Side Dishes
A Applebee's honey chicken mac and cheese recipe delivers that perfect balance of sweet, savory, and cheesy comfort in every bite. The crispy breaded chicken sits atop rivers of creamy mac and cheese, creating a dish that's impossible to resist. I've recreated this signature restaurant favorite at home with a few key techniques that guarantee restaurant-quality results. The secret to perfecting this dish lies in two parts: tender, crispy chicken with a sticky honey glaze and ultra-creamy mac and cheese that holds its shape. You'll start by breading the chicken in a seasoned flour mixture, then bake it until golden and crispy. Meanwhile, the mac and cheese sauce simmers until it's thick enough to coat each noodle perfectly. What you'll end up with is a dish that's rich, satisfying, and packed with flavor—crispy chicken pieces that stay tender inside, golden mac and cheese with a velvety texture, and that perfect sweet-savory honey glaze that ties everything together. This recipe delivers on all the comfort food promises without requiring any special skills. Serve this dish with a side of steamed vegetables or a simple salad to balance the richness. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let's get started on recreating this Applebee's classic at home!
Ingredients for applebee's honey chicken mac and cheese
These 15 ingredients create Applebee's iconic crispy chicken and creamy mac and cheese at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Cornstarch 🌾 | 2 tbsp | For extra crispiness |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Onion Powder 🧅 | 1 tsp | Adds savory base |
| Eggs 🥚 | 1 whole | Beaten for coating |
| Elbow Macaroni 🍝 | 12 oz | Uncooked weight |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | For creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Colby Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Honey 🍯 | ½ cup | For sticky glaze |
| Unsalted Butter 🧈 | 4 tbsp | For sauce richness |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
The chicken is where the magic happens. Boneless, skinless breasts cut into even 1-inch pieces ensure consistent cooking. I grab mine from the butcher section at Kroger—they're usually pre-cut and ready to go. For the breading, all-purpose flour plus cornstarch gives that signature crispiness. Pro tip: Pat the chicken dry with paper towels before breading—it makes all the difference. The spices are simple but essential: garlic powder and onion powder build flavor while black pepper adds depth. Don't skip the cornstarch—it's what makes the chicken stay crispy even after sitting on top of the mac and cheese.
No sharp cheddar? Monterey Jack works in a pinch, though it won't be as tangy. The honey should be real liquid honey—none of that corn syrup stuff. For a quicker version, use pre-shredded cheese (the kind in the green canisters), but fresh-shredded melts better. Running low on heavy cream? Half-and-half plus a splash of milk gets you close. The macaroni is non-negotiable—elbow noodles hold up best to the cheesy sauce. And if you're feeling fancy, truffle oil in the honey glaze adds a gourmet touch that pairs perfectly with the sweet-savory combo.
This dish reheats beautifully—just add a splash of milk to loosen the sauce. Keeps 4-5 days in the fridge, though I can't promise anyone will have leftovers. For meal prep, bake the chicken and sauce separately, then assemble when ready to serve. The honey glaze sets up nicely, so you can even make it a day ahead. Store the chicken pieces in the fridge until you're ready to assemble everything. Trust me, the wait is worth it for that first bite of crispy chicken breaking through the gooey cheese rivers.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—dredge the chicken in flour, cornstarch, and garlic powder, then pan-fry it right in the same skillet I’ll later toss the mac and cheese in. That golden crust? Stays put, no extra dishes.
- Honey-Garlic Hug: The secret’s in the balance—just enough honey to caramelize, garlic powder to deepen, and black pepper to cut the sweetness. It’s the kind of flavor that makes you pause mid-bite, like, "Wait, is this from a restaurant?"
- Lunchbox Hero: Between us, this is my go-to for meal prep. Shredded chicken stays tender for days, the cheese sauce clings to every noodle, and the whole thing reheats like it’s fresh off the stove. Pack it cold or warm—either way, it’s a win.
- Budget Buster: Chicken breast might not be the cheapest cut, but here’s the hack: stretch it by mixing in a little extra cornstarch flour mix before frying. You’ll get more crispy bits for fewer bucks, and the mac and cheese stretches over more servings. Smart, right?
Step-by-step instructions for Applebee's honey chicken mac and cheese
Get ready for that perfect balance of crispy chicken and gooey cheese sauce—this method delivers every time!
Prep and Bread the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces—this ensures even cooking and crispy edges. In a large bowl, combine the 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp ground black pepper. The cornstarch is key here—it creates that extra-crispy texture we're after.
Pour the beaten 1 whole egg into a separate shallow dish. Dip each chicken piece into the egg, letting any excess drip off, then coat thoroughly in the flour mixture. Press gently to help the breading stick. Let the breaded chicken rest for 5 minutes—this gives the coating time to adhere properly before frying.
Cook the Chicken to Crispy Perfection
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the breaded chicken in a single layer—don't overcrowd the pan, or it'll steam instead of crisp. Cook for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F. The edges should look crispy, not pale.
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. If the oil starts smoking, lower the heat slightly—you want a gentle sizzle, not a raging fire. Keep the chicken warm while you prepare the mac and cheese sauce.
Cook the Elbow Macaroni
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until al dente—about 2 minutes less than the package instructions. Drain the pasta, but don't rinse it—those starchy waters help the cheese sauce cling. Reserve 1 cup of the pasta water for later.
While the pasta cooks, melt the 4 tbsp unsalted butter in a large skillet over medium heat. Add the shredded 2 cups sharp cheddar cheese and 1 cup Colby Jack cheese, stirring constantly until fully melted and smooth. This is where the magic happens—the cheese should be silky, not grainy.
Make the Creamy Honey Sauce
Pour in the 1 cup heavy cream and 1 cup whole milk, stirring until smooth. Add the ½ cup honey and 1.5 tsp salt, then simmer for 3-4 minutes until the sauce thickens slightly. If it gets too thick, whisk in 2-3 tablespoons of the reserved pasta water to reach your desired consistency—it should coat the back of a spoon.
Add the cooked macaroni to the skillet and toss to coat evenly. The sauce should cling to every strand of pasta, creating those beautiful cheese rivers we all love. If it looks too dry, add more pasta water 1 tablespoon at a time until it's creamy and glossy.
Combine and Serve
Gently fold the crispy chicken into the macaroni mixture, tossing just enough to distribute it evenly. The contrast of the warm, gooey pasta and crispy chicken is what makes this dish so irresistible. Transfer to serving bowls and let everyone dig in while it's hot!
This dish is all about balance—crispy chicken, creamy cheese sauce, and perfectly cooked pasta. Serve immediately with a side of garlic bread or a simple green salad to complete the meal. Enjoy every bite of that restaurant-quality comfort food at home!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE CHICKEN RIGHT: The honey glaze won’t stick properly if your chicken is damp. Pat those breasts thoroughly with paper towels after cooking—even if they look dry, do it again. I learned this the hard way when my first batch turned soggy under the sauce.
- USE CORNSTARCH LIKE GLUE: That cornstarch isn’t just for thickening—it’s what makes the sauce cling to the chicken. Mix it with 2 tablespoons cold water first, then whisk it into the simmering honey sauce. Stirring constantly for 30 seconds prevents lumps and gives you that silky, restaurant-style finish.
- DON’T OVERCOOK THE PASTA: Applebee’s version uses elbow macaroni, and it should be al dente—firm enough to hold its shape but not hard. Check the package time, then pull it 1-2 minutes early. The cheese sauce will finish cooking it perfectly, and you’ll avoid that mushy texture that kills the dish.
- SALT THE CHICKEN BEFORE BREADING: Season the chicken breasts generously with salt and pepper before dredging in flour. I used to skip this, thinking the sauce would add enough flavor, but the seasoning gets trapped inside the breading instead. A pinch of garlic powder in the flour mix adds an extra layer of depth that makes all the difference.
Regional styles of these flavors
Southern Comfort Twist
In the South, this dish gets a smoky kick by adding ½ tsp smoked paprika to the chicken breading. I like using Cajun seasoning instead of just garlic and onion powder for extra depth.
Serve with a side of collard greens or cornbread to complete the Southern feast. The honey glaze stays sweet but balances perfectly with the smoky spices.
Midwest Heartland Style
The Midwest version keeps the honey chicken but swaps the cheeses for a blend of Monterey Jack and Gouda, which adds a nutty richness. I also recommend tossing in ½ cup diced bacon before serving for that classic Midwest touch.
A side of buttery dinner rolls completes the meal—this is comfort food at its finest.
West Coast Fusion
For a West Coast twist, I like adding 1 tbsp sriracha to the honey glaze before serving to give it a subtle heat. Swap the Colby Jack for Pepper Jack and add ¼ cup chopped cilantro on top.
Serve with a side of avocado slices or a light citrus salad to cut through the richness. This version feels fresh yet still delivers that familiar comfort.
Texas BBQ-Inspired
In Texas, this dish gets a BBQ makeover by adding ¼ cup BBQ sauce to the honey glaze before serving. I also like using sharp cheddar and pepper jack for the mac and cheese, then topping it with crumbled bacon and chopped green onions.
Serve with a side of pickles or jalapeño slices for that true Texan experience.
Northeast Italian Influence
The Northeast version keeps the honey chicken but adds an Italian touch by using ricotta cheese in the mac and cheese sauce—just mix in ½ cup ricotta with the other cheeses.
I also recommend adding 1 tsp Italian seasoning to the chicken breading. Serve with a side of garlic knots or a simple arugula salad with lemon dressing for a fresh contrast.
Kid-Friendly Adaptation
For picky eaters, I reduce the honey to ¼ cup and add ½ cup diced apples to the mac and cheese sauce for natural sweetness. Use mild cheddar instead of sharp cheddar, and cut the chicken into smaller, bite-sized pieces.
Kids love the familiar flavors but get a fun twist with the apple addition—it’s a win-win for family meals. 🍎
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes! Chicken thighs work beautifully and stay juicier than breasts. Use 1.5 lb boneless, skinless thighs cut into 1-inch pieces. Since they're more forgiving, you can reduce the cooking time to 2-3 minutes per side—just watch for 165°F internal temp. The skin adds extra crispiness, so skip the breading if you prefer.
Why is my mac and cheese sauce too thick or grainy?
Grainy sauce usually means the cheese melted unevenly. Stir constantly over medium heat and avoid boiling. For thickness, whisk in pasta water 1 tbsp at a time until silky. Pro tip: Use shredded cheese (not pre-shredded) and melt it first with butter before adding liquids.
How do I make this dish ahead of time?
Prepare the chicken and sauce separately, then refrigerate in airtight containers. Reheat chicken in a 350°F oven for 10 minutes, then warm the sauce on the stovetop with 1 tbsp milk to loosen it. Assemble just before serving to keep the chicken crispy. The sauce reheats best in 2-3 minutes over low heat.
What's the best way to make it vegetarian?
Swap the chicken for crispy baked tofu or cauliflower florets (tossed in the same breading). For extra protein, add ½ cup chickpeas to the mac and cheese. Use nutritional yeast for a cheesy flavor if avoiding dairy. The honey glaze works perfectly with plant-based proteins too!
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for breading and add 1 tbsp cornstarch for crispiness. For the mac and cheese, ensure your pasta is gluten-free and use a dairy-free cheese alternative if needed. The cornstarch in the breading helps create that signature crunch without gluten.