Side Dishes
Applebee's Honey Chicken Mac and Cheese delivers that perfect balance of creamy pasta and sticky-sweet glazed chicken—now you can recreate it at home with this foolproof recipe. The secret lies in the honey glaze, which caramelizes beautifully over tender chicken while maintaining that signature restaurant texture. I've perfected the sauce consistency and baking times to ensure every bite delivers that rich, cheesy goodness with a hint of sweetness.
This recipe starts with perfectly cooked elbow macaroni tossed in a velvety cheese sauce made with sharp cheddar and a touch of cream cheese for that signature smoothness. Meanwhile, the chicken gets coated in a honey-mustard glaze that's both tangy and sweet, creating a flavor profile that's impossible to resist. The breadcrumb topping adds a satisfying crunch that contrasts beautifully with the creamy pasta underneath.
By the time it emerges from the oven, you'll have golden-brown mac and cheese with perfectly glazed chicken pieces peeking through the bubbling cheese sauce. The aroma alone will have everyone anticipating dinner, and the first bite delivers on that restaurant-quality experience. This dish is hearty enough to serve as a main course or a satisfying side that steals the show.
The best part? You can customize it with optional garnishes like chopped green onions or parsley for added freshness. Whether you're feeding a crowd or treating yourself to a comforting meal, this recipe delivers every time. Let's get started on creating your own version of Applebee's Honey Chicken Mac and Cheese at home.
Ingredients for applebee's honey chicken mac and cheese
Sixteen ingredients, two signature flavors—creamy cheesy pasta meets sticky-sweet honey chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch pieces |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, not pre-shredded |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Honey 🍯 | ½ cup | Wildflower or clover preferred |
| Dijon Mustard 🌶️ | 2 tbsp | Mild or classic variety |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Garlic Cloves 🧄 | 3 cloves | Minced for glaze |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | ¼ cup | Chopped, optional garnish |
The cheddar is where the magic happens. Sharp white cheddar from the deli section (not pre-shredded) gives that signature tang. Penzeys or local cheese shops have the best quality, but any brand with good marbling works. For the chicken, bone-in, skin-on thighs would be ideal, but boneless breasts cut into even 1-inch pieces work perfectly. The honey? Wildflower or clover has the best balance of floral and sweet notes—avoid the super cheap stuff that's just syrup. And don't skip the Dijon mustard—it's what makes the glaze tangy enough to cut through all that sweetness.
No sharp cheddar? Extra-sharp white cheddar at half the amount works in a pinch. Running low on panko? Regular breadcrumbs toasted in butter give similar texture. The glaze can be made ahead—just keep it refrigerated and reheat gently before tossing with chicken. For a dairy-free option, swap the cream cheese for vegan cream cheese and use heavy cream made from coconut or oat milk. The green onions are totally optional but add that fresh pop of color—skip them if you're serving kids or anyone who hates the green bits.
This dish reheats beautifully—honestly tastes better the next day once everything melds. Keeps for 4 days in the fridge, freezes for 3 months. I always make a double batch because leftovers make the best lunches. For the breadcrumb topping, toast it in the oven for 3-4 minutes before baking to get that perfect golden crunch. Store the glaze separately if you want to prep ahead—just toss it with the chicken right before baking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no extra bowls, no messy transfers. Just toss the macaroni, shredded chicken, and that velvety cheese sauce into the same skillet, stir, and let it meld. (Yes, even on a Tuesday night.)
- Sweet-Savory Balance: That honey glaze on the chicken? It’s the star. The sharp cheddar and cream cheese cut through the sweetness while the heavy cream makes the whole dish unexpectedly rich. Honestly, it’s the kind of flavor combo that makes you want to eat it straight from the pan.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The macaroni stays sturdy, the chicken stays tender, and the sauce clings like glue—no soggy bits. Pack it cold or reheat it, and it’s still ridiculously good three days later. (My kids pick out the chicken first, but still ask for seconds.)
- Budget-Friendly Feast: Sharp cheddar and cream cheese might sound fancy, but they stretch further than you’d think. A single chicken breast serves four, and the elbow macaroni costs pennies. Here’s what sold me—it’s the kind of dish that feels indulgent but won’t break the bank. (Or my willpower.)
Step-by-step instructions for applebee's honey chicken mac and cheese
Here's how to recreate that perfect balance of sweet honey glaze and rich, creamy cheese sauce at home.
Cook the Chicken and Prepare the Honey Glaze
Cut the 2 lb boneless, skinless chicken breast into 1-inch pieces and season generously with 1.5 tsp salt and 0.5 tsp black pepper. Heat 2 tbsp butter in a large skillet over medium-high heat until melted. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces are lightly browned and cooked through to 165°F internally. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and add the 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Pour in the 0.5 cup honey and 2 tbsp Dijon mustard, stirring constantly. Let the mixture simmer for 2-3 minutes until it thickens slightly and becomes glossy. This glaze is the star—it should coat the back of a spoon smoothly. Remove from heat and set aside.
Cook the Elbow Macaroni to Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Cook until al dente—about 2 minutes less than the package instructions. This ensures the pasta finishes cooking in the cheese sauce. Reserve 1 cup pasta water before draining, then drain the pasta completely. The starchy water will help create that signature creamy texture.
While the pasta cooks, melt 2 tbsp butter in a large baking dish over low heat. This preheats the dish and prevents the cheese from sticking. Toss the drained pasta in the baking dish with the melted butter until evenly coated.
Create the Creamy Cheese Sauce
In a separate saucepan, combine the 2 cups shredded sharp white cheddar cheese, 8 oz cream cheese, 1 cup heavy whipping cream, and 2 tbsp all-purpose flour. Cook over medium-low heat, stirring constantly with a wooden spoon, until the mixture becomes smooth and creamy—about 3-4 minutes. The sauce should thicken enough to coat the back of the spoon but remain pourable.
If the sauce looks too thick, whisk in 2-3 tablespoons of reserved pasta water until it reaches a velvety consistency. Remove from heat and stir in the cooked chicken pieces until fully coated. The chicken should absorb the glaze and cheese mixture completely.
Assemble and Bake to Golden Perfection
Pour the cheese sauce mixture over the buttered pasta in the baking dish. Stir gently to combine, ensuring every strand of pasta is coated. Sprinkle the 0.5 cup panko breadcrumbs evenly over the top for a crispy finish. Bake at 375°F for 15-20 minutes until the top is golden brown and bubbly.
Here's the thing—don't overbake. You want that crispy breadcrumb topping while keeping the cheese sauce creamy inside. The dish is done when the edges are golden and the cheese has melted completely but hasn't started to separate. Let it rest for 5 minutes before serving to allow the layers to set.
Garnish and Serve with Confidence
Remove from the oven and sprinkle with the 0.25 cup chopped green onions for a fresh pop of color. Serve immediately while the breadcrumbs are still crispy and the cheese sauce is at its creamiest. Each bite should deliver that perfect combination of sweet honey glaze, tender chicken, and rich, velvety cheese sauce.
This dish tastes even better the next day, so leftovers reheat beautifully. Just add a splash of milk or cream to loosen the sauce if needed. The key to success is that creamy texture—don't skip the reserved pasta water or the low-and-slow cheese melting process. You'll get it right on the first try!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE CHICKEN RIGHT: Skip the sad, rubbery chicken breast by pounding it to an even ½-inch thickness—this ensures it cooks fast and stays juicy. After searing, pull it off the heat as soon as it hits 165°F, or you’ll dry it out faster than a microwave dinner.
- DON’T BOIL THE PASTA TO DEATH: Elbow macaroni should have a firm bite—cook it just 1 minute less than package instructions, then drain and toss with a splash of pasta water. Overcooked noodles turn mushy, and no one wants soup for dinner.
- MELT THE CHEESE SMART: Mix the sharp cheddar and cream cheese before adding the heavy cream—this prevents clumping. Heat the sauce on medium-low, stirring constantly, or you’ll end up with cheese lumps that scream “restaurant shortcut.”
- SAVE TIME WITH A HEAD START: While the chicken rests, melt the cheese mixture in a separate pot—this cuts down on the final assembly time. Just don’t let it boil, or you’ll scramble the cream cheese faster than you can say “takeout.”
Serving suggestions for this dish
Crispy Topping Variations
For an extra-crunchy finish, try toasting the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes before sprinkling on top. This deepens the flavor and ensures maximum crispiness. I also love adding ½ cup grated Parmesan cheese to the breadcrumbs for a savory kick that pairs perfectly with the sweet honey glaze. 🍞
Fresh Garnish Ideas
Beyond green onions, consider adding chopped cilantro for a bright, herby contrast to the richness. A sprinkle of crushed red pepper flakes adds subtle heat, while toasted sesame seeds bring an Asian-inspired twist that complements the honey glaze beautifully. For a pop of color, try thinly sliced radishes arranged artistically on top.
Bread Pairings
Serve this dish with a warm crusty French baguette or garlic bread to soak up any extra sauce. The crispy bread contrasts perfectly with the creamy mac and cheese. For a heartier option, try cheesy garlic pull-apart bread—it’s a crowd-pleaser that pairs wonderfully with the sticky-sweet flavors of the honey chicken.
Side Dish Complements
A simple mixed green salad with a light vinaigrette balances the richness of the dish. I also recommend roasted Brussels sprouts with a balsamic glaze—their caramelized edges and tangy flavor cut through the sweetness. For a lighter option, steamed broccoli with lemon zest adds freshness and color to the plate.
Presentation Tips
Use a large oval baking dish for serving to create an impressive centerpiece. Garnish with extra green onions or parsley in a decorative pattern for visual appeal. For an elevated touch, drizzle a little extra honey glaze over the top before serving—it adds a glossy finish that looks restaurant-worthy. 🍽️
Family-Friendly Adjustments
For picky eaters, serve the honey chicken and mac and cheese separately so they can mix only the components they like. Kids often prefer the chicken without the glaze, so offer a small bowl of plain honey on the side for dipping. You can also reduce the honey in the glaze by 1-2 tablespoons if you want to cut back on sweetness while keeping the signature flavor.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs actually work even better—they stay juicier during baking and have more flavor. Use 2 lb bone-in, skin-on thighs (about 4 pieces) and cut them into 1-inch chunks. Just increase the baking time by 5 minutes to ensure they're fully cooked to 165°F in the thickest part. The skin will crisp up beautifully under the breadcrumb topping!
Why does my cheese sauce get grainy instead of smooth?
Grainy cheese usually means the heat got too high or the cheese didn't melt completely. Always melt the cheeses over medium-low heat and stir constantly with a wooden spoon. For extra creaminess, whisk in 2-3 tablespoons of reserved pasta water to emulsify the sauce. Also, make sure your cheddar is sharp white cheddar (not pre-shredded) and room temperature.
Can I make this dish ahead of time?
Yes! This mac and cheese actually tastes better the next day. Assemble everything up to the breadcrumb topping, then refrigerate uncovered for 1 hour to let it firm up. Add the breadcrumbs and bake at 375°F for 15-20 minutes before serving. For freezing, assemble completely (with breadcrumbs), bake, then cool completely before wrapping tightly. Reheat covered at 350°F for 20-25 minutes until bubbly.
What's the secret to getting that perfect restaurant-style honey glaze?
The magic is in the ratio and simmering time. Use 0.5 cup honey + 2 tbsp Dijon mustard and simmer for exactly 2-3 minutes until it thickens slightly but remains glossy. The mustard adds tang to balance the sweetness. For extra depth, add 1 tsp apple cider vinegar to the glaze. Also, don't skip the garlic—it adds a subtle savory note that makes the glaze more complex.
Can I make this dish without cream cheese?
You can substitute with ½ cup sour cream or Greek yogurt for creaminess, but the texture will be slightly lighter. For the best results, use ½ cup sharp cheddar + ½ cup mozzarella instead of the full 2 cups cheddar. The mozzarella adds meltiness while the extra sharp cheddar maintains that tangy flavor. Just be prepared for a slightly less rich sauce.