Snacks
Recreating Arby's loaded mac and cheese recipe delivers that same crispy breadcrumb crown and smoky cheddar perfection you crave. The secret lies in layering rich, creamy cheese sauce with perfectly baked macaroni, then crowning it with golden, buttery breadcrumbs that stay crispy until the very last bite.
I've tested countless variations to nail the texture—tender pasta, velvety sauce, and that addictive crunchy topping—just like the restaurant version but with a home-cooked touch. This recipe starts with a foolproof cheese sauce using sharp cheddar and a touch of cream, baked until bubbly and golden.
The macaroni absorbs the sauce perfectly, creating that signature creamy texture without turning mushy. What sets this apart is the breadcrumb topping—lightly toasted until crispy, then melted into a golden crown that seals in all the cheesy goodness. Every layer works together to deliver that restaurant-quality comfort food experience.
The result is a dish that's rich, cheesy, and completely satisfying—each bite combines tender pasta, smoky cheddar, and that irresistible crunch from the breadcrumb topping. The sauce stays creamy even after baking, and the breadcrumbs maintain their crisp texture until you dig in.
This is the kind of mac and cheese that disappears faster than you can say "loaded." Perfect for sharing with a crowd or enjoying as your ultimate comfort meal, this recipe brings Arby's signature flavor to your kitchen.
The method is straightforward, but the results are restaurant-quality—creamy, cheesy, and topped with that perfect crispy crown. Let's get started!
Ingredients for arby's loaded mac and cheese
Sixteen ingredients for that iconic crispy crown and smoky cheddar perfection—just like Arby's!
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or small shape preferred |
| Shredded Sharp Cheddar Cheese 🧀 | 3 cups | Aged 6+ months for best flavor |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richest texture |
| Whole Milk 🥛 | ½ cup | 2% or whole preferred |
| Unsalted Butter 🧈 | ½ cup | Cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | For smooth sauce consistency |
| Garlic Cloves 🧄 | 3 cloves | Minced for subtle depth |
| Onion Powder 🧅 | 1 tsp | For smoky flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Lightly toasted for extra crunch |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy breadcrumb crown |
| Smoked Gouda Cheese 🧀 | ½ cup | Shredded, for smoky depth |
| Dried Mustard 🌶️ | ½ tsp | For subtle tang |
The cheddar is non-negotiable—aged 6+ months for that sharp, smoky flavor. Kraft Natural or Cabot are my go-tos, but any sharp cheddar works. For the breadcrumbs, Panko is a must—it stays crispy longer than regular breadcrumbs. Toast them lightly in a dry pan first (just until golden), then mix with olive oil for that perfect crunch. The smoked gouda adds depth, so don't skip it—Trader Joe's has a great pre-shredded option if you're short on time. Freshly cracked black pepper makes all the difference, so grind it right before mixing into the sauce.
No sharp cheddar? Pepper jack or smoked cheddar will work in a pinch, but the flavor won't be identical. Running out of panko? Toasted breadcrumbs from a baguette (pulse in a food processor) get you close. The sauce needs that flour slurry to thicken properly—don't skip it! For a tangier kick, add a splash of lemon juice (1 tsp) to the sauce. The garlic can be minced or pressed—whatever you've got. And if you're feeling fancy, add a pinch of paprika to the breadcrumb mix for extra color (and flavor!).
This reheats beautifully—just cover with foil and pop in the oven at 350°F for 10-15 minutes. The breadcrumb crown stays crispy if you broil it for 1-2 minutes at the end. Store leftovers in an airtight container for up to 4 days, but honestly, it won't last that long. Freeze portions for 3 months—just bake straight from frozen, covered, for 30 minutes. Pro tip: Make a double batch. This disappears faster than you can say "loaded."
Why You'll Love This Recipe
- No-Fuss Stovetop: I swear by this method—just boil the elbows, melt the butter, and stir in the cheddar until it’s that perfect stretchy-smooth sauce. No baking required, no waiting for the oven to heat. Honestly, the heavy cream and milk blend so fast, you’ll have seconds before the first bowl’s even empty.
- Cheddar Overload: That sharp cheddar? It’s the star. The moment it melts into the creamy sauce, you get this rich, tangy punch that makes me want to close my eyes and savor it. And since it’s shredded, every bite is packed with that melty, gooey goodness—no blandness here.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Toss it into a thermos for work lunches, or pack it in containers for kids’ school lunches—it reheats like a dream. My daughter picks out the crispy bits first, but she’s back for more before the day’s out.
- Budget Win: Five ingredients, one pot, zero waste. The heavy cream and butter feel indulgent, but they go a long way, and that sharp chedddar? A block lasts forever. I’ve made this for under $8 and fed four people—leftovers? Always. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's loaded mac and cheese
Here's how to recreate that iconic crispy crown and smoky cheddar perfection at home.
Cook the Elbow Macaroni to Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Cook until 1 minute before the package instructions for al dente - you want it slightly firm. Drain thoroughly in a colander, shaking to remove excess water. I always reserve 1 cup of the pasta water before draining - this starchy liquid is our secret weapon for ultra-creamy sauce.
Real talk: Undercooked pasta absorbs too much sauce later, while overcooked pasta gets mushy. Test by biting a piece - it should have a slight bite. The pasta water is non-negotiable - it contains the starch that will create that signature creamy texture.
Build the Smoky Cheddar Sauce
In a large pot, melt 0.5 cup unsalted butter over medium heat. Add 3 cloves minced garlic and 1 tsp onion powder, cooking for 1 minute until fragrant. Whisk in 0.25 cup all-purpose flour and cook for 2 minutes to remove the raw flour taste.
Slowly pour in 1.5 cups heavy cream and 0.5 cup whole milk, whisking constantly to prevent lumps. Stir in 3 cups shredded sharp cheddar cheese, 0.5 cup smoked gouda cheese, 0.5 tsp dried mustard, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Cook until the mixture thickens to a pudding-like consistency - about 5-7 minutes. If it gets too thick, add reserved pasta water 1 tablespoon at a time until smooth.
Combine Pasta and Sauce
Add the drained elbow macaroni to the cheese sauce and stir gently to coat each noodle completely. The mixture should look glossy and well-combined. Transfer everything to a 9x13-inch baking dish and spread evenly. Here's the thing - don't pack it down. We want that signature Arby's texture where each bite has distinct noodles and cheese.
Smooth the top with a spatula, creating an even surface for our crispy crown. This is where the magic happens - the contrast between creamy interior and crispy exterior makes this dish unforgettable.
Create the Crispy Breadcrumb Crown
In a small bowl, mix 1.5 cups panko breadcrumbs with 2 tbsp extra-virgin olive oil and 0.5 tsp kosher salt. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently so it sticks. Here's my pro tip - I use the back of a spoon to create a crisscross pattern. This creates more surface area for crispiness.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The crown should be crispy enough to crack when you press it gently. If it's not brown enough after 20 minutes, broil for 1-2 minutes at the end, watching closely to avoid burning.
Rest and Serve
Remove from the oven and let rest for 5 minutes before serving. This resting period is crucial - it allows the cheese to set slightly and makes the first bite even more satisfying. The crispy crown will maintain its crunch while the creamy cheese sauce stays perfectly warm.
Slice into squares and serve immediately. Each bite should deliver that perfect combination of creamy, cheesy goodness with a satisfying crunch from the breadcrumb crown. Trust me, this is the mac and cheese you'll want to make again and again!
Pro Tips For Making Arby'S Loaded Mac And Cheese
- Boil Pasta Until Al Dente: I learned this the hard way—overcooking elbow macaroni turns it mushy, and no amount of cheese can fix that. Pull it out when it’s still slightly firm (about 1 minute less than package instructions) so it absorbs the creamy sauce without falling apart.
- Melt Cheese Slowly: Dump all that shredded cheddar in at once and you’ll end up with a greasy mess. Instead, add it in stages—start with half while the sauce simmers, then stir in the rest off the heat. This keeps the texture creamy, not oily.
- Salt the Water Generously: Yes, even if you’re using unsalted butter later. Pasta cooked in bland water tastes flat no matter how much cheese you add. A well-salted boil (like the sea) guarantees flavor from the start.
- Use a Splatter Screen: The moment you add cold milk to hot butter, it’s going to bubble like crazy. Skip the splatter screen and you’ll have cheese sauce on your stove, ceiling, and possibly your cat. Trust me—it’s not worth the cleanup.
Regional styles of this dish
Southern Comfort Style
In the South, mac and cheese often gets a smoky, spicy twist that pairs perfectly with the creamy texture. Add 1 tbsp smoked paprika and ½ tsp cayenne pepper to the cheese sauce for a subtle kick.
Top with crumbled bacon and green onions before baking—this Southern variation feels like a hug in bowl form. Serve with a side of collard greens for a full comfort meal. 🌶️
Midwest Crispy Crown
The Midwest loves its mac and cheese with a golden, buttery crust that stays crispy until the last bite. For this style, mix 2 tbsp melted butter into the breadcrumb topping before sprinkling it over the cheese.
Bake at 375°F for 25 minutes until the crown is deep golden brown. Add a pinch of garlic powder to the breadcrumbs for extra flavor. This version is all about that satisfying crunch. 🥓
New England Baked Potato Twist
For a heartier take, mix in ½ cup mashed potatoes into the cheese sauce before baking. Top with extra sharp cheddar and crushed potato chips for a crispy, cheesy mashup.
Bake at 350°F for 30 minutes until bubbly and golden. This New England style is perfect for game day or a cozy dinner. 🧀
Texas BBQ Loaded Style
Give your mac and cheese a Texan upgrade by mixing ½ cup BBQ sauce into the cheese sauce and topping with pulled pork or beef brisket. Add chopped jalapeños and pickled red onions for a smoky, tangy kick.
Bake as usual, then broil for 2 minutes to crisp the topping. This version is like a cheesy, saucy BBQ sandwich in bowl form. 🌯
California Avocado Cream
For a lighter, fresher take, stir ½ avocado into the cheese sauce for creaminess and top with crumbled feta and toasted pine nuts. Add a sprinkle of red pepper flakes for heat.
Bake at 350°F for 20 minutes until bubbly. This California-inspired version is perfect for a lighter lunch or brunch. 🥑
Kid-Friendly Fun Version
Make it fun for kids by mixing in diced ham or hot dogs into the cheese sauce. Top with extra breadcrumbs and butter-flavored popcorn for a playful twist.
Bake as usual, then cut into fun shapes with cookie cutters. This version is a hit with little ones and makes cleanup easier too. 🧸
Nutrition facts
Frequently asked questions
Can I make this recipe without baking it?
The baking step is essential for that signature crispy breadcrumb crown and creamy texture. If you must skip baking, try this: Mix the cooked pasta with the cheese sauce, press into a dish, then top with breadcrumbs mixed with olive oil. Chill for 1 hour to set, then broil for 3-4 minutes just to crisp the top. The texture won't be identical, but it'll be cheesy and crunchy!
How do I prevent the breadcrumb topping from getting soggy?
Three key tricks:
- Toast the panko first in a dry pan until golden,
- Mix in olive oil (not melted butter) for crispiness, and
- Press it firmly onto the cheese. For extra insurance, bake at 375°F for 20 minutes before broiling for 1-2 minutes to seal the moisture. The crown should crack when pressed!
What's the secret to getting the sauce extra creamy?
Reserve 1 cup pasta water before draining, and use it sparingly (1 tbsp at a time) to adjust thickness. Also, whisk constantly while melting the butter and adding liquids to prevent lumps. For extra richness, stir in 2 tbsp cream cheese at the end. The sauce should coat the back of a spoon but still be pourable.
Can I make this ahead of time?
Yes! Assemble the dish (without breadcrumbs), cover tightly, and refrigerate for up to 24 hours. When ready to serve, top with breadcrumbs and bake at 375°F for 25-30 minutes until bubbly. For freezing, bake first, then cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered at 350°F for 15-20 minutes.
Why did my mac and cheese turn out greasy?
Greasy texture usually means too much butter or not enough starch. Use the reserved pasta water to adjust consistency, and measure butter precisely (0.5 cup). Also, don't overmix the sauce—just stir until melted. For extra insurance, whisk in 1 tbsp cornstarch with the flour to help absorb excess fat.