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Applebee's Honey Chicken Mac and Cheese delivers that perfect balance of sweet, smoky, and cheesy flavors we all crave. đ The secret lies in tender honey-glazed chicken paired with a rich, creamy mac and cheese topped with crispy breadcrumbsâjust like the restaurant version.
This recipe captures every element that makes it a comfort food favorite.
What sets this dish apart is the foil-sealed cooking method for the chicken, which locks in juiciness while the honey glaze caramelizes into a sticky, sweet-savory coating. The mac and cheese sauce is velvety and perfectly cheesy, with a triple layer of crispy breadcrumbs on top for that signature crunch.
It's the kind of dish that feels indulgent yet comes together with straightforward techniques.
The result is a restaurant-quality meal with tender, honey-drenched chicken pieces swimming in a creamy cheese sauce, all topped with golden, crispy breadcrumbs. Each bite delivers the perfect harmony of textures and flavorsâcreamy pasta, juicy chicken, and that addictive honey glaze. This is comfort food at its finest.
Ready in about 45 minutes, this recipe is perfect for feeding a crowd or treating yourself to a homemade version of a favorite restaurant dish. The best part? You can customize it with your favorite cheeses or add-ins. Let's get started!
Ingredients for applebee's honey chicken mac and cheese
Six ingredients make the magic happenâjuicy honey chicken, creamy cheese sauce, and that perfect crunchy top.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs đ | 2 ½ lb | Cut into 1-inch pieces |
| Elbow Macaroni đ | 1 ½ lb | Medium or jumbo size |
| Heavy Cream đĽ | 1 cup | Full-fat for richness |
| Whole Milk đĽ | 1 cup | For creaminess |
| Shredded Sharp Cheddar Cheese đ§ | 3 cups | Freshly grated preferred |
| Shredded Monterey Jack Cheese đ§ | 1 cup | For mild sweetness |
| Honey đŻ | ½ cup | Wildflower preferred |
| Dry Mustard đśď¸ | 1 tbsp | For depth of flavor |
| Garlic Powder đ§ | 1 tsp | Freshly ground preferred |
| Onion Powder đ§ | 1 tsp | For savory balance |
| Salt đ§ | 2 tsp | Kosher or sea salt |
| Black Pepper đśď¸ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs đ | 1 ½ cups | For triple-crusted crunch |
| Unsalted Butter đ§ | ½ cup | Melted for breadcrumb mix |
| Fresh Parsley đż | Âź cup | Chopped for garnish |
The chicken thighs are the star hereâboneless, skinless, and cut into even pieces so they cook perfectly in the foil. I grab mine from the butcher counter when possible, but the pre-cut packages at Costco or Walmart work great too. Look for good marbling if you're buying whole thighs to cut yourself. The honey glaze? Local wildflower honey has the best flavor, but any good-quality honey will do. Just don't use that cheap grocery store stuffâit won't caramelize right. For the macaroni, jumbo elbows give you that classic Applebee's look, but medium works too if that's what you've got.
No honey? Maple syrup is the best swapâjust use half the amount. Running low on sharp cheddar? Pepper jack adds a kick, or Colby if you want something milder. The panko breadcrumbs are non-negotiable for that crispy topâTrader Joe's sells the best stuff, but any high-quality panko will work. Fresh parsley is ideal for garnish, but dried parsley at half the amount works in a pinch. The butter for the breadcrumb mix? Don't use margarineâit won't crisp up right. And if you're worried about the dish being too sweet, the cheese and mustard balance it perfectly.
This dish reheats beautifullyâhonestly tastes better the next day once everything melds together. Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, portion it out before adding the breadcrumb toppingâfreeze the mac and cheese sauce separately, then add the crunchy bits fresh when serving. The honey glaze keeps for 3 months in the fridge if you make extraâgreat for drizzling on pancakes or yogurt. And if you're making this for a crowd, double the breadcrumb mixâtrust me, you'll want extra.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because itâs literally one pan, one pot. Toss the chicken thighs in the oven while the pasta cooksâno juggling, no mess. That honey glaze caramelizes right on the thighs, so you get sticky, saucy edges without extra cleanup.
- Craving-Worthy Crunch: Between us, the crispy chicken with that gooey cheddar blanket? Itâs the kind of dish youâll inhale first at the table. The sharp cheddar melts into that creamy milk-heavy cream sauce, but the chicken stays tender with just enough biteâno dry, sad bites here.
- Leftovers That Donât Suck: Honestly, this recipe makes way more than I need for dinner. The next day, I reheat it with a splash of milk to loosen the sauce, and itâs just as goodâif not betterâcold or warm. Pack it for lunch or freeze half for when youâre too tired to cook.
- Budget-Friendly Feast: Chicken thighs and elbow mac? Thatâs a protein-and-carb combo that wonât break the bank. I stretch it by adding a handful of frozen peas or leftover veggies, and suddenly, itâs a full meal for half the cost of takeout. Plus, the honey and cheddar stretch thin but taste rich.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that legendary triple-crusted crunch and foil-sealed juiciness at home!
đĽ Step 1: Triple-Crust the Chicken for Maximum Crunch
Preheat your oven to 425°F and line two baking sheets with parchment paper. Cut the 2.5 lb boneless, skinless chicken thighs into 1-inch piecesâthis size ensures even cooking and maximum surface area for that crispy crust.
In a shallow bowl, mix together the 1.5 cups panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 0.5 tsp black pepper. In another bowl, beat 2 eggs (not listed but required for bindingâthis is my secret for extra crispiness).
Dip each chicken piece first into the beaten eggs, letting excess drip off, then press firmly into the breadcrumb mixture, coating completely. Place on prepared baking sheets, leaving 1 inch between pieces. Bake for 15 minutes, flipping halfway, until golden brown and crispy. Remove and set asideâthey'll stay warm while you work on the mac and cheese.
đł Step 2: Cook the Elbow Macaroni to Perfect Al Dente
While the chicken cooks, bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Cook until 1 minute before the package directions for al denteâthis ensures it finishes cooking in the oven without becoming mushy. Drain and set aside, reserving 1 cup of pasta water.
Here's the thingâdon't rinse the pasta! The starch clinging to those noodles is what helps create that creamy sauce later. I've learned this the hard wayârinsed pasta leads to watery mac and cheese every single time.
đĽ Step 3: Build the Creamy Honey Cheese Sauce
In a large Dutch oven, melt the 0.5 cup unsalted butter over medium heat. Add the cooked macaroni and toss to coat in the butter. Stir in the 3 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese, letting them melt completely into the pasta.
Pour in the 1 cup heavy cream, 1 cup whole milk, and 0.5 cup honey, stirring constantly until smooth. Add the 1 tbsp dry mustard and simmer for 3-4 minutes until the sauce thickens slightly. If it gets too thick, add 2-3 tablespoons of reserved pasta water to loosen it to your desired consistency.
đĽ Step 4: Assemble and Bake the Triple-Crusted Masterpiece
Spread the mac and cheese mixture evenly in a 9x13-inch baking dish. Arrange all the crispy chicken pieces on top, pressing down gently so they stay in place. Sprinkle the remaining 0.5 cup unsalted butter (melted) evenly over the top, then sprinkle with the remaining 0.5 cup panko breadcrumbs.
Bake at 375°F for 20-25 minutes until the top is deep golden brown and bubbly. The cheese should be fully melted and the breadcrumbs crispy. For that restaurant-style foil seal, tent the baking dish with aluminum foil during the last 10 minutes of baking to trap steam and keep everything moist.
đ˝ď¸ Step 5: Serve with Fresh Parsley and Extra Crunch
Let the mac and cheese rest for 5 minutes before servingâthis gives the cheese time to set slightly and makes it easier to slice. Garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness.
Each bite should deliver that perfect combination: crispy chicken, creamy honey cheese sauce, and that triple-crusted crunch on top. I promise you, this is even better than the restaurant versionâno one will believe you made it at home!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE CHICKEN FIRST: Skip the slow cookerâs tender chicken and sear those thighs in a hot pan for 3-4 minutes per side before adding sauce. The Maillard reaction gives the dish depthâsomething the restaurant version nails, and youâll miss if you skip this. Use a mix of oil and butter for extra richness.
- STIR THE CHEESE IN: Donât just dump shredded cheddar on top. Whisk it into the warm cream-milk mixture off the heat until fully meltedâthis prevents clumps and ensures every bite is creamy, not cheesy. I learned this the hard way when my first batch looked like a science experiment.
- COOK THE PASTA AL DENTE: Pull the elbow macaroni out of boiling water when itâs just firmâabout 1 minute less than package instructions. Itâll finish cooking in the oven, and the texture stays perfect, not mushy. Overcooked pasta turns this dish into a sad, gluey mess.
- SAVE TIME WITH PARMESAN: Swap half the sharp cheddar for Parmesan in the cheese mixâit melts faster and adds a nutty kick without extra effort. Sprinkle the rest on top for browning. (Yes, even if youâre impatient like me, this works.)
Perfect pairings for these flavors
Sweet-Savory Sides
Applebee's honey chicken mac and cheese pairs beautifully with cornbreadâits slightly sweet, crumbly texture balances the rich honey glaze and creamy cheese. I use a Jiffy mix for convenience, but homemade cornbread with honey butter takes it to the next level.
For a lighter option, green beans sautĂŠed with garlic and almonds add freshness while complementing the dish's richness. đ˝
Crunchy Additions
Add crispy fried onions on top for extra crunchâjust toss ½ cup frozen diced onions in 1 tbsp oil and bake at 400°F for 8-10 minutes until golden.
Another great option is crispy bacon bitsâcook 4 slices bacon until crispy, crumble, and sprinkle on top before baking. These additions mimic Applebee's signature triple-crusted texture.
Drink Pairings
A sweet tea is the classic choiceâits Southern charm and subtle sweetness echo the honey glaze. For a non-alcoholic option, try sparkling lemonade with a splash of peach schnapps for a refreshing twist.
If you prefer beer, a light lager like Bud Light or Coors Light cuts through the richness without overpowering the dish. For wine lovers, a dry Riesling offers crisp acidity that balances the sweetness. đş
Extra Toppings
Fresh chopped scallions or green onions add a bright, fresh contrast to the rich flavors. For heat lovers, a sprinkle of crushed red pepper flakes (about ½ tsp) brings a subtle kick.
A drizzle of extra honey (about 1 tbsp) before serving enhances the sweetness. These toppings elevate the dish without altering its core flavors.
Meal Prep Suggestions
Make the mac and cheese sauce ahead and refrigerate it for up to 3 daysâjust reheat it with a splash of milk to restore creaminess. Prepare the honey-glazed chicken separately and store it in an airtight container.
When ready to serve, assemble everything fresh and bake to ensure the breadcrumbs stay crispy. This method saves time while keeping the dish restaurant-quality. â°
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs for this recipe?
Chicken breast works, but thighs are ideal because they stay juicier and have more flavor. If using breast, cut into ½-inch thick pieces and bake for 12-15 minutes instead of 15âbreast dries out faster. For extra moisture, marinate the pieces in 1 tbsp honey + 1 tbsp soy sauce for 15 minutes before breading.
Why does the mac and cheese sauce get watery when reheating?
This happens when the sauce separates or absorbs too much moisture. To fix it, stir in 1-2 tablespoons cold butter while reheating to restore creaminess. For future reheats, cover the dish with foil and warm at 350°F for 10 minutes instead of microwaving. The foil traps steam and prevents wateriness.
How do I make this dish vegetarian?
Replace the chicken with 1.5 lb extra-firm tofu or 1 lb mushrooms (like cremini or portobello). For tofu, press and cube it, then coat in breadcrumbs and bake at 400°F for 20 minutes. For mushrooms, sautÊ until golden before adding to the mac and cheese. Boost umami with 1 tsp soy sauce in the cheese sauce.
Can I make this dish ahead of time?
Yes! Assemble the mac and cheese (without the breadcrumb topping) up to 24 hours ahead and refrigerate. When ready to serve, bake at 375°F for 15-20 minutes until bubbly, then add fresh breadcrumbs and crisp at 400°F for 5 minutes. For the chicken, cook it fresh day-of or reheat separately at 350°F for 10 minutes to maintain crispiness.
What's the best way to store leftovers?
Store leftovers in an airtight container for up to 4 days in the fridge. For the breadcrumb topping, make a fresh batch when reheatingâsprinkle ½ cup panko + 1 tbsp melted butter on top after warming. To freeze, portion the mac and cheese sauce (without toppings) for up to 3 months. Reheat with a splash of milk to prevent dryness.