Arby's Mac and Cheese Copycat Recipe: Crispy Tortilla Top With Gooey Pull-Apart Cheese

This Arby's mac and cheese copycat recipe delivers that iconic crispy tortilla top and melt-in-your-mouth cheesy goodness you know and love. The secret lies in layering elbow macaroni with a creamy cheese sauce, then crowning it with a perfectly crisp tortilla shell. I've perfected this version after countless test batches—it's the closest you'll get to the restaurant experience at home.

The magic happens in the baking process, where the tortilla transforms into a golden, crunchy shell while the cheese sauce stays gloriously gooey underneath. We're talking crispy on top, tender pasta, and that signature pull-apart texture that makes every bite satisfying.

This isn't your average mac and cheese—it's the copycat version that'll have you reaching for seconds.

What sets this recipe apart is the balance of textures: the crispy tortilla topping contrasts beautifully with the creamy cheese sauce beneath. The elbow macaroni cooks perfectly while absorbing the rich, cheesy goodness, creating that signature Arby's experience.

Ready in about 45 minutes, this dish is perfect for game day, potlucks, or whenever you're craving comfort food.

For an extra boost, you can add bacon bits or green onions before baking—just don't skip the crispy tortilla top. This recipe is designed to be foolproof, with clear instructions that ensure you achieve that perfect balance of crispy, cheesy, and gooey every time.

Let's get started on making this copycat classic!

Ingredients for arby's mac and cheese copycat

Here's what you'll need to recreate that iconic crispy tortilla-topped Arby's mac and cheese at home.

The cheeses are where the magic happens—sharp cheddar for that signature tang, medium cheddar for balance, and Colby Jack for creaminess. Grab the pre-shredded kind from Kroger or Walmart—it's convenient and works perfectly here. For the tortillas, Mission brand is my go-to because they crisp up beautifully. If you can't find flour tortillas, corn tortillas work too, though the texture will be slightly different. The elbow macaroni should be medium or extra-large—smaller shapes can get mushy during baking. Pre-shredded cheese is fine here, but if you're feeling fancy, freshly grated will give you that extra restaurant-quality texture.

No sharp cheddar? Extra-sharp cheddar at half the amount works in a pinch. Want to skip the Colby Jack? Monterey Jack is a solid swap. The bacon bits are optional but add that signature Arby's flavor—Trader Joe's has great pre-cooked bits that save time. For the cheese sauce, if you don't have whole milk, 2% milk works fine. The key to the crispy top is using flour tortillas—corn tortillas won't crisp up the same way. If you're short on time, you can use pre-made cheese sauce, but making it from scratch gives you that authentic Arby's texture. The garlic and onion powders are non-negotiable—they're what makes this taste like the real deal.

This dish reheats beautifully—just pop it in the oven at 350°F for 10-15 minutes until the top is crispy again. The leftovers keep well in the fridge for 4-5 days, though I find it's best eaten fresh. For meal prep, assemble the dish in a baking dish, cover with foil, and refrigerate—bake straight from the fridge for even crispiness. The tortillas crisp up best when they're fresh, so try not to make this more than a day ahead. If you're making it for a crowd, double the tortillas—everyone will want seconds.

Step-by-step instructions for Arby's mac and cheese copycat recipe

Here's how to nail that iconic crispy tortilla top and gooey cheese pull-apart texture at home.

Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. I use medium or extra-large size for that classic Arby's texture. Cook until 1 minute before the package directions specify for al dente—this ensures it finishes cooking in the oven without turning mushy.

While cooking, stir occasionally to prevent sticking. When you taste a piece and it still has a slight bite in the center, it's ready. Drain immediately and return the pasta to the pot. This keeps it warm and ready for the next step without drying out.

In a separate saucepan, melt the 0.5 cup butter over medium heat. Once melted, whisk in the 0.5 cup all-purpose flour to create a roux. Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste and adds richness.

Gradually whisk in the 2 cups whole milk, about ½ cup at a time, ensuring each addition is fully incorporated before adding more. Bring the mixture to a gentle simmer and cook for 3-5 minutes until slightly thickened. Remove from heat and stir in the 2 cups sharp cheddar cheese, 1 cup medium cheddar cheese, and 1 cup Colby Jack cheese until completely melted and smooth. Season with 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.5 tsp onion powder. If using, fold in the 0.5 cup bacon bits at this stage.

Pour the hot cheese sauce over the cooked elbow macaroni in the pot. Stir gently but thoroughly to coat every noodle in that creamy, cheesy goodness. The sauce should cling to the pasta beautifully—if it looks too thick, add a splash of warm milk to loosen it slightly.

Transfer the pasta mixture to a 9x13-inch baking dish, spreading it evenly into a single layer. This even distribution ensures the tortillas crisp up perfectly on top. Press down gently with a spatula to compact the macaroni—this creates that signature pull-apart texture.

Cut each of the 6 whole flour tortillas into 8 equal triangles, creating a total of 48 pieces. Arrange them evenly over the macaroni, slightly overlapping at the edges. This overlapping creates more surface area for crispiness while maintaining that signature tortilla texture.

Bake at 375°F for 20-25 minutes, until the tortilla pieces are deep golden brown and crispy. The cheese underneath should be bubbling and starting to pull apart slightly. If the tortillas aren't browning enough, broil for 1-2 minutes at the end, watching closely to avoid burning.

Remove from the oven and let the mac and cheese rest for 5-10 minutes before serving. This resting time allows the cheese to fully set and develop that perfect pull-apart texture—no more gooey cheese running everywhere when you cut into it.

Serve immediately with a side of pickles or a simple green salad to cut through the richness. The crispy tortilla pieces should contrast beautifully with the creamy, cheesy macaroni beneath, delivering that exact Arby's experience at home.

Make-ahead tips for this dish

Prep Ahead Strategy

Assemble the entire dish in a 9x13-inch baking dish up to 24 hours ahead—just refrigerate uncovered. The uncovered surface prevents soggy tortillas. When ready to bake, add the tortilla pieces fresh from the fridge for that perfect crisp.

This method ensures your tortillas crisp up beautifully without losing texture. 🧀

Freezer-Friendly Method

For longer storage, assemble the macaroni and cheese sauce in the baking dish, then cover tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge, top with fresh tortilla pieces, and bake as directed.

The tortillas crisp up perfectly while the cheese stays gooey underneath. ❄️

Bacon Bit Boost

Add the ½ cup bacon bits directly to the baking dish before topping with tortillas. This step ensures the bacon stays crispy and distributed evenly throughout.

For extra flavor, sprinkle a pinch of smoked paprika over the top before baking. It adds a subtle depth that mimics the restaurant version. 🥓

Reheating Perfection

To revive leftovers, cover the dish with foil and bake at 350°F for 10-15 minutes until the tortillas are crispy again. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each, until warm.

The microwave method works best for quick servings but won’t recreate the crispy top. 🔥

Double Batch Hack

Make this recipe in a 9x13-inch and 8x8-inch baking dish simultaneously for a crowd. Use the same baking time and temperature, but reduce the tortilla pieces by 25% to avoid overcrowding. This ensures every serving gets that signature crispy top. Perfect for game day or potlucks! 🏈

Tortilla Prep Shortcut

Cut all 6 tortillas into triangles and store them in a ziplock bag in the fridge for up to 3 days. This saves time on baking day and keeps them ready to crisp up perfectly. Just arrange them over the macaroni right before baking for that fresh-out-of-the-oven texture. ✂️

Frequently asked questions