Arby's Mac and Cheese Copycat Recipe: Crispy Bacon Bits Over Ultra-Creamy Tomato Sauce

This Arby's mac and cheese copycat recipe delivers the exact same ultra-creamy tomato sauce and crispy bacon bits you know from the restaurant. The secret lies in a precise blend of cheeses melted into a rich, velvety sauce that coats every elbow macaroni perfectly.

I've perfected this version after testing multiple iterations to match the restaurant's signature texture—no shortcuts, just restaurant-quality results at home.

The key to replicating Arby's version is using a combination of sharp cheddar and American cheese for that distinctive tangy flavor, then topping it with perfectly crispy bacon bits that add a satisfying crunch. This recipe maintains the same creamy, cheesy consistency while keeping the preparation straightforward for home cooks.

The sauce should be thick enough to cling to the pasta without being gluey, creating that signature Arby's mouthfeel.

By the time you're done, you'll have a bowl of mac and cheese that's just as indulgent as the restaurant version—creamy, cheesy, and topped with those addictive bacon bits.

The sauce will be rich and smooth, with just the right amount of tomato flavor that makes it taste like comfort food at its finest. This is the kind of dish that's perfect for feeding a crowd or enjoying as a hearty solo meal.

The best part? This recipe comes together in about 30 minutes, making it ideal for weeknight dinners or game day appetizers. Once you try this copycat version, you'll never settle for anything less than the real deal. Let's get started on making your own Arby's-style mac and cheese at home.

Ingredients for arby's mac and cheese copycat

Sixteen ingredients. One ultra-creamy, bacon-topped bowl that tastes just like Arby's.

The cheeses are non-negotiable here. Sharp cheddar gives that tangy kick, while American cheese slices melt into that signature smooth sauce—don't use pre-shredded, it gets clumpy. I grab the 2-year aged cheddar from the store's deli section (it's worth the extra buck) and Kraft Singles for the American. The tomato paste? No-salt-added canned is key—you control the seasoning here. For the bacon bits, Oscar Mayer or Hillshire Farm from the freezer aisle are your best bet—they're pre-cooked and perfectly crispy.

Running low on sharp cheddar? Pepper Jack at half the amount works in a pinch, but it'll change the flavor profile. No American cheese slices? Muenster shredded is the closest substitute, though it won't melt quite the same. The tomato paste can be swapped for 1/4 cup tomato sauce if you're in a hurry, but you'll lose that concentrated umami. For the roux, butter and flour are non-negotiable—don't try oil, it won't give the same richness. And if you're making this for a crowd, double the bacon bits—trust me on that.

This sauce gets better as it sits. Make it ahead and reheat with a splash of milk to restore creaminess. Store leftovers in the fridge for 4-5 days, but honestly, it's gone in one sitting. For crispy tops, melt the butter and sprinkle it over the hot casserole right before serving. The bacon bits stay crunchy for 24 hours if you keep them sealed, but they're best fresh off the package.

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

Here's how to nail that iconic crispy-topped, bacon-loaded mac and cheese you know and love.

Boil the 12 oz elbow macaroni in a large pot of well-salted water (it should taste like the ocean) until it's 1 minute less than the package instructions for al dente. This ensures it finishes cooking in the oven without turning mushy. I like to taste-test a piece—it should have a slight bite when you bite into it.

Before draining, reserve 1 cup of the pasta water in a measuring cup. This starchy liquid is liquid gold for creating that ultra-creamy sauce later. Drain the pasta and set it aside in the pot, leaving it slightly clingy with a thin layer of water to prevent drying out.

In a large saucepan, melt 0.5 cup unsalted butter over medium heat. Once it's fully melted and foaming, whisk in 0.25 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes until it turns a light golden color and smells nutty—this is your flavor base.

Slowly whisk in 0.5 cup tomato paste, then add 1.5 cups whole milk and 0.5 cup heavy cream all at once. Stir constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Here's the thing—this sauce needs to be silky smooth, so if you see any lumps, whisk them out now.

Reduce heat to low and add 2 cups sharp cheddar cheese and 1 package American cheese slices (cut into small cubes for even melting). Stir constantly until the cheeses are completely melted and the sauce is thick and glossy. If it's too thick, whisk in 2-3 tablespoons of reserved pasta water to reach a smooth, pourable consistency.

Season with 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Taste and adjust—you want it to be rich but not overpowering. This is where the magic happens: the sharp cheddar gives depth, while the American cheese adds that signature creamy tang.

Add the cooked elbow macaroni to the cheese sauce and stir gently to coat every noodle. The pasta will soak up some of the sauce, but don't worry—it'll stay creamy. Transfer the entire mixture to a 9x13-inch baking dish, spreading it out evenly. This ensures even baking and that perfect crispy top.

Sprinkle 1.5 cups bacon bits evenly over the top, pressing them lightly into the cheese so they don't float away during baking. The bacon should be distributed evenly—aim for about 1 tablespoon per serving so everyone gets that smoky, salty crunch.

Preheat your oven to 375°F. Melt 2 tbsp butter (for baking) in the microwave for 10-15 seconds until fully liquid. Drizzle this melted butter evenly over the entire surface of the mac and cheese. The butter will create a golden, crispy crust that's the secret to this copycat recipe.

Bake uncovered for 20-25 minutes until the top is deep golden brown and bubbly. The edges should be crispy, and the cheese should be fully melted with no raw spots. If it browns too quickly, tent loosely with foil for the last 5 minutes to prevent burning. Let it rest for 5 minutes before serving—this gives the cheese time to set slightly and makes it easier to cut.

Serving suggestions for this arby's mac and cheese copycat

Bacon Bit Garnish

Arby's mac and cheese gets its signature crunch from those crispy bacon bits, so don't skimp! Use 1.5 cups of high-quality bacon bits like Oscar Mayer or Hillshire Farm for that authentic smoky flavor. Press them lightly into the cheese sauce before baking to prevent them from floating away.

For extra crunch, toast the bacon bits in a dry skillet for 2-3 minutes before adding them to the dish. 🥓

Crispy Top Tricks

The golden, crispy top is what makes this copycat recipe shine. After baking, let the mac and cheese rest for 5 minutes before serving—this helps the top set slightly for easier slicing.

For an even crispier finish, broil for 1-2 minutes at the end, watching closely to avoid burning. A quick drizzle of melted butter right before baking also creates that signature crust.

Side Dish Pairings

This rich, cheesy dish pairs perfectly with lighter sides to balance the meal. Serve with a crisp green salad dressed with a tangy vinaigrette or steamed broccoli with garlic butter.

For a heartier option, try cornbread muffins or garlic bread to soak up any extra sauce. A cold root beer float or iced tea completes the meal like Arby's would. 🍺

Game Day Presentation

For a crowd-pleasing presentation, transfer the baked mac and cheese to a large serving platter and sprinkle with an extra 2 tbsp bacon bits for visual appeal. Serve in individual bowls with a side of pickles or dill chips for that classic Arby's vibe.

Use a spatula or pizza cutter to slice through the crispy top for easy serving. This dish is perfect for football games or family gatherings!

Make-Ahead Serving

This mac and cheese reheats beautifully, making it ideal for meal prep. Assemble the dish up to 24 hours ahead and refrigerate uncovered to develop a thicker crust. Reheat at 350°F for 15-20 minutes, then broil for 2-3 minutes to restore the crispy top.

For freezer-friendly prep, bake the dish, let it cool, and store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Kid-Friendly Customization

Make this dish even more appealing to kids by letting them customize their own bowls. Set out small bowls of extra bacon bits, shredded cheese, or chopped green onions for topping.

You can also serve it in fun shapes—use a cookie cutter to cut out squares or circles for a playful presentation. This interactive approach makes it feel like a special treat rather than a simple side dish. 💫

Frequently asked questions