Side Dishes
This Applebee's honey chicken mac and cheese recipe delivers the same restaurant-quality magic you love—creamy, cheesy pasta topped with crispy breadcrumbs and golden honey-glazed chicken. The secret lies in balancing sweet and savory flavors while achieving that signature crispy texture on top.
I've recreated this dish exactly as it appears on their menu, so you can enjoy it at home without compromise.
The key to perfecting this dish is cooking the chicken separately and glazing it with honey and spices before combining it with the mac and cheese. The pasta gets coated in a rich, velvety cheese sauce that's just thick enough to hold those beautiful cheese streaks.
A final layer of crispy breadcrumbs adds texture and makes it look like it came straight from the restaurant.
What you'll end up with is a dish that's crispy on top, creamy in the middle, and packed with tender honey-glazed chicken. The flavors are perfectly balanced—sweet from the honey, rich from the cheese, and savory from the seasoned chicken.
This is comfort food at its finest, and it's easier to make at home than you might think.
Serve it as a main dish or side, and don't forget to garnish with extra breadcrumbs and parsley for that restaurant-quality presentation. The leftovers reheat beautifully, too, making it perfect for meal prep. Let's get started on recreating this classic dish!
Ingredients for applebee's honey chicken mac and cheese
These 15 ingredients bring Applebee's honey chicken mac and cheese to your kitchen—crispy, creamy, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, dry pasta |
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Honey 🍯 | ¼ cup | For glaze |
| Butter 🧈 | ½ cup | Unsalted, for cooking |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar preferred |
| Milk 🥛 | 1 cup | Whole milk for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For savory depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Butter (for breadcrumbs) 🧈 | 2 tbsp | Melted, for binding |
The chicken is the star here, so don't skimp on quality. Look for boneless breasts with good marbling—they stay juicier. Cut them into even-sized pieces so they cook at the same rate. For the honey glaze, local honey adds depth, but any brand works. The cheddar makes or breaks this dish—sharp cheddar from a block melts better than pre-shredded. If you're feeling fancy, grab some Kraft's Singles from the deli counter for that perfect shred. The breadcrumbs? Panko stays crispy—regular breadcrumbs get soggy.
No honey? Maple syrup works in a pinch, though it's less sweet. Short on heavy cream? Full-fat Greek yogurt at half the amount adds tang. Using pre-shredded cheese? Toast it in a dry pan first to remove excess moisture. The flour is just for thickening—if you're gluten-free, swap for cornstarch. For extra crispiness, bake the breadcrumb topping separately until golden. And if you're making this ahead, assemble it cold—the flavors meld better overnight.
This dish reheats beautifully—cover with foil and warm in the oven for 10 minutes. Keeps for 4-5 days in the fridge, but honestly, it's even better the next day. For meal prep, portion into containers with the breadcrumb topping on top so it stays crispy. The honey glaze can be made ahead too—just store it separately and toss with the chicken when reheating. Freezes for 3 months if you're planning ahead.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything into one pot (pasta, chicken, sauce) and let it simmer. No chopping, no fuss, no extra dishes. The honey glaze caramelizes right into the creamy cheese sauce, so you’re basically getting a shortcut to restaurant-level flavor.
- Sweet-Savory Balance: That honey isn’t just for show—it cuts through the richness of the heavy cream and butter, giving the mac a bright, sticky-sweet contrast. The chicken stays tender, soaking up the sauce like a sponge. Honestly, I’ll take this over plain mac any day.
- Leftover Goldmine: Between us, this dish tastes better the next day. The flavors meld even more, and the sauce thickens just enough to cling to every bite. I make a double batch on Sundays because it’s my go-to for lazy lunches or quick dinners—no reheating drama, just pure satisfaction.
- Budget-Friendly Luxury: You’re getting restaurant-quality comfort for a fraction of the cost. Chicken breast is affordable, elbow mac is a pantry staple, and honey adds that gourmet touch without breaking the bank. Plus, the heavy cream and butter make it feel indulgent, even if you’re feeding a crowd.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that signature sticky, cheesy dish with perfect crispy breadcrumbs.
Cook the Chicken and Make the Honey Glaze
Pat the 1.5 lb boneless chicken breast dry with paper towels and cut into 1-inch bite-sized pieces. Heat 2 tablespoons of the 0.5 cup butter in a large skillet over medium-high heat until melted. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until they turn light golden brown and cook through.
Remove the chicken from the skillet and set it aside. In the same skillet, reduce heat to medium and add the 0.25 cup honey. Stir and cook for 1-2 minutes until the honey begins to bubble slightly, creating a glossy glaze. This will add that signature sweetness that balances the rich cheese sauce.
Prepare the Creamy Cheese Sauce
In a large pot, melt the remaining 3 tablespoons butter over medium heat. Add the 2 tbsp all-purpose flour and whisk constantly for 1-2 minutes until the mixture forms a smooth paste and turns a light golden color. This is your roux, which will thicken the sauce beautifully.
Gradually pour in the 1 cup milk and 1 cup heavy cream while whisking continuously to prevent lumps from forming. Stir in the 2 cups shredded cheddar cheese, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until the cheese is completely melted and the sauce thickens to a velvety consistency.
Cook the Pasta and Combine Everything
While the sauce simmers, cook the 12 oz elbow macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and add it to the cheese sauce. Stir well to combine, adding a little pasta water at a time if the sauce becomes too thick.
Return the cooked chicken and honey glaze to the skillet and toss to coat the chicken pieces in the honey mixture. Add the chicken to the pasta and cheese sauce, stirring gently to distribute everything evenly. Let the mixture simmer together for 2-3 minutes to allow the flavors to meld completely.
Create the Crispy Breadcrumb Topping
In a small bowl, mix the 0.5 cup panko breadcrumbs with the 2 tbsp melted butter (for breadcrumbs). Spread the macaroni and cheese mixture evenly into a greased 9x13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top, pressing down gently with a spatula to ensure good contact with the cheese.
Bake in a preheated 375°F oven for 15-20 minutes, or until the breadcrumbs turn a deep golden brown and are crispy to the touch. The cheese should be bubbling around the edges, creating that perfect gooey texture underneath the crispy topping.
Garnish and Serve
Remove the baking dish from the oven and let it rest for 5 minutes to allow the cheese to set slightly. Garnish with chopped 0.25 cup fresh parsley for a pop of color and freshness. Serve immediately while the breadcrumbs are still crispy and the cheese is hot and stretchy.
This dish is best enjoyed right away, with that perfect contrast of crispy breadcrumbs on top and creamy, cheesy pasta underneath. The honey glaze adds just the right amount of sweetness to balance the rich, savory flavors.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- SEAR CHICKEN IN TWO BATCHES: That nonstick skillet isn’t big enough for all the chicken at once, and crowding makes it steam instead of brown. I learned this the hard way—pale, soggy chicken ruins the whole dish. Split the breasts into two batches, cook them in the same pan with a quick wipe between batches, and you’ll get that crispy, golden sear Applebee’s nails.
- USE FULL-FAT CREAM AND DON’T SKIMP: Heavy cream is the soul of this mac, and cutting corners with half-and-half or light cream makes the sauce thin and watery. My grandmother swore by full-fat dairy in rich dishes, and she was right: the sauce should coat the back of a spoon and cling to every noodle. No shortcuts here—measure it right.
- UNDERCOOK THE PASTA SLIGHTLY: The mac should finish cooking in the oven, not the pot. Boil elbow macaroni for 1 minute less than the package says, then drain it al dente. The residual starch will thicken the sauce while the pasta finishes cooking in the creamy, cheesy bath—just like the restaurant version.
- STIR THE SAUCE CONSTANTLY OFF HEAT: The sauce will look curdled and lumpy if you walk away while it simmers. After adding the honey and cream, reduce heat to low and stir like you’re stirring a pot of oatmeal—constant, gentle motions. I was skeptical until I tried it: the sauce thickens evenly and stays silky, not grainy.
Common mistakes when making your applebee's honey chicken mac and cheese
Overcooking the Chicken
One of the biggest mistakes is overcooking the chicken pieces, which turns them dry and rubbery. I've seen this happen when people leave the chicken in the skillet too long after it reaches 165°F internal temperature.
The key is to remove the chicken as soon as it's just cooked through—about 5-6 minutes in a hot pan. For extra insurance, use a meat thermometer to check the thickest piece. 🌡️
Skipping the Honey Glaze Step
Many home cooks rush this step or skip it entirely, thinking the honey can just be mixed in later. But that's where the restaurant-quality sweetness comes from! The honey needs to bubble and reduce slightly in the pan to create that glossy, caramelized glaze.
I recommend cooking it for 1-2 minutes on medium heat until it's just starting to bubble—this makes all the difference in flavor. 🍯
Underseasoning the Cheese Sauce
The cheese sauce is where the magic happens, and underseasoning it is a common mistake. I've learned that you can't have enough salt in this dish—start with the full 1.5 tsp kosher salt and taste as you go.
The sauce should be rich but not overwhelmingly salty. Also, don't forget the garlic powder and onion powder—they're essential for that savory depth that balances the sweet honey. 🧄
Using Wrong Cheese Type
Pre-shredded cheese is a no-no here because it contains anti-caking agents that prevent proper melting. I always use freshly shredded sharp cheddar from a block—it melts beautifully and gives that perfect stretchy texture.
If you're in a hurry, buy pre-shredded cheese but toast it in a dry pan for 2-3 minutes to remove excess moisture first. 🧀
Soggy Breadcrumb Topping
The breadcrumb topping is what makes this dish look restaurant-worthy, and soggy breadcrumbs ruin everything. The secret is to bake it separately if possible—spread the breadcrumb-butter mixture on a baking sheet and toast at 375°F for 3-4 minutes until golden before sprinkling on top.
If you must add it directly, press down firmly with a spatula to create a barrier between the cheese and breadcrumbs. 🍞
Not Resting Before Serving
Fresh out of the oven, this dish might look perfect, but it needs time to set up. Letting it rest for 5 minutes before serving allows the cheese to firm up slightly and the breadcrumbs to crisp further.
I've made the mistake of serving it immediately, and the cheese would be too runny. This short wait makes all the difference in presentation and texture. ⏳
Nutrition facts
Frequently asked questions
Can I make this dish ahead of time?
Assemble the mac and cheese completely (including the breadcrumb topping) and refrigerate for up to 2 days. When ready to serve, bake at 375°F for 15-20 minutes to restore crispiness. For best results, cover with foil while reheating to prevent over-browning. The flavors actually improve overnight!
What can I substitute if I don't have panko breadcrumbs?
Use regular breadcrumbs or crushed crackers, but they won't be as crispy. For extra crunch, try crushed cornflakes or Ritz crackers mixed with melted butter. Toast them separately at 375°F for 3-4 minutes before sprinkling on top.
Is there a way to make this dish dairy-free?
Yes! Swap the cheddar for dairy-free sharp cheddar, use coconut milk instead of heavy cream, and make your roux with olive oil instead of butter. For the breadcrumb topping, use vegan butter or olive oil. The texture will be slightly different but still delicious.
Can I use chicken thighs instead of breasts?
Chicken thighs work wonderfully—they stay juicier and add richer flavor. Use 1.5 lb bone-in, skin-on thighs for extra flavor. Cook them skin-side down first until crispy (5-6 minutes), then flip and finish cooking. Adjust honey glaze time to 2-3 minutes since thighs absorb less moisture.
How do I get the perfect cheese streaks?
Use freshly shredded sharp cheddar and stir the sauce vigorously while heating. For extra drama, sprinkle additional cheese on top before baking. The cheese should melt into bubbly, golden streaks. If your sauce is too thick, add 1-2 tablespoons of pasta water to loosen it.