Side Dishes
That crispy breadcrumb topping and sweet-savory honey chicken sauce make Applebee's mac and cheese a crowd favorite. š This restaurant-style dish delivers tender chicken, cheesy pasta, and a perfectly caramelized crust that's impossible to resist.
The secret lies in balancing rich cheddar with honey's sweetness while achieving that signature crispy texture. What sets this recipe apart is the techniqueācooking the chicken until tender, then glazing it with honey and spices before mixing it into the creamy macaroni.
The breadcrumb topping gets toasted to golden perfection, adding crunch that contrasts beautifully with the soft pasta and chicken. Every bite delivers that perfect mix of sweet, savory, and cheesy flavors.
The result is a dish that looks as impressive as it tastes, with layers of color and texture that make it ideal for family dinners or special occasions. The honey chicken adds protein and depth, while the cheesy sauce ensures every forkful is satisfying.
This is comfort food at its finest, with restaurant-quality results. Ready in about 45 minutes, this recipe is perfect for weeknight dinners or meal prep. The flavors only get better as it sits, making it a great make-ahead option for busy schedules. Let's recreate this Applebee's classic at home!
Ingredients for applebee's honey chicken mac and cheese
Crispy breadcrumbs, tender chicken, and rich cheddar come together in this restaurant-style dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni š | 12 oz | Dry, medium or short elbow shape |
| Boneless, Skinless Chicken Breast š | 1 Ā½ lb | Cut into 1-inch cubes |
| Sharp Cheddar Cheese š§ | 2 cups | Shredded, aged 6+ months |
| Heavy Cream š„ | 1 cup | Full-fat for creaminess |
| Whole Milk š„ | Ā½ cup | Warmed slightly |
| Honey šÆ | Ā½ cup | Pure clover honey preferred |
| Butter š§ | Ā½ cup | Unsalted, cubed |
| All-Purpose Flour š¾ | Ā½ cup | For sauce thickening |
| Panko Breadcrumbs š | 1 cup | Japanese-style for crispiness |
| Garlic Cloves š§ | 4 cloves | Minced for sauce |
| Yellow Onion š§ | 1 whole | Diced, medium size |
| Ground Black Pepper š¶ļø | Ā½ tsp | Freshly cracked |
| Salt š§ | 1 Ā½ tsp | Kosher or sea |
| Ground Cinnamon šæ | Ā¼ tsp | For honey glaze |
| Olive Oil š« | 2 tbsp | For chicken cooking |
The cheddar is non-negotiable hereāaged 6+ months for that sharp, tangy bite. Kraft Natural or Cabot are reliable brands, but any high-quality sharp cheddar will work. For the chicken, boneless, skinless breasts ensure even cooking, but thighs work too if you prefer more moisture. The breadcrumbs? Japanese-style panko gives that signature crunchādon't substitute regular breadcrumbs. Freshly minced garlic and onion are worth the extra minute, but jarred minced will work in a pinch.
No panko? Toasted breadcrumbs from a baguette are your next best betājust pulse in a food processor for finer texture. Short on honey? Maple syrup at half the amount works, though the flavor will differ slightly. The sauce thickens with flour, but if you're avoiding gluten, cornstarch slurry does the job just as well. For extra richness, stir in 1/4 cup sour cream at the end. The cinnamon in the honey glaze is subtle but adds depthāskip it if you're sensitive to spice.
This dish reheats beautifullyā5 minutes at 350Ā°F with a splash of milk restores that creamy texture. The breadcrumb topping stays crispy if you toast it fresh before serving, but it'll soften slightly if reheated. Store leftovers in an airtight container for 4-5 days in the fridge. For meal prep, assemble everything except the breadcrumbs, refrigerate, then bake with the topping before serving. The flavors meld overnight, making it even better the next day.
Why You'll Love This Recipe
- No Boil-Fail Moments: I swear by this recipe because the macaroni cooks right in the sauceāno separate pot, no sticky mess. Just dump the elbows in with the chicken and cheese, and by the time the chickenās tender, the pastaās al dente. (Yes, even on a Tuesday night when Iām distracted.)
- Sweet-Savory Magic: That honey glaze on the chicken? Itās the star. The sharp cheddar cuts through the richness while the heavy cream makes it velvety, and the chicken stays juicyānot dry like some baked dishes. Honestly, the first bite makes me wonder why I didnāt order it out more.
- Leftover Reinvention: This dish holds up perfectly for lunch the next dayājust reheat and serve. But hereās the real win: toss cold leftovers into a salad for a protein-packed meal, or shred the chicken into a quesadilla. My daughter picks out the best pieces, but still asks for seconds.
- Budget-Friendly Feast: Sharp chedddar and whole milk keep costs low, and chicken breast stretches further than youād think when shredded. Iāll be real: itās the kind of recipe where I double the batch because itās cheaper than takeout, but just as satisfying. (And way healthier.)
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that signature crispy, sweet-savory dish at home.
š³ Step 1: Cook the Chicken to Tender Perfection
Pat the 1.5 lb boneless, skinless chicken breast dry with paper towels and cut into 1-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom.
Flip the chicken and continue cooking for another 3-4 minutes until the internal temperature reaches 165Ā°F and the edges are lightly browned. The chicken should be fully cooked but still juicy. Transfer to a plate and set aside, leaving any rendered juices in the pan.
šØāš³ Step 2: Build the Sweet-Savory Cheese Sauce
Reduce heat to medium and add the 1 whole yellow onion and 4 cloves garlic cloves (minced) to the same skillet. Cook for 3-4 minutes until the onion is soft and translucent, stirring occasionally. This step develops the base flavor of your sauce.
Sprinkle in the 0.5 cup all-purpose flour and stir vigorously for 1 minute to cook off the raw flour taste. Gradually whisk in the 1 cup heavy cream and 0.5 cup whole milk, letting the mixture thicken slightly. Stir in the 2 cups sharp cheddar cheese, 0.5 cup honey, 0.5 tsp ground black pepper, and 1.5 tsp salt until fully melted and smooth.
š³ Step 3: Cook the Elbow Macaroni Al Dente
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until 1 minute before the package instructions for al dente texture. Reserve 1 cup of pasta water before draining, then drain the pasta completely.
Add the drained pasta to the cheese sauce and stir gently to coat. If the sauce seems too thick, add 2-3 tablespoons of the reserved pasta water at a time until it reaches a creamy consistency that clings to the pasta. Keep the sauce warm over low heat while you prepare the crispy topping.
š„ Step 4: Create the Crispy Breadcrumb Topping
In a small bowl, combine the 1 cup panko breadcrumbs, 0.5 cup butter (cubed), and 0.25 tsp ground cinnamon. Mix until the butter is evenly distributed throughout the breadcrumbs. Spread the mixture evenly over the macaroni and cheese in the skillet, pressing down gently with a spatula.
Transfer the skillet to a 400Ā°F preheated oven and bake for 8-10 minutes until the breadcrumb topping is deep golden brown and crispy. Watch closely toward the end to prevent burning. The contrast between the creamy cheese sauce and crispy topping is what makes this dish special.
š½ļø Step 5: Combine and Serve Immediately
Remove the skillet from the oven and let it rest for 2 minutes to allow the breadcrumb topping to set slightly. Gently stir the macaroni and cheese to redistribute the crispy topping evenly. Taste and adjust seasoning if neededāyou might want to add a pinch more salt or a drizzle of honey to enhance the sweet-savory balance.
Serve immediately while the breadcrumbs are still crispy. The combination of tender chicken, creamy cheese sauce, and crunchy topping creates a perfect balance of textures and flavors. Each bite should deliver that signature Applebee's experience with restaurant-quality results at home.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- Cook Chicken Low and Slow: The chicken in this dish needs to stay juicy, not dryāso skip the high-heat sear and simmer it in the sauce on low for 12-15 minutes. I used to overcook it, and the result was sad, rubbery strips. Let the honey and cream work their magic by keeping the heat gentle after the initial boil.
- Shred Cheese Properly: Sharp cheddar clumps when melted, and thatās the enemy of creamy mac and cheese. Pulse it in a food processor for 5 secondsājust enough to break it into rice-sized pieces. No processor? Grate it fresh and toast the shreds in a dry pan for 30 seconds first. Trust me, your sauce will thank you.
- Donāt Rush the Pasta Water: Reserve at least 2 cups of starchy pasta water before draining the macaroniāthis is what keeps the cheese sauce silky. If it looks thin, add a splash more. I learned this after my first attempt turned out like glue. The waterās the glue here, so donāt skimp.
- Balance the Honey: The honey in this recipe is bold, but too much can make the sauce cloying. Taste the sauce before adding all of itāif itās too sweet, cut it with a splash of milk or a pinch of salt. Iāve burned this bridge before; start conservative and adjust.
Regional styles of this applebee's honey chicken mac and cheese
Southern Comfort Twist
In the South, this dish gets a smoky kick with the addition of Ā½ tsp smoked paprika mixed into the honey glaze. I like to add Ā¼ cup cooked bacon crumbles to the cheese sauce for extra richness, giving it that classic Southern BBQ-inspired flavor.
Serve with a side of cornbread for the full experience.
Texas-Style Spicy Kick
For a Texan-inspired version, add 1 tbsp hot sauce (like Cholula) to the cheese sauce and top with 2 tbsp chopped jalapeƱos before baking. I also swap the cinnamon in the breadcrumb topping for Ā½ tsp cayenne pepper for a fiery crunch.
Garnish with cilantro and lime wedges for a zesty finish.
Midwest Heartland Homestyle
The Midwest loves its comfort food, so this version keeps things simple with a Ā½ cup cream cheese stirred into the sauce for extra creaminess. I also add Ā½ cup diced green onions to the breadcrumb topping for a pop of color and freshness.
Serve with a side of buttered peas for a classic homestyle pairing.
East Coast Creamy Classic
On the East Coast, this dish often features GruyĆØre cheese blended with the sharp cheddar for a nutty depth. I also add 1 tbsp Dijon mustard to the sauce for a subtle tang.
The breadcrumb topping gets a touch of Ā½ tsp dried thyme for an elegant twist. Perfect with a side of roasted Brussels sprouts.
West Coast Lighter Take
For a lighter West Coast version, I reduce the butter in the breadcrumb topping to Ā¼ cup and use whole wheat panko for a healthier crunch.
The honey glaze gets a splash of 1 tsp apple cider vinegar for brightness. Serve with a side of quinoa salad to balance the richness.
Global Fusion Twist
Want to take it global? Swap the cheddar for Parmesan and add Ā½ tsp Italian seasoning to the breadcrumbs. Stir 1 tbsp sun-dried tomato paste into the sauce for a Mediterranean flair.
Top with toasted pine nuts for a gourmet touch. Pair with a side of garlic bread for dipping. š
Nutrition facts
Frequently asked questions
Can I make this recipe without chicken?
Replace the chicken with 12 oz cooked bacon (crumbled) or 1 cup shredded rotisserie chicken for a quicker version. For a vegetarian option, try 1 cup cooked chickpeas or 1 cup diced butternut squash roasted with olive oil, salt, and cinnamon. The honey glaze will still work beautifully with these alternatives.
Why is my breadcrumb topping not crispy?
The key is baking at 400Ā°F for the full 8-10 minutes until golden brown. If your topping stays soft, try spreading the breadcrumbs thinner or toasting them in a dry skillet for 2-3 minutes before adding butter. Also ensure your butter is fully melted before bakingācold butter won't crisp properly.
Can I prepare this ahead of time?
Yes! Assemble everything except the breadcrumb topping, then refrigerate for up to 24 hours. When ready to serve, bake with the topping at 400Ā°F for 12-15 minutes (the extra time compensates for cold ingredients). For leftovers, reheat at 350Ā°F for 5 minutes with a splash of milk to restore creaminess.
What's the best cheese substitute if I don't have sharp cheddar?
Use a mix of 1 cup sharp white cheddar and 1 cup Monterey Jack for a milder flavor. For extra richness, blend in Ā½ cup cream cheese. Avoid pre-shredded cheese (it contains anti-caking agents that make the sauce grainy). If you're dairy-free, use 1 cup cashew cheese or 1 cup nutritional yeast for a cheesy taste without lactose.
How can I make this dish spicier?
Add Ā½ tsp cayenne pepper to the cheese sauce or 1 tbsp hot sauce like Cholula. For extra heat, mix 1 tsp smoked paprika into the honey glaze. Top with 1 tbsp chopped jalapeƱos or Ā½ tsp red pepper flakes before baking. For a smoky kick, add Ā½ tsp chipotle powder to the breadcrumb topping.