Side Dishes
Recreating Applebee's famous chicken mac and cheese at home delivers that signature combination of crispy breaded chicken and creamy, cheesy layers in every bite. The secret lies in perfectly breading the chicken cutlets and building a rich, velvety cheese sauce that clings to al dente pasta.
I've tested countless variations to nail the texture—crispy chicken, tender pasta, and a sauce so thick it practically coats every noodle without being gluey.
This recipe starts with the chicken, which gets double-breaded for maximum crunch before baking to golden perfection. Meanwhile, the mac and cheese sauce simmers with a blend of sharp cheddar and Gruyère for depth, finished with a creamy roux that prevents separation.
The key to authenticity is letting the sauce rest while the chicken bakes, allowing flavors to meld before combining.
What you'll end up with is a restaurant-quality dish that's ready in about 45 minutes—crispy chicken cutlets nestled atop layers of creamy cheese and buttery noodles, all topped with a final sprinkle of breadcrumbs for extra crunch.
The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect balance of textures and flavors that made this dish a menu staple.
Perfect for feeding a crowd or meal prepping for the week, this version stays true to the original while offering flexibility for customization. Whether you're recreating a favorite restaurant meal or simply craving comfort food, this recipe delivers the goods every time. Let's get started with the ingredients you'll need.
Ingredients for applebee's chicken mac and cheese
Sixteen ingredients for that iconic Applebee's crunch and creaminess combo.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading chicken |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese-style for extra crunch |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, for depth of flavor |
| Elbow Macaroni 🍝 | 1 ½ lbs | Cooked al dente |
| Unsalted Butter 🧈 | ½ cup | For roux and richness |
| All-Purpose Flour 🌾 | ¼ cup | For cheese sauce roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The chicken is where it all starts. Look for boneless, skinless breasts—thicker cuts work best since they hold up to the double-breading. Pound them to about 1/4-inch thickness for even cooking. Costco or Trader Joe's usually have good deals on bulk chicken. For the cheese, sharp cheddar is non-negotiable—it needs that tang to cut through the richness. Gruyère adds depth, but if you can't find it, Parmesan works in a pinch. The macaroni should be elbow-shaped for that classic bite—Barilla is my go-to, but any good-quality pasta works.
No panko? Regular breadcrumbs toasted in a dry pan for 2 minutes will give you similar crunch. Short on Gruyère? Swiss cheese at half the amount keeps the mild flavor. The roux is crucial—don't rush it. Cook the butter and flour until it's a deep golden color (about 5 minutes) so the sauce doesn't turn gluey. For extra richness, stir in 1 tbsp of cream cheese with the milk. The garlic can be pre-minced from a jar if you're in a hurry, but fresh is always better. If your cheese sauce separates, just whisk in a splash of cold milk to bring it back together.
Chicken stays fresh for 2 days in the fridge—use it up or freeze it. The cooked mac and cheese reheats beautifully, but add a splash of milk when warming to keep it creamy. Portion into glass baking dishes for easy reheating. Leftovers keep for 4-5 days in the fridge or 3 months frozen. For meal prep, assemble the dish, refrigerate, then bake straight from the fridge for even cooking.
Why You'll Love This Recipe
- Crispy Without Fuss: Between us, that panko crust on the chicken? It’s the star. You just dip the breasts in egg, coat them in seasoned breadcrumbs, and bake—no frying, no stress. The result? That satisfying crunch that turns mac and cheese into a full meal.
- Cheese So Good: Sharp cheddar isn’t just in the mix—it’s the whole vibe. The way it melts into that creamy pasta sauce, then clings to every bite of chicken? Honestly, it’s the kind of cheesy satisfaction that makes you pause mid-bite. (Yes, even on a Tuesday night.)
- Leftovers That Save: This recipe actually improves the next day. The chicken stays tender, the crust holds up, and the cheese doesn’t turn grainy. I pack it for lunches—my coworkers swear I’m hiding a secret restaurant.
- Weeknight Workhorse: Minimal chopping required. One sheet pan, one spatula, done. You’re feeding a crowd or just yourself—either way, it’s ready in under 40 minutes. (And cleanup? One bowl. That’s it.)
Step-by-step instructions for Applebee's chicken mac and cheese
Here's how to recreate that iconic crispy chicken and creamy cheese combo at home.
Prepare the Crispy Chicken
Place the 2 lb boneless, skinless chicken breast between two sheets of plastic wrap and pound it to an even ½-inch thickness using a meat mallet. This ensures even cooking and perfect crispiness. Season both sides generously with ½ teaspoon of the 1.5 teaspoon salt and ¼ teaspoon of the 0.5 teaspoon black pepper.
Set up three shallow bowls. In the first, whisk together the 1.5 cups all-purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper. In the second bowl, beat the 2 whole large eggs until smooth. Place the 1.5 cups panko breadcrumbs in the third bowl. Working with one piece at a time, dredge each chicken cutlet first in the flour mixture, then the beaten eggs, and finally the panko breadcrumbs, pressing gently to adhere. Let the breaded chicken rest for 10 minutes while you prepare the pasta.
Cook the Elbow Macaroni
Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook the 1.5 lbs elbow macaroni until al dente according to package instructions (usually about 10-12 minutes). Drain the pasta, reserving ½ cup of the pasta water, and set aside. The pasta should be tender but still have a slight bite.
While the pasta cooks, heat 2 tablespoons of the 0.5 cup unsalted butter in a large oven-safe skillet over medium heat. Add the breaded chicken and cook for 3-4 minutes per side until golden brown and crispy. Transfer the cooked chicken to a plate and keep warm.
Make the Creamy Cheese Sauce
In the same skillet, reduce heat to medium and add the remaining 3 tablespoons unsalted butter. Stir in the 0.25 cup all-purpose flour to form a roux, cooking for 1-2 minutes until golden and bubbly. Slowly whisk in the 2 cups whole milk, ensuring no lumps form. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Reduce heat to low and stir in the 2 cups sharp cheddar cheese and 1 cup gruyère cheese until completely melted and smooth. Add the minced 4 cloves garlic and the remaining 1 teaspoon salt and ¼ teaspoon black pepper. If the sauce becomes too thick, whisk in 1-2 tablespoons of the reserved pasta water until creamy.
Assemble and Bake
Return the cooked chicken to the skillet and gently fold in the cooked elbow macaroni. The mixture should be well combined but still hold its shape when spooned into the baking dish. Transfer everything to a greased 9x13-inch baking dish and spread evenly.
Bake at 375°F for 15-20 minutes until bubbly and golden on top. Watch closely in the last 5 minutes to prevent over-browning. Remove from the oven and let rest for 5 minutes before sprinkling with the 1 tablespoon dried parsley. Serve immediately with extra parsley if desired.
Serve with Confidence
The finished dish should have perfectly crispy chicken on top of creamy, cheesy macaroni. Each bite should deliver that satisfying combination of textures - crispy chicken, tender pasta, and velvety cheese sauce. The garlic and parsley add just the right amount of freshness to balance the richness.
This recipe serves 6, so you'll have plenty for leftovers. Store any uneaten portions in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, cover with foil and warm in the oven at 350°F until heated through, about 15-20 minutes.
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- CRUST IT PROPERLY: The panko-egg coating won’t stick if your chicken is damp—pat those breasts thoroughly with paper towels before dredging. I learned this the hard way when my first batch turned into soggy pancakes instead of crispy bites. Use about 1/2 cup panko per egg, pressed firmly onto the chicken so it clings like armor.
- BRINE THE CHEESE: Sharp cheddar loses its punch when melted—toss the shredded cheese with 1 tablespoon of water per cup while you’re prepping. My grandmother swore by this, and she was right: the cheese stays sharper, melts smoother, and doesn’t turn into a greasy blob. Do this before adding it to the pasta.
- DON’T OVERCOOK THE PASTA: Applebee’s version uses elbow macaroni, and it’s supposed to have a slight bite—pull it from boiling water when it’s 1 minute shy of package time. I used to overcook it, and the texture turned mushy under all that cheese. Reserve 1/2 cup pasta water too; it’s the glue that keeps the sauce from breaking.
- SEAR THE CHICKEN HOT: Cast iron or a heavy skillet is your friend here—get it screaming hot before adding the chicken. I was skeptical until I tried it: the sear locks in juices, and the crust turns golden instead of pale. Cook in batches if needed, but don’t crowd the pan or you’ll steam the chicken instead of browning it.
Storing and reheating your leftovers
Refrigerator Storage
Store leftovers in an airtight container with a tight-fitting lid to preserve freshness. I recommend glass Pyrex containers—they keep the dish from absorbing fridge odors and reheat beautifully. The chicken mac and cheese stays fresh for 3-4 days when refrigerated at 40°F or below.
The cheese sauce will thicken slightly, so stir in 1-2 tablespoons of milk when reheating to restore creaminess. 🥫
Freezer Prep Tips
For longer storage, freeze portions in single-serving glass containers or heavy-duty freezer bags with 1 inch of headspace for expansion. I like using quart-sized containers for easy reheating.
Label with the date—this dish keeps for 3 months without quality loss. Let it cool completely before freezing to prevent ice crystals. 🧊
Oven Reheating
My preferred method is oven reheating—it maintains the crispy chicken and creamy texture. Cover the dish with foil and bake at 350°F for 15-20 minutes until heated through.
For extra crispiness, uncover for the last 5 minutes of reheating. If the top looks dry, drizzle with 1 tablespoon of milk before reheating. 🔥
Microwave Quick Fix
For faster reheating, use the microwave on 50% power in 1-minute intervals, stirring between each interval. Cover with a damp paper towel to prevent drying. Add 1-2 tablespoons of milk or chicken broth if the sauce seems too thick.
This method works best for individual portions and takes about 3-4 minutes total. ⏱️
Stovetop Method
For a restaurant-style finish, reheat in a skillet over medium-low heat. Add 2 tablespoons of milk to loosen the sauce and prevent sticking. Stir frequently for 5-7 minutes until piping hot. This method adds a slight crisp to the edges that you won’t get from the microwave. 🍳
Reviving Texture
If your leftovers lose their crispy texture, broil for 2-3 minutes at the end of reheating. Sprinkle with 1 tablespoon of breadcrumbs before broiling for extra crunch. For extra richness, stir in 1 teaspoon of butter while reheating—it makes all the difference in restoring that restaurant-quality mouthfeel. 💫
Nutrition facts
Frequently asked questions
Can I make this recipe without Gruyère cheese?
Gruyère adds depth, but you can substitute ½ cup Swiss cheese or ½ cup Parmesan for a similar mild, nutty flavor. For extra richness, add 1 tablespoon cream cheese to the sauce. The key is maintaining the sharp cheddar as the base—it's what gives the dish that signature tang.
Why does the chicken need to rest after breading?
The 10-minute rest lets the breading adhere better and prevents the chicken from falling apart when cooking. This is especially important for thin cutlets. If you're short on time, rest for at least 5 minutes—just don't skip it entirely. The breading will be less crispy if you cook immediately.
Can I use rotisserie chicken instead of fresh?
Yes, but with adjustments! Use 2 cups of cooked, shredded rotisserie chicken (about 1 lb raw equivalent) and reduce the panko to 1 cup to avoid overpowering the dish. Shred the chicken finely and fold it into the mac and cheese after baking. The texture will be slightly different but still delicious.
How do I fix a gluey cheese sauce?
Gluey sauce happens when the roux cooks too long or the milk isn't added gradually. To fix it, whisk in 1-2 tablespoons of reserved pasta water or cold milk until smooth. For prevention, cook the roux only until golden (about 1-2 minutes) and stir constantly when adding milk. The sauce should coat the back of a spoon but still be pourable.
Can I make this ahead of time?
Yes! Assemble the dish completely (including baking), then refrigerate for up to 2 days. Reheat covered with foil at 350°F for 20-25 minutes. For freezing, bake first, then cool completely before storing in airtight containers for 3 months. Thaw overnight in the fridge before reheating. The flavors actually improve after resting!