Side Dishes
Applebee's crispy chicken mac and cheese delivers that perfect balance of golden, breaded chicken over a velvety cheese sauce that clings to every noodle. The secret lies in the crispy chicken pieces—achieved through a simple breading technique—and the creamy cheese sauce that requires a proper roux for thickness. I’ve recreated this dish exactly as it appears on the menu, ensuring the same satisfying texture and rich flavor at home.
This recipe starts with tender chicken thighs cut into bite-sized pieces, coated in seasoned flour, and fried to golden perfection. Meanwhile, elbow macaroni cooks until al dente, and a roux-based cheese sauce simmers until thick and smooth. The final assembly combines everything into one hearty dish that’s as comforting as it is indulgent.
The result is a plate of crispy, golden chicken nestled in a pool of creamy cheese sauce, with perfectly cooked pasta underneath. The sauce should be rich but not greasy, and the chicken should stay tender while maintaining its crispy exterior. This is the kind of dish that’s perfect for feeding a crowd or enjoying as a satisfying solo meal.
Ready in about 45 minutes, this recipe delivers restaurant-quality comfort food without the wait. The key is patience—especially when frying the chicken and thickening the sauce—so you can achieve that same restaurant-style texture at home. Let’s get started on making this classic dish.
Ingredients for applebee's chicken mac and cheese
Crispy chicken and velvety cheese sauce—these ingredients recreate Applebee's signature dish perfectly at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch pieces, pounded even |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading chicken |
| Large Eggs 🥚 | 2 whole | Beaten for dipping |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For extra crunch |
| Shredded Cheddar Cheese 🧀 | 3 cups | Sharp cheddar preferred |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | For creaminess |
| Unsalted Butter 🧈 | ½ cup | For roux and frying |
| Elbow Macaroni 🍝 | 12 oz | Cooked al dente |
| Heavy Cream 🥛 | 1 cup | For sauce richness |
| All-Purpose Flour 🌾 | ½ cup | For roux thickening |
| 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 |
| Vegetable Oil 🫒 | 2 cups | For frying chicken |
The chicken thighs are non-negotiable here—they stay juicier than breasts during frying. Grab bone-in, skin-on thighs from the butcher section for extra flavor, or use boneless skinless if you prefer convenience. Trader Joe's and Costco carry pre-cut pieces, but cutting them yourself ensures even cooking. For the breading, Panko plus a pinch of paprika gives that signature golden color. The cheese is where the magic happens: sharp cheddar for bite, Monterey Jack for creaminess—both should be freshly shredded (pre-shredded gets clumpy).
No panko? Crushed cornflakes or regular breadcrumbs work in a pinch, but the texture won’t be as crispy. Short on heavy cream? Whole milk plus 2 tbsp butter mimics the richness. The roux requires patience—butter must melt completely before adding flour, or you’ll get lumps. For extra depth, toast the flour in the butter for 1-2 minutes until nutty. The macaroni should be al dente—undercooked pasta soaks up sauce better. And if you’re frying the chicken in batches, keep it warm in a 200°F oven between rounds.
The sauce thickens as it cools, so simmer uncovered to prevent a skin from forming. Store leftovers in the fridge for up to 4 days, but the chicken loses crispiness after day 2. For freezing, assemble the dish, cool completely, then freeze in portions—reheat covered at 350°F for 20 minutes. The cheese sauce reheats beautifully, though you may need to add a splash of milk to loosen it. Double the recipe if feeding a crowd—this disappears fast.
Why You'll Love This Recipe
- One-Bowl Wonder: I swear by this recipe because it’s actually one bowl—no fussy sauces or separate pans. The chicken gets tossed straight into the mac and cheese mix, so while it bakes, the flavors meld into something rich and cohesive. (Yes, even on a Tuesday night when I’m too tired to wash extra dishes.)
- Crispy-Creamy Magic: That panko crust on the chicken? It’s the secret weapon. The outside gets golden and crunchy while the inside stays juicy, and the cheddar stretches into that perfect gooey blanket. Honestly, the first time I made it, I ate a bite straight out of the oven and immediately asked for seconds.
- Leftovers That Don’t Suck: Between us, most mac and cheese turns into sad, dry glue the next day. Not this one. The chicken stays tender, the cheese stays melty, and the panko keeps its crunch—so it’s just as good reheated as it was fresh. I’ve packed this for lunches, frozen portions for lazy nights, and even brought it to potlucks (no one guessed it was homemade).
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and this recipe stretches easily for a crowd. I’ve fed six people for under $15, and everyone’s left happy. The flour, eggs, and panko are pantry staples, so you’re not scrambling for obscure ingredients—just good, reliable comfort food.
Step-by-step instructions for Applebee's-style chicken mac and cheese
Here's how to recreate that signature crispy breaded chicken over rich, cheesy macaroni.
Prepare the Crispy Chicken
Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and place them between two sheets of plastic wrap. Using a meat mallet, pound each piece to an even ¼-inch thickness—this ensures even cooking. Season both sides generously with 1.5 tsp salt and 0.5 tsp black pepper.
Set up a breading station with three shallow bowls: one with 1.5 cups all-purpose flour, one with 2 whole large eggs beaten until smooth, and one with 1.5 cups panko breadcrumbs. Dredge each chicken piece first in the flour, shaking off any excess, then dip into the egg wash, and finally coat thoroughly in the panko. Place the breaded chicken on a wire rack and let it rest for 10 minutes—this helps the coating adhere better.
Fry the Chicken Until Golden
Heat 2 cups vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy). Working in batches to avoid overcrowding, carefully add the breaded chicken pieces and fry for 3-4 minutes per side until they turn golden brown and the coating is crispy. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Here's the thing—don't rush this step. The chicken should be deep golden brown and reach an internal temperature of 165°F when checked with a meat thermometer. If it releases easily from the pan, it's ready. If it sticks, let it cook a little longer—crispy coating matters for that Applebee's texture.
Cook the Elbow Macaroni
While the chicken fries, bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook until al dente—about 2 minutes less than the package instructions. Drain the pasta, reserving 1 cup of pasta water, and set aside. The slight undercooking ensures the pasta stays firm when mixed with the sauce later.
Real talk: don't rinse the pasta after draining. The starch on the surface helps create a creamier sauce. Toss the drained pasta with 1 tsp garlic powder and 1 tsp onion powder while it's still hot—this infuses the flavors deeper into each noodle.
Make the Creamy Cheese Sauce
In the same skillet used for frying (no need to clean it—the fond adds flavor), melt 0.5 cup unsalted butter over medium heat. Whisk in 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a light golden color (this is your roux). Slowly pour in 1 cup heavy cream, whisking constantly to prevent lumps from forming.
Reduce the heat to low and let the sauce simmer for 3-4 minutes until it thickens slightly. Stir in 3 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese, adding the 1 cup reserved pasta water as needed to achieve a smooth, velvety consistency. The sauce should coat the back of a spoon but still be pourable—this ensures it clings perfectly to the pasta.
Combine and Serve
Add the cooked macaroni to the cheese sauce and toss gently until every noodle is fully coated. Fold in the crispy fried chicken pieces, ensuring they're distributed evenly throughout the dish. For the final touch, transfer the mac and cheese to a serving dish and broil in the oven for 2-3 minutes—just until the cheese on top turns lightly golden and bubbly.
Serve immediately while the chicken is still crispy and the cheese sauce is hot. The contrast of the crunchy chicken against the creamy, cheesy macaroni is what makes this dish so satisfying. If you're serving a crowd, keep the broiler handy to maintain that perfect texture until the last bite.
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- Dry the Chicken Well: Pat those thighs thoroughly with paper towels—no wet spots. I used to skip this, and the breading would turn to mush when frying. Even if it feels like overkill, trust me: the crust depends on it.
- Use Cold Eggs for Breading: Chill your eggs in the fridge for 10 minutes before dipping the chicken. Cold eggs coat better and create a tighter seal between the flour and panko, so your breading stays put. (Yes, even if you’re impatient like me.)
- Don’t Overcrowd the Fryer: Fry the chicken in batches—two pieces max per inch of oil. I learned this the hard way when my first batch came out soggy because the oil temp dropped. Keep it hot (350°F) and steady for that Applebee’s-style golden crust.
- Mix Cheese with Milk First: Toss the shredded cheddar with a splash of milk or broth before adding it to the pasta. This prevents clumping and makes the sauce smoother. (Your future self will thank you when you’re not scraping cheese globs off the bottom of the pan.)
Creative variations of applebee's chicken mac and cheese
Spicy Kick Version
For a bold twist, add 1 tbsp hot sauce (like Louisiana Hot Sauce) to the cheese sauce while simmering, and sprinkle ½ tsp smoked paprika into the breading mix. The heat cuts through the richness beautifully, and the smoky paprika adds depth. Serve with extra hot sauce on the side for those who want more. 🌶️
Baked Chicken Option
Skip the frying entirely and bake the breaded chicken at 400°F for 15-18 minutes until golden and crispy. This lighter method still delivers that satisfying crunch while reducing oil splatter. Just brush the chicken with 1 tbsp melted butter before baking for extra flavor. It’s perfect for weeknight dinners when you want less mess.
Extra Cheesy Upgrade
Layer in ½ cup diced cooked bacon or ½ cup sautéed mushrooms into the cheese sauce for added texture and richness. For a decadent touch, stir in ¼ cup sour cream at the end to make the sauce even creamier. The bacon adds smokiness, while the mushrooms bring an earthy contrast. 🧀
Vegetarian Swap
Replace the chicken with 12 oz extra-firm tofu, pressed and cubed, then breaded and fried just like the chicken. For extra flavor, marinate the tofu in 1 tbsp soy sauce and 1 tsp garlic powder before breading. The texture holds up well, and the dish keeps its hearty, satisfying quality.
Slow Cooker Adaptation
For a hands-off version, layer the cooked macaroni, cheese sauce, and fried chicken in a 6-quart slow cooker, then cover and cook on low for 1-2 hours until everything is heated through. The slow cooking keeps the chicken warm without losing crispiness, and the sauce stays creamy. Perfect for meal prep—just reheat before serving. ⏰
Kid-Friendly Assembly
Turn this into a fun interactive dish by letting kids assemble their own bowls. Set out small bowls of pasta, cheese sauce, and chicken pieces, and let them build their plates. Add chopped green onions or crushed tortilla chips on top for extra crunch. It’s a great way to get kids excited about eating their veggies—or in this case, their mac and cheese! 🧒
Nutrition facts
Frequently asked questions
Why does Applebee's chicken mac and cheese have crispy chicken on top?
The crispy breaded chicken adds texture contrast to the creamy cheese sauce. The breading creates a satisfying crunch that balances the rich, velvety sauce underneath. This technique also makes the dish more visually appealing with golden-brown pieces peeking through the melted cheese.
Can I substitute chicken breasts for thighs in this recipe?
Yes, but thighs stay juicier during frying. Use 1.5 lb boneless, skinless breasts instead, but pound them thinner (¼-inch) and cook for 2-3 minutes per side to avoid overcooking. Chicken breasts will be slightly less tender but still delicious.
How do I fix a cheese sauce that's too thick or too thin?
For a thick sauce, whisk in 1-2 tbsp milk or cream until smooth. If it's too thin, remove from heat and stir in 1 tbsp cornstarch mixed with 1 tbsp water, then return to low heat until thickened. Always stir constantly to prevent lumps.
Can I make this dish ahead of time?
Prepare components separately but assemble just before serving. Cook the pasta and sauce ahead, then reheat gently. Fry the chicken fresh or reheat in a 350°F oven for 10 minutes** to maintain crispiness. The sauce reheats beautifully, but the chicken loses crunch when kept warm too long.
What's the secret to getting the cheese sauce perfectly smooth?
Use freshly shredded cheese and reserve 1 cup pasta water when draining. Whisk constantly while melting the cheese, and add pasta water gradually to loosen any lumps. A proper roux (butter + flour cooked until golden) is also essential for that velvety texture.