Applebee's Honey Mac and Cheese Recipe: Sweet-Sticky Glaze Over Al Dente Noodles

This Applebee's honey mac and cheese recipe delivers the same creamy, sweet-sticky perfection you love from the restaurant—right in your own kitchen. The secret lies in balancing rich cheddar with just the right amount of honey for that signature caramelized glaze.

I’ve recreated the dish using simple techniques that ensure al dente noodles and a velvety sauce that clings perfectly to every strand.

The recipe starts with classic elbow macaroni, cooked to that ideal al dente texture before being tossed in a luscious cheese sauce. What sets this apart is the honey—it’s not just a sweetener but the star ingredient that transforms the dish into something truly special.

The sauce is built layer by layer, ensuring it’s smooth, creamy, and just sweet enough to complement the sharp cheddar.

By the time you’re done, you’ll have a restaurant-quality dish with golden, honey-kissed noodles that are tender yet firm enough to hold up to the rich sauce. The best part?

It’s easier to make than you think, with no fancy equipment needed. Just a few simple steps separate you from that first forkful of creamy, sweet perfection.

Serve it as a comforting side or a hearty main dish, and don’t forget the optional garnish of crispy bacon or toasted breadcrumbs for extra texture. This is the kind of mac and cheese that turns a simple dinner into something memorable. Let’s get started!

Ingredients for applebee's honey mac and cheese

Twelve simple ingredients for that restaurant-style honey mac and cheese perfection.

The cheddar is non-negotiable here—sharp, aged cheddar gives that tangy bite Applebee's nails. Bob's Red Mill shredded is my go-to (no clumps), but block cheese grated yourself works even better. Honey matters too—light clover is the classic choice, but any liquid honey will do. For the pasta, De Cecco or Barilla elbow macaroni cooks perfectly every time. The bacon? Applewood-smoked if you can find it—adds depth to the whole dish.

No sharp cheddar? Monterey Jack at half the amount softens the flavor but still works. Short on honey? Maple syrup works in a pinch, though it’s thicker so thin with a splash of milk. The bacon optional but worth it—Trader Joe's smoked bacon is my shortcut. For the breadcrumbs, Panko plus a sprinkle of Parmesan gives that crispy texture without extra effort. Fresh out of garlic? Garlic powder at half the amount gets you close, though it won’t be as vibrant.

This sauce thickens as it sits, so reheat with a splash of milk to loosen it up. Keeps 3-4 days in the fridge, but honestly tastes better the next day when all the flavors meld. For leftovers, portion into containers with a drizzle of honey on top—freezes beautifully for up to 3 months. The bacon and breadcrumbs? Best added fresh after reheating for maximum crunch.

Step-by-step instructions for Applebee's honey mac and cheese

Here's how to recreate that signature sweet-sticky glaze and creamy comfort in your own kitchen.

Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Stir once to prevent sticking, then cook for 8-10 minutes until the pasta is al dente—just slightly firm to the bite. You want it to finish cooking in the oven, so don't overcook.

Before draining, reserve 1 cup of pasta water—this starchy liquid is essential for creating the creamy sauce. Drain the pasta and set it aside. The heat from the pasta will help melt the cheese more evenly later, so keep it warm while you prepare the sauce.

In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the ½ whole yellow onion and cook for 5-6 minutes until softened and translucent. You'll know it's ready when the onion releases easily from the pan.

Add the 2 cloves minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Remove the skillet from heat and set aside. This aromatic base will infuse the entire dish with savory depth that balances the sweet honey.

In the same skillet, melt the remaining 2 tablespoons unsalted butter over medium heat. Whisk in the 2 tablespoons all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the 1 cup heavy cream and 1 cup whole milk, stirring constantly until smooth.

Add the 2 cups sharp cheddar cheese, stirring until completely melted and the sauce thickens. If the sauce is too thick, whisk in 2-3 tablespoons of reserved pasta water to reach a pourable consistency. Season with ½ teaspoon salt and ¼ teaspoon black pepper.

Transfer the cooked elbow macaroni to the skillet with the cheese sauce. Stir gently to coat each noodle evenly. Spread the mixture into a greased 9x13-inch baking dish. In a small bowl, whisk together the ½ cup honey with 2 tablespoons of the reserved pasta water to create a smooth glaze.

Drizzle this honey mixture evenly over the macaroni and cheese. If using, sprinkle the 4 oz cooked and crumbled bacon on top for added texture. The honey will create that signature sticky glaze that caramelizes beautifully in the oven.

Preheat your oven to 350°F. Bake the macaroni and cheese for 20-25 minutes until the top is golden brown and bubbly. If you'd like extra crunch, sprinkle ¼ cup toasted breadcrumbs on top during the last 5 minutes of baking.

Let the dish rest for 5 minutes before serving. This resting time allows the sauce to thicken slightly and the flavors to meld together. The result should be creamy, cheesy noodles with a sweet, sticky honey glaze that's irresistibly comforting.

Troubleshooting perfect results

Sauce Too Thick?

If your cheese sauce turns out too thick after combining with the pasta, don’t panic. The reserved pasta water is your secret weapon—add it 1 tablespoon at a time while stirring constantly. The starch in the water acts as a natural emulsifier, thinning the sauce without breaking its creaminess.

I’ve had this happen when using extra-sharp cheddar, which melts more aggressively than milder varieties. 🥄

Honey Glaze Not Sticky?

The honey glaze needs proper baking time to caramelize and create that signature sticky texture. If your glaze looks dry or grainy after baking, try whisking the honey with 1 extra tablespoon of reserved pasta water before drizzling.

Also, ensure your baking dish is greased well—this prevents the honey from sticking to the pan instead of the mac and cheese. A 9x13-inch baking dish works best for even heat distribution.

Cheese Not Melting Smoothly?

Sharp cheddar can be temperamental, especially if it’s too cold or contains moisture. To ensure a silky sauce, shred your cheese yourself using a box grater (pre-shredded cheese has anti-caking agents that prevent smooth melting).

If the sauce still looks grainy, lower the heat to low-medium and stir gently until fully combined. Adding 1 tablespoon of milk can also help break up any lumps.

Pasta Overcooked or Mushy?

Mac and cheese relies on al dente pasta to hold its shape. If your noodles turn mushy during baking, your initial cook time was likely too long. Aim for 8-10 minutes in boiling water, then taste-test one piece—it should have a slight bite.

For extra insurance, undercook the pasta by 30 seconds and finish in the oven. The residual heat will cook it perfectly while absorbing the sauce.

Bacon Too Dry or Chewy?

If your bacon ends up dry or rubbery, it was likely cooked too long before adding it to the mac and cheese.

For best results, cook bacon until 75% done (just past crispy), then crumble it and toss it in with the honey glaze during the last 5 minutes of baking. This reheats it perfectly while keeping it crispy. Pro tip: Use thin-cut bacon for faster cooking and better texture.

Dish Too Sweet?

The honey adds a lovely sweetness, but if your mac and cheese tastes overwhelmingly sweet, balance it with extra black pepper or a pinch of smoked paprika. The sharpness of the cheddar and the savory notes from the onion and garlic will help cut through the sweetness.

For a more subtle sweetness, reduce the honey to ¼ cup and add 1 tablespoon of maple syrup for depth without overpowering.

Frequently asked questions