Applebee's Mac and Cheese With Bacon Recipe: Crispy Bacon Bites and Triple-Cheese Gooeyness

Applebee's mac and cheese with bacon delivers that signature crispy bacon-topped, triple-cheese goodness you crave—now you can make it at home with restaurant-quality results. 🔥 The secret lies in perfectly cooked elbow macaroni, a velvety cheese sauce with a blend of cheddar, Monterey Jack, and Gruyère, and bacon that's crisped to golden perfection.

I've replicated their method exactly, including the broiling step that creates that irresistible caramelized crust.

What sets this recipe apart is the two-stage cooking process—first simmering the pasta and cheese sauce together, then broiling the finished dish until bubbly and golden. This ensures every bite has that signature creamy texture with crispy edges, just like the restaurant version.

The bacon isn't just an afterthought; it's cooked separately to maintain its crispiness before being scattered on top for that signature presentation.

By following these steps, you'll achieve mac and cheese that's rich, cheesy, and impossible to resist—with bacon bits that stay crispy even after being topped with melted cheese. The sauce clings perfectly to each noodle, creating that satisfying pull-apart texture that makes it so addictive.

This is comfort food at its finest, ready in about 45 minutes with minimal effort.

Serve it as a main dish with a side salad or garlic bread for the full Applebee's experience. The key to success is patience during the broiling stage—don't rush it, or you'll miss that perfect caramelized finish.

Trust me, once you taste this homemade version, you'll never order out again for mac and cheese night.

Ingredients for applebee's mac and cheese with bacon

Here's everything you need to recreate Applebee's signature crispy bacon-topped mac and cheese at home.

The bacon makes or breaks this dish—thick-cut is non-negotiable for that signature crispy texture. Oscar Mayer or Applebee's brand (yes, they sell it) are my go-tos, but any high-quality bacon works. Cut it into 1/2-inch pieces for even cooking. The cheeses? Block-shredded is key—pre-shredded gets clumpy. If you're using a mix, Gruyère is the star—it adds that nutty depth. For the roux, low and slow is critical to avoid burning. Keep your heat at a simmer and stir constantly.

No thick-cut bacon? Regular bacon cut into smaller pieces works, but it won't be as crispy. Short on Gruyère? Parmesan at half the amount adds umami. The mustard powder might seem odd, but it's what gives the restaurant version that signature tang. Diamond Crystal kosher saltyellow is classic, but red adds a nice color contrast. Fresh garlic is a must, but if you're in a pinch, jarred minced garlic works in a bind. The heavy cream should be full-fat—no skim here.

Bacon keeps best in the fridge for 5 days, but it's worth crisping fresh for this dish. Cheese blocks last weeks in the fridge, but once shredded, use within 3 days. The pasta? Cook it al dente—it'll finish in the oven. The broiled mac and cheese reheats beautifully—just cover with foil and pop in the oven for 10 minutes at 375°F. For leftovers, store in an airtight container with a sprinkle of cheese on top to prevent drying.

Step-by-step instructions for triple-cheese bacon mac and cheese

Here's how to recreate Applebee's signature dish at home—crispy bacon, gooey cheese, and perfect texture every time.

Place the 8 oz thick-cut bacon in a large skillet over medium heat. Cook for 12-15 minutes, flipping occasionally, until the edges are deep golden brown and the bacon releases easily from the pan. I like to press down gently on the bacon during the first few minutes—this prevents it from curling and ensures even contact with the pan.

Once crispy, remove the bacon with tongs and transfer to a paper towel-lined plate. Leave the rendered fat in the skillet—you'll use it later for the roux. If you want extra crispiness, you can even broil the bacon for 2-3 minutes at the end, but watch it closely to avoid burning. The bacon should be crunchy with just a hint of smokiness when you bite into it.

Reduce the heat to medium-low and add the 0.5 cup unsalted butter to the skillet with the bacon fat. Let it melt completely, then add the 1 whole yellow onion and 4 cloves garlic cloves. Cook for 5-6 minutes until the onion becomes translucent and the garlic releases its fragrant aroma.

Here's where it gets good—sprinkle in the 0.25 cup all-purpose flour and stir constantly for 1-2 minutes until it forms a smooth, peanut butter-like consistency. This is your roux, and it's the secret to that creamy, velvety sauce. If it starts to darken, reduce the heat slightly—you want it pale gold, not browned.

Gradually whisk in the 1 cup warm whole milk and 1 cup heavy cream, ensuring no lumps form. Let the mixture simmer for 3-4 minutes until it begins to thicken slightly. Then, add the 1.5 tsp salt, 0.5 tsp ground black pepper, and 0.25 tsp mustard powder, stirring to combine. The mustard powder adds that subtle depth of flavor that makes this mac and cheese taste like a restaurant dish.

Now, reduce the heat to low and begin adding the cheeses in stages. Start with 1 cup gruyère cheese, stirring until it melts completely. Then add the 1 cup monterey jack cheese and 2 cups sharp cheddar cheese, one handful at a time, allowing each to melt before adding more. The sauce should be silky and glossy, with no visible cheese chunks. If it thickens too much, whisk in 1-2 tablespoons of pasta water later.

While the cheese sauce simmers, bring a large pot of salted water to a boil and cook the 12 oz elbow macaroni according to package instructions until al dente—about 1 minute less than the package suggests. Reserve 1 cup of pasta water before draining, then add the drained pasta to the cheese sauce.

Toss everything together until the pasta is fully coated in the sauce. If the sauce seems too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, spoonable consistency. The pasta should glide through the sauce like butter. Here's the thing—don't skip the al dente step. Undercooked pasta absorbs the sauce better and holds its shape when served.

Transfer the macaroni and cheese to a serving bowl and crumble the crispy bacon on top. The contrast between the crunchy bacon and the gooey cheese is what makes this dish so addictive. For extra richness, you can even melt a pat of butter on top or sprinkle with a pinch of extra black pepper. Let it sit for 2-3 minutes before serving so the flavors meld together.

Serve immediately while the cheese is still molten and the bacon is crisp. The first bite should deliver that perfect combination of salty, smoky bacon, creamy, cheesy goodness, and tender pasta. This is the kind of dish that disappears faster than you can say "second helping." Enjoy!

Pro cooking tips for perfect results

Cheese Sauce Secrets

The key to that restaurant-style sauce is low-and-slow melting. I add cheeses gradually—Gruyère first (it melts smoothest), then Monterey Jack, and finally sharp cheddar—to prevent clumping. Always use block-shredded cheese—pre-shredded contains anti-caking agents that make the sauce grainy.

For extra silkiness, whisk in 1 tablespoon pasta water if the sauce thickens too much before adding the pasta. 🧀

Bacon Crispiness Hacks

Thick-cut bacon is non-negotiable for that signature crunch. I press down on the bacon pieces with a spatula during the first 5 minutes of cooking to flatten them and ensure even crispiness. For maximum flavor, use Oscar Mayer or Applebee's brand bacon—they have the perfect balance of smokiness.

If you want extra crunch, broil the bacon for 2-3 minutes at the end, but watch it like a hawk to avoid burning. 🥓

Roux Perfection

The roux is where the magic happens. Cook it on medium-low heat until it's pale gold—never brown, or you'll get a bitter flavor. Stir constantly for 1-2 minutes until it reaches a peanut butter-like consistency.

This creates the velvety base for your cheese sauce. If your roux darkens too quickly, reduce the heat immediately. A well-made roux is the difference between creamy and clumpy mac and cheese. 🍳

Broiling for the Crust

Don't skip the broiling step—this is what gives Applebee's mac and cheese that signature caramelized top. Spread the mac and cheese in a 9x13-inch baking dish, then broil on high for 3-4 minutes until bubbly and golden.

Keep a close eye on it to prevent burning. The broiler adds that irresistible texture that makes this dish feel like a restaurant meal. 🔥

Pasta Water Rescue

Always reserve 1 cup of pasta water before draining—it's liquid gold for adjusting the sauce consistency. If your sauce seems too thick after combining with the pasta, add pasta water 1 tablespoon at a time until it reaches a creamy, spoonable texture.

The starch in the pasta water helps emulsify the sauce for that perfect cling. Trust me, this is the secret to mac and cheese that doesn't turn into a dry, gloppy mess. 💡

Timing is Everything

Work efficiently to keep the pasta from getting mushy. Cook the bacon first while you prep the aromatics, then build the roux while the pasta boils. The entire process should take about 45 minutes from start to finish.

If you're serving a crowd, assemble the mac and cheese in the oven dish and broil it while you finish other sides—this keeps everything hot and ready to serve. 🕒

Frequently asked questions