Arby’s Mac and Cheese is the kind of recipe I make when I want a creamy white cheddar stovetop mac that feels like comfort food. I have cooked enough copycat-style recipes to know that the small details matter more than a long ingredient list: heat level, when to stir, and when to stop.
What I like about this version is that it gives me a clear path. I can prep the ingredients, follow the timing, and still use my eyes and nose. The source had a few fanciful ingredient names, so I brought them back to real kitchen ingredients. Gentle heat matters once the cheese goes in because high heat makes the sauce grainy.
I wrote the method the way I actually cook it, with the little pauses included. Those pauses are where I check the pan, scrape the bowl, or let the food rest instead of rushing straight to the plate.
Why I keep coming back to this white mac and cheese
- It gives me this white mac and cheese without needing restaurant equipment or a long prep list.
- The ingredients are familiar, but the order of cooking keeps the texture where I want it.
- I can taste and adjust as I go instead of hoping the final bite works.
- The leftovers are useful, which matters when I am cooking on a busy week.
- It has enough flavor to stand on its own but still works with simple sides.
- The method is repeatable once the pan, heat, and timing are set.
What you need and what each one does
3/8 cup butter. Butter forms the roux and gives the sauce a rich base. 12 oz spiraled macaroni pasta. The spirals catch the thick white cheese sauce. 3/8 cup grated Romano cheese (reconstructed from source). Romano adds saltiness and a sharper finish. 3/4 teaspoon garlic powder. Garlic powder seasons evenly without bits.
3/8 teaspoon Himalayan pink salt. Salt sharpens the dairy flavors. 1 1/2 cups grated white cheddar cheese (reconstructed from source). White cheddar is the main cheese flavor. water (for boiling pasta). Plenty of boiling water keeps the pasta moving. 1 1/2 tablespoons all-purpose flour (reconstructed from source). Flour thickens the butter and cream into a sauce.
3/8 teaspoon white pepper (ground). White pepper adds warmth without black specks. 3/8 teaspoon onion powder (reconstructed from source). Onion powder gives a savory background. 3/8 cup cream cheese (reconstructed from source). Cream cheese makes the sauce smooth and tangy. 1 1/2 cups heavy cream (reconstructed from source). Cream keeps the sauce lush and restaurant-style.
Timing and texture notes
The source had a few fanciful ingredient names, so I brought them back to real kitchen ingredients. Gentle heat matters once the cheese goes in because high heat makes the sauce grainy. I pay attention to the point where the dish changes from separate ingredients into one finished bite, because that is usually where overcooking starts.
For this white mac and cheese, I also think about how it will be served. This is a stovetop mac, so I serve it soon after mixing instead of letting it sit around. I would rather stop a minute early and adjust than push past the best texture and try to rescue it later.
What I watch while it cooks
I keep my attention on the practical signs: aroma, thickness, color, and how the food moves when I stir or lift it. A timer gets me close, but I trust the pan in front of me before I trust a number on its own.
I also set up the serving pieces before the last step. Hot sauce, warm cheese, grilled chicken, muffins, cookies, and fried fish all have a moment when they are at their best, and I like to be ready for that moment instead of hunting for plates.
When I test a recipe like this, I write down the small adjustments that actually changed the result: a lower burner, a drier ingredient, a longer chill, or a shorter rest. Those notes are the reason I can make the dish again without feeling like I am starting from scratch.
I am careful not to over-correct at the end. A dish that needs more salt, more time, or a splash of liquid usually tells me clearly; a dish that is already done needs me to stop touching it and get it to the table while the texture is still honest.
How I make it
Step 1 — Boil pasta
Bring a pot of water to a boil and add the pasta. Add 1 teaspoon oil if desired. Cook according to package directions, rinse with cool water, and set aside. This setup step keeps the rest of the recipe calmer for me.
Step 2 — Make roux
In a saucepan over low-medium heat, melt the butter until just dissolved. Stir in flour, white pepper, garlic powder, salt, and onion powder until a smooth paste forms. I keep the motion steady and use the look and smell of the pan as much as the clock.
Step 3 — Add cream
Pour in the heavy cream slowly while stirring continuously to keep everything light and creamy. This is where I slow down, because a little patience gives a better texture.
Step 4 — Melt cheeses
Add the grated white cheddar cheese, cream cheese, and Romano cheese. Stir until fully melted into the sauce, then remove from heat. I check the thickest or deepest part rather than the easiest spot to reach.
Step 5 — Coat macaroni
Pour the cheesy sauce over the cooked macaroni and mix until evenly coated. I taste or inspect before serving so I can make one last adjustment.
Step 6 — Finish
For a tasty topping, sprinkle extra cheese on top before serving.
Tips from my kitchen
- I read through the steps once before starting because the timing moves faster than it looks.
- I measure the small seasonings before the heat is on so I am not rushing with open jars.
- If the pan starts smelling sharp or scorched, I lower the heat right away instead of trying to stir through it.
- I taste near the end, after the main ingredients have had time to settle together.
- I serve it while the texture is at its best, then store leftovers promptly.
Variations I have actually tried
- I add a spoonful of pasta water if the sauce gets too thick.
- I use shells when I do not have spiral pasta.
- I add chopped jalapeños for heat.
- I top bowls with toasted breadcrumbs for crunch.
- I fold in chopped roasted broccoli for a fuller meal.
Storing and reheating
I store leftover this white mac and cheese in a shallow airtight container so it cools quickly and reheats evenly. Most cooked leftovers are best within 3 days, and I label the container when I know the fridge is crowded.
For reheating, I use gentle heat and add a small splash of water, broth, cream, or milk only when the recipe needs loosening. High heat usually fixes nothing; it just makes sauces separate, proteins tighten, or fried coatings soften.
Frequently asked questions
Can I use a different pasta shape?
Yes. Shells, elbows, cavatappi, and penne all work, but spirals hold the sauce nicely.
Why did my sauce get grainy?
The heat was likely too high after adding cheese. I melt cheese gently and remove the pan from direct heat if needed.
Can I bake this mac and cheese?
You can, but it is designed as a creamy stovetop mac. Baking will thicken the sauce and change the texture.
What is the best cheese substitute?
Monterey Jack can replace part of the white cheddar for a milder sauce, but I keep some cheddar for flavor.
Can I make it ahead?
I prefer it fresh. If making ahead, I keep extra cream for reheating because the pasta absorbs sauce.
If you make this white mac and cheese, I would love to hear what you changed after the first batch.
Arby’s Mac and Cheese
Description
This Arby's-style mac and cheese coats spiral pasta in a white cheddar, cream cheese, Romano, butter, cream, and seasoning sauce. I melt the cheeses off gentle heat so the sauce stays creamy.
Ingredients You’ll Need
Instructions
- Bring a pot of water to a boil and add the pasta. Add 1 teaspoon oil if desired. Cook according to package directions, rinse with cool water, and set aside.
- In a saucepan over low-medium heat, melt the butter until just dissolved. Stir in flour, white pepper, garlic powder, salt, and onion powder until a smooth paste forms.
- Pour in the heavy cream slowly while stirring continuously to keep everything light and creamy.
- Add the grated white cheddar cheese, cream cheese, and Romano cheese. Stir until fully melted into the sauce, then remove from heat.
- Pour the cheesy sauce over the cooked macaroni and mix until evenly coated.
- For a tasty topping, sprinkle extra cheese on top before serving.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 438kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 28g140%
- Trans Fat 1.5g
- Cholesterol 136mg46%
- Sodium 86mg4%
- Potassium 111mg4%
- Total Carbohydrate 6g2%
- Sugars 3g
- Protein 4g8%
- Calcium 71 mg
- Iron 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Gentle heat. Low heat keeps the cheese sauce smooth.
Reconstructed names. The fanciful source names were restored to real ingredients.
Serve fresh. The sauce is creamiest right after mixing.
Reheat with cream. A splash loosens chilled leftovers.
Frequently Asked Questions
Yes. Shells, elbows, cavatappi, and penne all work, but spirals hold the sauce nicely.
The heat was likely too high after adding cheese. I melt cheese gently and remove the pan from direct heat if needed.
You can, but it is designed as a creamy stovetop mac. Baking will thicken the sauce and change the texture.
Monterey Jack can replace part of the white cheddar for a milder sauce, but I keep some cheddar for flavor.
I prefer it fresh. If making ahead, I keep extra cream for reheating because the pasta absorbs sauce.
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