Side Dishes
Applebee's Honey Chicken Mac and Cheese delivers that perfect balance of crispy, cheesy comfort—where golden breadcrumbs meet sweet-spiced chicken and creamy cheese rivers. The secret lies in the technique: baking the mac and cheese until the top forms a crispy crust while the chicken stays juicy and tender.
I’ve recreated this dish exactly as it’s served in restaurants, ensuring every bite delivers that signature combination of textures and flavors.
This recipe transforms simple ingredients into something restaurant-worthy with minimal effort. The honey-glazed chicken adds a touch of sweetness that pairs beautifully with the rich, cheesy sauce, while the breadcrumb topping provides that satisfying crunch.
The key is cooking the pasta al dente and baking it just long enough to create a crispy, golden crust without drying out the noodles.
What you’ll end up with is a dish that’s hearty enough to serve as a main course but still feels like a comforting side.
The honey chicken adds a subtle sweetness that cuts through the richness of the cheese, and the breadcrumbs add a satisfying crunch that makes every bite worth it.
This is the kind of mac and cheese that’s hard to resist—once you try it, you’ll never go back to the basic versions.
The best part? This recipe is foolproof and delivers consistent results every time. Whether you're feeding a crowd or just craving a comforting meal, this Honey Chicken Mac and Cheese will hit the spot. Let’s get started on recreating this restaurant favorite at home.
Ingredients for applebee's honey chicken mac and cheese
Pantry staples plus a few special touches—this mac and cheese delivers restaurant magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, dry pasta |
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Honey 🍯 | ½ cup | Pure, mild clover honey |
| All-Purpose Flour 🌾 | ¼ cup | For breadcrumb mixture |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Garlic Powder 🧄 | 1 tsp | For seasoning |
| Onion Powder 🧅 | 1 tsp | For seasoning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The cheeses are where this dish shines. Sharp cheddar gives that tangy bite, while Monterey Jack keeps things creamy—don't use pre-shredded, as it gets gummy when melted. I grab block cheese from the deli counter (it shreds better) and store it wrapped in parchment in the fridge. For the chicken, bone-in, skin-on thighs stay juicier than breasts, but breasts work if you're in a hurry. Just don't overcook them—you want tender, not dry. The honey should be pure clover or wildflower—none of that processed stuff with additives.
No sharp cheddar? Pepper jack or smoked Gouda work in a pinch, though the flavor will differ. Running low on Monterey Jack? Colby Jack or mozzarella stretch it out. The breadcrumbs are non-negotiable for that crispy top—panko is your best bet, but Italian breadcrumbs work too. Want extra crunch? Mix in crushed cornflakes or buttery crackers with the panko. The honey glaze? You can use maple syrup or agave if you're avoiding honey, but it'll taste different. Fresh out of garlic powder? One clove of fresh garlic minced in with the chicken works too.
This reheats beautifully—just cover with foil and pop in the oven at 375°F for 10-15 minutes. The leftovers keep for 4 days in the fridge, but honestly, it's even better the next day once the flavors meld. For meal prep, assemble the dish without baking, then refrigerate and bake straight from the fridge—add 5-10 extra minutes to the baking time. The honey glaze? Store it separately in a jar for up to 2 weeks—drizzle it on pancakes or yogurt too.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this for lazy nights—just toss the chicken and pasta in one pot, then dump in the cheeses and cream. No fancy layers or baking dishes to wash; the stove does all the work while I pour my second glass of wine.
- Sweet-Savory Balance: That honey glaze on the chicken? It’s the star. The sharp cheddar and Monterey Jack melt into a rich sauce that cuts through the stickiness, while the chicken stays juicy and caramelized. Honestly, it’s the kind of flavor combo that makes you want to eat it straight from the pan.
- Game for Any Day: Between us, this is my go-to for game days, sick nights, or when I need to feed my book club without stress. The leftovers reheat like a dream, and the portions are generous enough that no one feels shortchanged—even my picky teen asks for seconds.
- Budget Win: I buy chicken breasts in bulk, and the cheeses stretch far when mixed with cream. For under $10, I feed four people a meal that feels restaurant-worthy. Plus, the elbow macaroni is cheap and always in my pantry—no special shopping trips needed.
Step-by-step instructions for applebee's honey chicken mac and cheese
Here's how to recreate that perfect balance of sweet, spicy, and crispy in your own kitchen.
🍳 Step 1: Cook the Chicken and Prepare the Pasta
Start by cutting the 1.5 lb boneless, skinless chicken breast into bite-sized pieces. Heat 0.25 cup butter in a large skillet over medium-high heat until melted. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces are cooked through and lightly browned. Remove the chicken and set it aside.
While the chicken cooks, bring a large pot of salted water to a boil. Add the 12 oz elbow macaroni and cook according to package instructions until al dente—about 1 minute less than suggested. Drain the pasta, reserving 1 cup of pasta water, and set it aside.
🥘 Step 2: Create the Honey-Spiced Cheese Sauce
In the same skillet, reduce the heat to medium and add 0.5 cup honey, 1 tsp garlic powder, and 1 tsp onion powder. Stir to combine and let it simmer for 2 minutes until slightly thickened. Then, gradually whisk in 1 cup heavy cream and 1 cup milk until smooth.
Lower the heat to low and sprinkle in 2 cups sharp cheddar cheese and 1 cup monterey jack cheese, stirring constantly until fully melted and the sauce is creamy. If the sauce becomes too thick, add pasta water in small amounts until it reaches a smooth, pourable consistency.
🍳 Step 3: Combine Chicken and Sauce
Return the cooked chicken to the skillet and stir gently to coat it in the honey-spiced cheese sauce. Let it simmer for 3-4 minutes until the chicken is fully heated through and the flavors meld together. Taste and adjust seasoning with 1.5 tsp salt and 0.5 tsp black pepper if needed.
In a separate bowl, mix the 1 cup panko breadcrumbs with the remaining 0.25 cup all-purpose flour and 1 tsp garlic powder. This will create the crispy topping that mimics the restaurant version perfectly.
🔥 Step 4: Assemble and Bake for Crispy Topping
Preheat your oven to 375°F. Transfer the chicken and cheese mixture to a greased 9x13-inch baking dish. Sprinkle the panko breadcrumb mixture evenly over the top, pressing down lightly to help it adhere. Bake for 15-20 minutes until the breadcrumbs are golden brown and crispy.
Let the dish rest for 5 minutes before serving. The crispy breadcrumb topping will stay crunchy, while the honey-spiced cheese sauce underneath remains creamy and flavorful. Serve immediately for the best texture and taste!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- Cook Chicken Low: Applebee’s version uses tender, shredded chicken—not dry, rubbery strips. Simmer the breasts in the same sauce (after searing) until they hit 165°F, then shred with forks while still hot. I used to overcook it, and the texture suffered—this keeps it juicy and easy to mix in later.
- Grate Cheese Fresh: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Buy blocks of sharp cheddar and Monterey Jack, then grate them yourself. It’s a little extra work, but the sauce stays silky smooth—no clumps to fight when plating.
- Temper the Cream: Heavy cream burns fast when tossed into hot sauce. Warm it separately over low heat (or even just microwave it for 20 seconds) before stirring it in. I learned this the hard way—scorched cream ruins the whole dish.
- Reserve Some Starch: Drain the pasta, but save ½ cup of the starchy water. Stir it into the cheese sauce at the end—it thickens the sauce naturally and cuts through the richness. Skipping this step makes the sauce clingy and heavy.
Regional styles of this applebee's honey chicken mac and cheese
Southern Comfort Twist
Inspired by Applebee's Southern roots, this version swaps the honey glaze for a sweet-and-spicy twist using 2 tbsp hot honey and ½ tsp smoked paprika in the chicken marinade. The smoky depth pairs beautifully with the cheesy sauce, creating a flavor profile that feels like a Southern BBQ meetup.
Serve with crispy fried okra on the side for that true Southern diner experience. 🌶️
Texas-Style Ranch Upgrade
For a Texan-inspired take, add 1 tbsp ranch seasoning (like McCormick's) to the breadcrumb mixture and top with chopped green onions and crumbled bacon. The ranch seasoning adds a herby, savory note that contrasts wonderfully with the sweet honey.
I like to use thick-cut bacon for extra crunch—just cook it until crispy and crumble it on top before baking. 🍖
Midwest Homestyle Version
In the Midwest, they love their mac and cheese hearty and comforting. Swap the Monterey Jack for 1 cup of sharp white cheddar and add ½ cup of cream cheese to the sauce for extra richness.
Top with crushed Ritz crackers instead of panko for a buttery, nostalgic crunch. This version feels like a cozy dinner at your grandma's table—perfect for cold nights. 🏡
California Fusion Style
For a West Coast twist, add 1 tbsp sriracha to the honey glaze and top with toasted sesame seeds and thinly sliced scallions. The sriracha brings a subtle heat that balances the sweetness, while the sesame adds a nutty depth.
Serve with a side of miso soup for a full fusion experience. This version is lighter but still packed with flavor—ideal for health-conscious diners. 🌿
New England Clam Chowder Hybrid
Believe it or not, this works surprisingly well as a clam chowder-inspired mac and cheese. Fold in 1 cup of chopped steamed clams (or canned clams drained) into the cheese sauce, then top with crumbled bacon and chopped parsley.
The briny clams cut through the richness of the cheese, creating a unique but delicious twist. Perfect for seafood lovers! 🦪
Game Day Crowd-Pleaser
For game day gatherings, double the recipe and serve it in individual cast-iron skillets for easy sharing. Add ½ cup of shredded rotisserie chicken to the sauce and top with extra crispy bacon bits and green onions.
The skillets keep everything warm and make it easy to serve straight from the oven. This version is always a hit at tailgates! 🏈
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Assemble the dish without baking, then refrigerate it in a covered container. When ready to serve, bake straight from the fridge at 375°F for 25-30 minutes—add 5-10 extra minutes to account for the cold start. The flavors actually improve overnight, and the crispy topping stays perfect!
What's the secret to getting that crispy breadcrumb topping?
The key is pressing the breadcrumb mixture firmly onto the cheese sauce before baking and using panko (not regular breadcrumbs). For extra crispiness, broil for 1-2 minutes at the end—just watch closely to avoid burning! A greased baking dish also helps prevent sticking.
Can I substitute chicken thighs instead of breasts?
Yes! Chicken thighs stay juicier and add richer flavor. Use bone-in, skin-on thighs for best results, but remove the skin before cooking. Reduce the cooking time to 4-5 minutes (they cook faster than breasts) and adjust the honey glaze to ⅓ cup since thighs have more natural fat.
Why did my mac and cheese turn out too thick?
This usually happens when the sauce cooks down too much without enough liquid. Always reserve 1 cup of pasta water and add it gradually to thin the sauce. For extra insurance, stir in 1-2 tbsp milk or cream while baking. The sauce should coat the back of a spoon but still be pourable.
Is this dish kid-friendly?
Kids love the sweet honey glaze and crispy topping. For picky eaters, serve the honey sauce on the side so they can dip their chicken or mac and cheese. The mild cheeses and familiar textures make this a crowd-pleaser for all ages.