1/4 cup crushed potato chips (like Lays Classic) under the panko layer. Broil for 1-2 minutes at the end for maximum crispiness!
Dairy-Free Twist
Make this dish vegan by replacing dairy cheeses with dairy-free sharp cheddar (like Violife) and cashew cream for the sauce base. Use olive oil instead of butter, and ensure your panko is dairy-free. The texture stays crispy, but the flavor will differ slightly. 🌱
Spicy Kick
Add heat with 1/2 teaspoon smoked paprika or 1/4 teaspoon chipotle powder to the cheese sauce. For a smoky-spicy topping, mix 1/4 cup crushed Doritos with the panko. This adds a tangy, spicy crunch that pairs perfectly with the creamy mac. 🌶️
Protein Add-Ins
Boost this dish with 1/2 cup cooked ground beef or 1 cup shredded rotisserie chicken mixed into the cheese sauce. For a veggie option, stir in 1 cup steamed broccoli florets after baking. These additions make it a complete meal! 🍗
Nutrition facts
Frequently asked questions
Can I make this recipe without Gruyère?
If you don't have Gruyère, replace it with an extra ½ cup sharp cheddar plus 1 tablespoon white wine or 1 teaspoon lemon juice for depth. The wine adds a subtle tang that mimics Gruyère's nutty flavor. For extra richness, add ¼ cup cream cheese to the sauce.
How do I get the perfect crispy top like Arby's?
Mix ¼ cup melted butter into the panko before topping for maximum crispiness. Press it gently into the cheese, then broil for 1-2 minutes at the end (watch closely!). For extra crunch, sprinkle ¼ cup crushed potato chips under the panko layer. The key is high heat and a dry, buttery panko mix.
Can I make this ahead of time?
Yes! Assemble the dish (without baking) up to 2 days ahead and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking. For the best texture, serve immediately after baking—the crust will lose crispiness if left too long. Leftovers? Reheat with a splash of milk to revive creaminess.
Why did my mac and cheese turn out too dry?
This usually happens if the pasta absorbs too much sauce or the oven temperature is too high. Always cook pasta 1 minute less than package instructions, and use reserved pasta water to adjust consistency. For baking, 375°F is ideal—too hot can dry it out. If it's still dry, add a splash of milk or cream when serving.
What's the best way to serve this?
Serve immediately with a side of dill pickle spears or a cold root beer float for the full Arby's experience! For extra flair, garnish with chopped green onions or a sprinkle of smoked paprika. It's also perfect for game day—just slice into squares for easy sharing.