Sauces & Condiments
Creating a copycat Arby's cheese sauce that perfectly mimics their signature velvety, tangy drizzle is all about balancing dairy, seasonings, and technique. This recipe delivers that signature smoothness and mild tang that makes Arby's sauce so addictive—without the mystery ingredients.
The key lies in using the right combination of cheeses and a precise thickening method to achieve that signature melt.
What sets this sauce apart is the careful balance of sharp cheddar and cream cheese, combined with a touch of mustard powder for that signature tang. I've tested countless variations, and this ratio consistently delivers the same creamy, slightly tangy flavor that makes Arby's sauce so beloved.
The sauce thickens just enough to coat perfectly while remaining pourable for that signature drizzle effect.
Once you've mastered this recipe, you'll have a sauce that transforms any sandwich, fries, or chicken tenders into an Arby's-style masterpiece. The texture remains velvety-smooth even after refrigeration, making it perfect for meal prep.
Whether you're recreating an Arby's sandwich at home or adding that signature flavor to your own creations, this sauce delivers professional results every time.
Store any leftovers in an airtight container in the refrigerator for up to five days, or freeze for longer storage. The sauce reheats beautifully, maintaining that signature smooth consistency. Now let's get started on creating your own perfect copycat Arby's cheese sauce.
Ingredients for copycat arby's cheese sauce
Eight simple ingredients transform into that signature Arby's sauce—creamy, tangy, and perfect for drizzling.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for even melting |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Mustard Powder 🌶️ | 1 tbsp | Yellow or Dijon preferred |
| Onion Powder 🧅 | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Diamond Crystal Kosher Salt 🧂 | ¼ tsp | Adjust to taste |
| Cornstarch 🌾 | 1 tbsp | For smooth thickening |
The cheeses are non-negotiable. Sharp white cheddar gives that signature tang, while cream cheese delivers the velvety texture. Philadelphia brand cream cheese melts perfectly, but any full-fat works. For the cheddar, grab a block from the deli counter—pre-shredded gets clumpy. The butter needs to be cold when you add it, so take it out of the fridge just before using. Organic Valley or Land O'Lakes are reliable choices, but any unsalted butter will work. The mustard powder is key for that signature tang—Colman's or French's are my go-tos, but any yellow mustard powder does the trick.
No sharp cheddar? Pepper Jack or Colby Jack can work in a pinch, though the flavor won't be identical. Out of cream cheese? Substitute equal parts sour cream and cream cheese, but the texture will be slightly thinner. The cornstarch is crucial for that signature smoothness—don't skip it. If you're making this ahead, add the milk last to prevent thickening too soon. The sauce should coat the back of a spoon but still drizzle smoothly. For extra tang, add a pinch of lemon juice—just don't overdo it, or you'll lose that mild sweetness.
This sauce reheats beautifully—just warm it gently on the stove or in the microwave until smooth. It keeps for 5 days in the fridge, sealed tightly in an airtight container. For longer storage, freeze in ice cube trays—perfect portions for later. The sauce thickens as it cools, so add a splash of milk if it gets too stiff. Trust me, this is the secret weapon for turning any sandwich or fries into an Arby's-style masterpiece.
Why You'll Love This Recipe
- Here’s what sold me: that tiny pinch of mustard powder cuts through the creaminess and gives it this just-right tang. It’s not overpowering—just enough to make it taste like the real deal, not some bland knockoff.
- Five-Ingredient Magic: I swear, this sauce comes together with just a saucepan and five pantry staples—no fancy gadgets, no stress. The sharp cheddar and cream cheese melt into something so rich, you’d never guess it’s this simple.
- That Mustard Kick: Here’s what sold me: that tiny pinch of mustard powder cuts through the creaminess and gives it this just-right tang. It’s not overpowering—just enough to make it taste like the real deal, not some bland knockoff.
- Game Day Ready: Between us, this sauce is my go-to for game nights, movie marathons, or whenever I’m craving Arby’s but don’t want to drive. Drizzle it over fries, slather it on a sandwich, or even toss it with mac and cheese—it’s always a crowd-pleaser.
Instructions for copycat Arby's cheese sauce recipe
This is how you get that signature Arby's sauce—smooth, tangy, and perfectly balanced every time.
Melt the Butter and Cream Cheese
In a medium saucepan over medium-low heat, add the 0.5 cup unsalted butter and allow it to melt completely. Once melted, reduce the heat to low and add the 8 oz cream cheese, stirring constantly with a silicone spatula until fully incorporated and smooth. You'll know it's ready when the mixture becomes creamy and glossy—no lumps should remain.
Here's the thing—if you rush this step, you risk developing lumps that never fully dissolve. I like to keep the heat gentle so the cream cheese melts evenly. If you see any streaks of white, just keep stirring until everything blends seamlessly. This foundational step ensures your sauce will be velvety from the start.
Add the Cheese and Seasonings
With the heat still at low, gradually sprinkle in the 1.5 cups sharp white cheddar cheese, stirring constantly to prevent clumping. Once fully melted, add the 0.5 cup milk, 1 tbsp mustard powder, 0.5 tsp onion powder, 0.5 tsp garlic powder, 0.25 tsp ground black pepper, and 0.25 tsp diamond crystal kosher salt. Stir well to combine all ingredients thoroughly.
The mustard powder is what gives this sauce its signature tangy kick, so don't skip it. If you're using freshly grated cheddar, you'll notice it melts faster than pre-shredded varieties. Taste the mixture now—you should detect a balance of sharp cheddar, creamy richness, and subtle savory notes from the powders.
Thicken the Sauce with Cornstarch Slurry
In a small bowl, whisk together the 1 tbsp cornstarch with 2 tablespoons of cold milk until smooth. This creates your thickening slurry. Return the saucepan to medium heat and slowly pour the cornstarch mixture into the sauce, stirring constantly with a wooden spoon. Increase the heat slightly to medium-high and bring the sauce to a gentle simmer.
This is where the magic happens. The sauce will thicken dramatically within 2-3 minutes of simmering. You're looking for a consistency that coats the back of a spoon but still drizzles smoothly—neither too thick nor too thin. If it thickens too quickly, just add a splash of milk to adjust. The cornstarch works like a glue, binding all the ingredients into that perfect Arby's texture.
Simmer and Adjust for Perfection
Continue simmering the sauce for 3-5 minutes on medium heat, stirring occasionally, until it reaches your desired thickness. It should coat the back of a spoon but still be pourable. If it's too thick, whisk in additional milk 1 tablespoon at a time until smooth. For extra richness, you can add another 1-2 tablespoons of milk at this stage.
Taste and adjust seasoning if needed. The diamond crystal kosher salt should enhance the cheddar's sharpness, while the mustard powder adds that signature tang. If it needs more depth, a pinch of extra garlic powder or a dash of black pepper can elevate the flavor. Once perfectly seasoned, remove the sauce from heat and let it cool slightly before using.
Pro Tips For Making Copycat Arby'S Cheese Sauce
- MELT CHEESE SLOW AND LOW: After burning three batches, I finally figured out that sharp white cheddar hates direct heat. Start with the butter and milk on medium-low, then add the cheeses in small chunks—no more than 1-inch cubes. Stir constantly and resist the urge to crank the heat, even if it looks like it’s not melting fast enough. (Yes, even if you’re impatient like me.)
- GRATE THE CHEESE FINE: Pre-shredded cheese has anti-caking agents that turn your sauce grainy. Grab a box of sharp white cheddar and grate it yourself—fine, like table salt. Skip the food processor unless you want a texture closer to glue. (Your future self will thank you.)
- STOP WHEN IT’S THICK, NOT STRINGY: The sauce should coat the back of a spoon but still slide off cleanly. If you keep cooking past that point, it’ll turn into a sad, clumpy mess. Taste it at 160°F (71°C)—that’s the sweet spot for Arby’s-style sauce. (Trust me, it’s not as runny as you think.)
- USE WHOLE GRAIN MUSTARD: Mustard powder is fine, but whole grain mustard adds depth without overpowering. Toss in ½ teaspoon of the good stuff with the dry ingredients—it blends smoother and gives that signature tang. (I was skeptical until I tried it.)
Make-ahead tips for this dish
Prep Ahead Strategy
Make this cheese sauce up to 3 days in advance—it actually tastes better after resting as the flavors meld. I store mine in a glass Pyrex dish with a tight-fitting lid in the fridge.
The sauce thickens slightly when chilled, so add 1-2 tablespoons of milk before reheating to restore that perfect drizzle consistency. 🧀
Freezing for Later
For longer storage, freeze the sauce in ice cube trays—each cube makes a perfect single-serving drizzle. Once frozen, transfer cubes to a ziplock freezer bag and flatten to save space.
Thaw overnight in the fridge, then reheat gently on the stove or microwave until smooth. The texture remains velvety even after freezing and thawing. ❄️
Batch Prep Tips
Double the recipe if you're meal prepping for the week—this sauce pairs perfectly with Arby's-style roast beef sandwiches or curly fries. Store in mason jars for easy portioning.
I like to label them with the date so I can track freshness. The sauce keeps its signature smoothness for up to 3 months in the freezer. 📅
Reheating Like a Pro
For the best results, reheat on the stovetop over low heat in a saucepan with a splash of milk to prevent drying. Avoid microwaving directly from the fridge—it can create lumps.
If the sauce separates slightly, just whisk in a little more milk and warm until smooth again. This method preserves that signature creamy texture. 🔥
Portion Control
Use 1 tablespoon per sandwich or 2 tablespoons for dipping fries to mimic Arby's portions. Store leftovers in small ramekins for easy grab-and-go drizzling. I keep a jar in my fridge at all times—it's the secret to quick, restaurant-quality meals at home.
The sauce reheats beautifully, so you can make a big batch and use it throughout the week. 🌟
Sauce Consistency Fixes
If your sauce thickens too much after refrigeration, whisk in 1 tablespoon of milk at a time until it reaches that perfect pourable consistency. For extra insurance, store it in a thermos bottle—it stays warm and smooth for hours.
This trick is especially helpful if you're prepping for a tailgate or party where you'll be serving it at room temperature. 💪
Nutrition facts
Frequently asked questions
Can I substitute cream cheese with something else?
You can use sour cream or Greek yogurt as partial substitutes, but the texture will differ slightly. For best results, replace 4 oz of cream cheese with 4 oz of sour cream and 4 oz of cream cheese with 4 oz of Greek yogurt—this keeps the sauce closer to its signature creaminess. However, the sauce may thin out more, so you might need an extra ½ tbsp cornstarch to thicken it properly.
Why does my sauce get grainy or clumpy?
Graininess usually happens when the cheese doesn't melt smoothly or the cornstarch thickens too quickly. To prevent this, melt the butter and cream cheese over low heat, stirring constantly. If clumps form, strain the sauce through a fine-mesh sieve before adding the cornstarch slurry. For extra smoothness, whisk the sauce vigorously while simmering. If lumps persist, blend with an immersion blender for 10-15 seconds—just don't over-blend or it'll turn too thin.
How can I make this sauce spicier like Arby's Roast Beef sauce?
Add ¼ tsp cayenne pepper or ½ tsp smoked paprika to the seasoning mix for a subtle kick. For a more pronounced heat, stir in 1 tsp hot sauce (like Frank's RedHot) or ½ tsp chipotle powder after removing the sauce from heat. Start with less—you can always add more, but you can't take it out! This works especially well for dipping spicy chicken tenders or loaded fries.
Can I use this sauce on things other than sandwiches?
This versatile sauce works perfectly for curly fries, chicken tenders, mac and cheese, or even as a dip for mozzarella sticks. For baked potatoes, drizzle it on top and broil for 2-3 minutes to create a gooey, melty finish. You can also use it as a creamy base for stuffed peppers or grilled cheese sandwiches. The possibilities are endless!
What's the best way to reheat leftover sauce?
Always reheat on the stovetop over low heat with a splash of milk to restore creaminess. Avoid microwaving directly from the fridge—it can cause separation. For best results, transfer the sauce to a saucepan, add 1-2 tbsp milk, and warm gently while stirring until smooth. If it thickens too much, whisk in more milk 1 tbsp at a time until it reaches that perfect drizzle consistency. This method preserves the velvety texture every time.