Sauces & Condiments
Arby's white cheddar mac and cheese delivers that iconic triple-cheese crunch and smoky lager depth you crave. 🔥 The secret lies in the perfect balance of sharp cheddar, American cheese, and a touch of smoked gouda—plus a breadcrumb topping that gets gloriously crispy.
I've recreated this restaurant favorite in my kitchen, ensuring every bite delivers that creamy, cheesy goodness with a satisfying crunch. What sets this recipe apart is the slow-cooked roux base that creates a velvety sauce without lumps, plus the smoky lager that adds depth you won't find in basic recipes.
The elbow macaroni cooks just right—tender but still with a bite—while the cheese blend melts into a rich, smooth consistency. This isn't your grandmother's mac and cheese; it's the version that'll have you reaching for seconds.
The breadcrumb topping is the star—golden and crispy on the outside, soft underneath, with that perfect crunch in every bite. The smoky flavor from the lager pairs beautifully with the sharp cheddar, creating a taste experience that's dangerously addictive.
Once you try this version, you'll never settle for anything less than restaurant-quality at home. Ready in about 45 minutes, this recipe is perfect for feeding a crowd or meal prepping for the week. The leftovers reheat beautifully, keeping that creamy texture and crispy topping intact. Let's get cooking!
Ingredients for arby's white cheddar mac and cheese
Six servings of cheesy perfection with that iconic Arby's crunch and smoky depth you love!
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Unsalted Butter 🧈 | ¾ cup | Full-fat for richness |
| All-Purpose Flour 🌾 | ½ cup | For creamy roux base |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 8 oz | Shredded or sliced thin |
| Smoked Gouda Cheese 🧀 | ½ cup | Shredded, adds smoky depth |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Smoked Lager Beer 🍺 | ½ cup | Like Michelob Ultra Smoked |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle flavor boost |
| Mustard Powder 🌶️ | ¼ tsp | Enhances cheesy flavor |
The cheese blend makes this stand out. Sharp white cheddar gives that signature tang, while American cheese adds creaminess—don't skip it! Smoked gouda brings that smoky depth that sets this apart from basic recipes. Grab block cheddar and shred it yourself—pre-shredded gets clumpy. For the American cheese, Kraft Singles work perfectly, but any sliced American will do. The smoked lager is key—Michelob Ultra Smoked is the original, but any smoked beer will add that restaurant-style flavor. If you can't find smoked lager, a splash of liquid smoke (¼ tsp) works in a pinch.
No smoked beer? Smoked paprika (½ tsp) or even a dash of liquid smoke (¼ tsp) can mimic that smoky vibe. Running low on American cheese? Extra sharp cheddar or Monterey Jack at half the amount stretches it out. The panko breadcrumbs are non-negotiable for that crispy topping—Trader Joe's has the best price, but any panko works. For extra crunch, toast the breadcrumbs in the oven for 5 minutes before adding. The roux (butter + flour) is where the magic happens—cook it low and slow to avoid lumps, or whisk in the milk gradually to keep it smooth.
This reheats like a dream—just cover with foil and warm in the oven for 10-15 minutes at 350°F. Leftovers keep for 4-5 days in the fridge, but honestly, it's even better the next day as the flavors meld. For meal prep, portion into greased baking dishes before baking—just pop them back in the oven when ready to serve. The breadcrumb topping stays crispy if you reheat it uncovered for the last 2-3 minutes. Freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, stir, and walk away. No fancy techniques, no extra bowls, and the elbow macaroni cooks right in the creamy sauce. That’s right, the same cheesy goodness you love, but with half the cleanup.
- Cheese Overload: Between the sharp white cheddar and those melty American cheese slices, this mac is ridiculously rich. The flour-butter roux thickens it just enough to hold onto every shred of gooey goodness—no clumps, no regret.
- Potluck Hero: This is my go-to for gatherings—it travels well, reheats perfectly, and everyone asks for seconds. Serve it in a casserole dish for a crowd, or portion it into individual mugs for a fun, handheld twist. (Yes, even on a Tuesday night.)
- Budget Comfort: A pound of cheddar and a few slices of American cheese stretch this recipe far—ideal for leftovers that taste just as good cold as they do hot. Honestly, I make double batches just to have it on hand for lazy days.
Step-by-step instructions for Arby's white cheddar mac and cheese
Here's how to recreate that iconic triple-cheese crunch with smoky depth—every bite packed with flavor!
🍳 Step 1: Cook the Perfect Elbow Macaroni
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook until al dente—about 1 minute less than package instructions suggest. You want it tender but still with a slight bite. Drain the pasta in a colander, but don't rinse—those starchy waters are your secret weapon for creaminess.
While the pasta cooks, I like to taste-test a piece to ensure it's not overdone. Undercooked pasta will finish cooking in the cheese sauce, and that's exactly what we want. Keep the drained pasta warm in the colander over the pot (off heat) while you prepare the roux.
🔥 Step 2: Make the Creamy Triple-Cheese Roux
In a large, heavy-bottomed pot (I use my Dutch oven), melt 0.75 cup unsalted butter over medium heat until it foams. Whisk in 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a pale golden color. This is your roux foundation—don't let it brown or it'll taste bitter.
Slowly whisk in 2 cups whole milk and 0.5 cup smoked lager beer, letting each addition cook for 30 seconds before adding the next. The beer adds that signature smoky depth—don't skip this! Once fully combined, stir in 2 cups sharp white cheddar cheese, 8 oz shredded American cheese slices, and 0.5 cup smoked gouda cheese until completely melted and smooth.
🥘 Step 3: Combine and Season the Mac and Cheese
Add the drained elbow macaroni to the cheese sauce and stir gently but thoroughly to coat every strand. Season with 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, and 0.25 tsp mustard powder. The mustard powder is key—it enhances the cheesy flavor and balances the richness.
Let the mixture simmer together for 3-5 minutes on low heat, stirring occasionally. This lets the flavors meld and the sauce thicken just right. You're aiming for a consistency where the sauce clings beautifully to the pasta—like Arby's signature version. Taste and adjust seasoning if needed.
🔥 Step 4: Create the Crispy Panko Topping
Preheat your broiler to high. Transfer the mac and cheese to a 9x13-inch baking dish and spread it evenly. In a small bowl, mix 1 cup panko breadcrumbs with 1 tbsp dried parsley. Sprinkle this mixture evenly over the top of the mac and cheese.
Broil for 2-3 minutes until the panko turns golden brown and crispy. Watch it closely—it burns fast! The panko should be crisp on top while keeping the cheese underneath creamy and warm. Remove from the oven and let it rest for 2-3 minutes before serving.
🍽️ Step 5: Serve Immediately for Maximum Crunch
Scoop the mac and cheese onto plates right away—the panko topping is at its crispy best when fresh. The contrast between the creamy cheese sauce and the crunchy panko is what makes this dish so addictive. Garnish with extra parsley if you're feeling fancy, but honestly, it's already a showstopper.
Serve with a side of pickles or a simple green salad to cut through the richness. This mac and cheese is hearty enough to be a main dish, but it's also perfect for a comforting side. Either way, you'll be recreating that iconic Arby's flavor in your own kitchen!
Pro Tips For Making Arby'S White Cheddar Mac And Cheese
- Cook Pasta Al Dente: Arby’s version relies on elbow macaroni that’s just firm to the bite—no mushy nonsense. Taste a piece at the "done" time on the package, then pull it 30 seconds early. It’ll finish cooking in the cheese sauce, and that slight bite makes all the difference.
- Melt Cheese Slowly: Dump all the sharp white cheddar in at once? Big mistake. Add it in batches—start with half while the roux cooks, then stir in the rest once the sauce thickens. This keeps it creamy instead of grainy, and the American cheese slices melt in like a dream when they go in last.
- Skip the Crowding: I used to pack the pot tight with elbow macaroni, thinking more noodles = more sauce. Wrong. Give them space to expand—crowding turns them to glue. Cook in batches if needed, and you’ll end up with pillowy, sauce-coated noodles instead of a sad, sticky lump.
- Toast the Flour: Heat the butter over medium-low until it foams, then add the flour and cook for 2 full minutes before adding liquid. This step—called a roux—removes the raw flour taste and gives the sauce that rich, nutty depth Arby’s version has. Don’t rush it, or you’ll regret the floury aftertaste.
Flavor customization for this recipe
Spicy Kick Additions
For heat lovers, stir in ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Frank's RedHot) when combining the pasta and cheese sauce. This mirrors Arby's occasional spicy mac and cheese variations. If you prefer smoky heat, add ½ teaspoon smoked paprika to the roux for depth. 🌶️
Extra Crunch Variations
Swap out panko for crushed potato chips (like Ruffles) for a salty crunch, or use crushed pretzels for a sweet-savory twist. For a protein boost, mix in ½ cup cooked bacon bits before broiling. Toast the breadcrumbs in a dry pan for 2 minutes before adding for extra crispiness.
Cheese Blend Swaps
Replace smoked gouda with sharp cheddar + ½ teaspoon liquid smoke for a similar smoky flavor. For a creamier texture, add ¼ cup cream cheese to the sauce.
If you love blue cheese, substitute ½ cup crumbled blue cheese for the smoked gouda—it adds a bold tang that pairs surprisingly well with the classic flavors.
Smoky Depth Boosters
Enhance the lager's smokiness by adding ½ teaspoon smoked salt to the seasoning mix. For a deeper flavor, simmer the sauce with 1 smoked bacon strip (removed after 5 minutes) while combining the pasta. A splash of chipotle in adobo sauce (1 teaspoon) adds smoky-spicy complexity without overpowering.
Herb & Aromatic Upgrades
Stir in 1 teaspoon dried thyme or ½ teaspoon onion powder with the seasonings for extra depth. Fresh herbs like chopped chives or parsley brighten the dish. For a garlic-forward version, sauté 2 minced garlic cloves in the butter before making the roux.
Protein Pairings
Turn this into a full meal by adding ½ lb cooked pulled pork or diced ham to the sauce. For a vegetarian option, fold in ½ cup chickpeas for protein. Top with a fried egg for a breakfast-for-dinner twist—just broil for 1 extra minute after adding the panko.
Nutrition facts
Frequently asked questions
Can I make this recipe without smoked lager beer?
If you can't find smoked lager, use ½ teaspoon smoked paprika or ¼ teaspoon liquid smoke in the roux to mimic that signature smoky depth. For a beer-free version, substitute with an extra ¼ cup whole milk and add ½ teaspoon onion powder for a savory boost. The flavor will still be delicious!
Why does my mac and cheese get grainy when I add the cheese?
Graininess happens when cheese melts unevenly, often from too much heat or stirring too vigorously. Always shred your own cheese (especially cheddar) and add it gradually while stirring gently on low heat. For extra smoothness, mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir it into the sauce at the end. This helps bind everything together beautifully.
Can I prepare this ahead of time for a party?
Yes! Assemble the mac and cheese in the baking dish up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to serve, bake at 350°F for 25-30 minutes until heated through. For the crispy topping, broil for 2-3 minutes right before serving. The flavors actually improve overnight as the cheeses meld. Pro tip: Keep the panko separate until broiling to maintain maximum crunch!
What's the secret to getting that perfect crispy breadcrumb topping?
The key is threefold: use panko breadcrumbs (they're lighter and crispier than regular), broil on high heat for just 2-3 minutes, and watch it like a hawk—it burns fast! For extra insurance, toast the panko in a dry pan for 2 minutes before sprinkling it on top. The topping should be golden brown with crisp edges while keeping the cheese underneath warm and creamy.
Is this recipe kid-friendly? Any modifications?
This is perfect for kids! For picky eaters, you can reduce the smoked gouda to ¼ cup and add ½ cup extra sharp cheddar for milder flavor. Skip the mustard powder and add a pinch of sugar to balance the saltiness. The panko topping is always a hit—kids love the crunch! For extra fun, serve with colorful veggie sticks or a side of ketchup for dipping.