Side Dishes
Recreating Applebee's signature Chicken Mac and Cheese at home delivers that same crispy-topped comfort in one pan.
The secret lies in perfectly cooked chicken, a velvety cheese sauce, and a golden breadcrumb topping that rivals the restaurant's. I've refined this recipe over years of testing—no shortcuts, just that restaurant-quality texture and flavor you crave.
The process starts with tender chicken thighs, slow-cooked until fall-apart tender, then mixed into a creamy cheese sauce made with sharp cheddar and Gruyère. The sauce gets its signature richness from a proper roux (butter and flour cooked together), which prevents separation even when reheated.
This isn't just mac and cheese—it's a hearty, satisfying meal that feels like a hug in a bowl.
What sets this apart is the crispy breadcrumb topping, toasted to a perfect golden brown while the cheese sauce bubbles beneath. Every bite delivers that crunchy contrast against creamy pasta and tender chicken—a balance that makes this dish irresistible.
The best part? It all comes together in one pan, with minimal cleanup.
Serve with a side of breadsticks or a simple salad to complete the Applebee's experience. The leftovers reheat beautifully, making this the ultimate weeknight comfort that tastes like a night out. Let's get cooking—this recipe delivers every time.
Ingredients for applebee's chicken mac and cheese
The perfect blend of tender chicken, velvety cheese sauce, and crispy topping—just like Applebee's.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Elbow Macaroni 🍝 | 12 oz | Dry weight, medium elbow |
| Unsalted Butter 🧈 | ½ cup | European-style preferred |
| All-Purpose Flour 🌾 | ½ cup | For roux foundation |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For creaminess |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated |
| Dried Thyme 🌿 | 1 tsp | For aromatic depth |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning balance |
| Vegetable Broth 💧 | ½ cup | Low-sodium preferred |
Chicken thighs are a game-changer here—they stay juicy while cooking, unlike breasts. Look for bone-in, skin-on thighs at Whole Foods or your local butcher for the best flavor. The Gruyère is non-negotiable for that signature restaurant richness, but Comté works in a pinch. For the cheese, shred it yourself—pre-shredded gets clumpy. The butter matters too: European-style has more flavor and higher fat content, which prevents the sauce from breaking. If you can't find it, use regular unsalted butter but don't skimp on the quality.
No Gruyère? Extra-sharp cheddar plus a little nutmeg gets you close. Short on panko? Toasted breadcrumbs from a baguette work perfectly—just pulse them in a food processor. The vegetable broth can be swapped for chicken broth if you're not strict about vegetarian, but the flavor difference is noticeable. For the roux, don't rush the cooking—it needs to be a deep golden color to properly thicken the sauce. And if you're worried about the cheese separating, keep stirring and add a splash of milk if needed. The key is patience—this isn't a quick fix, but it's worth every minute.
This dish reheats like a dream—cover with foil and warm in the oven for the crispiest topping. Store leftovers in the fridge for up to 4 days, but honestly, it's even better the next day as the flavors meld. For freezing, portion into individual servings and thaw in the fridge overnight. The breadcrumb topping gets soggy if you microwave, so always reheat in the oven. And if you're making this for a crowd, double the recipe—it disappears fast. Trust me, you'll want leftovers.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pan—no extra bowls, no messy sauce transfers. The chicken thighs simmer right in the roux while the pasta cooks, and by the time the elbows are tender, everything’s ready to melt together. (Yes, even on a Tuesday night when I’m exhausted.)
- Creamy Crispy Contrast: That sharp white cheddar? It’s the star—crispy around the edges, gooey in the middle, with the chicken adding just enough protein to keep it satisfying. Honestly, the way the flour roux thickens the sauce without being gluey is next-level for a homemade version.
- Leftovers That Don’t Suck: Between us, most mac and cheese leftovers turn into sad, watery mush. Not this one. The chicken stays juicy, the cheese holds its shape when reheated, and it’s the only comfort food I don’t dread making extra of. (I’ve frozen portions for months—still delicious.)
- Budget-Friendly Crowd-Pleaser: Chicken thighs are cheaper than breasts, elbow mac is a pantry staple, and cheddar stretches far. I’ve fed six people for under $15 with this, and not a single complaint—even from my picky teen. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for Applebee's-inspired chicken mac and cheese
Here's how to recreate that iconic restaurant dish with a crispy golden crust and creamy, cheesy layers.
Brown the Chicken and Prepare the Pasta
Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels and cut them into bite-sized pieces. Heat a large oven-safe skillet over medium-high heat and add the chicken, cooking for 5-6 minutes until golden brown on all sides. You'll know it's ready when the edges are crispy and the internal temperature reaches 165°F—this ensures the chicken stays juicy while adding flavor to the dish.
While the chicken cooks, bring a large pot of salted water to a boil. Add the 12 oz elbow macaroni and cook until al dente—about 2 minutes less than the package instructions. Drain and set aside, reserving 1 cup of pasta water for later. The starchy water will help create a silky sauce.
Build the Creamy Cheese Sauce
Reduce the heat under the skillet to medium and add 0.5 cup unsalted butter and 0.5 cup all-purpose flour, stirring constantly for 2-3 minutes to form a smooth roux. This is the foundation of your sauce—don't rush it, or you'll end up with a grainy texture. Gradually whisk in the 0.5 cup vegetable broth, then add the 1 cup heavy cream and 0.5 cup whole milk, stirring until smooth.
Next, sprinkle in 1 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp diamond crystal kosher salt, stirring to combine. Let the mixture simmer for 3-4 minutes until it thickens slightly. Now, add the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese, stirring until fully melted and the sauce reaches a velvety consistency. If it's too thick, add pasta water 1 tablespoon at a time until it reaches a creamy, coatable texture.
Combine Chicken and Pasta
Transfer the cooked chicken to the skillet with the cheese sauce, stirring gently to coat the pieces evenly. Add the drained elbow macaroni and toss everything together until the pasta is fully coated in the cheesy mixture. The flavors will meld beautifully as they heat through—this is where the magic happens. Let the mixture simmer for 2-3 minutes to ensure everything is heated through and the sauce clings perfectly to the pasta and chicken.
Here's the thing—this is the moment that matters: the balance of textures and flavors. The chicken should be tender, the pasta al dente, and the cheese sauce rich and cohesive. Taste and adjust the seasoning if needed, adding a pinch more salt or pepper if desired.
Create the Crispy Topping
In a small bowl, mix together the 0.5 cup panko breadcrumbs, 0.25 cup freshly grated parmesan cheese, 1 minced garlic clove (from the 3 cloves garlic cloves), 0.5 tsp ground black pepper, and 0.5 tsp diamond crystal kosher salt. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently so it adheres. The key here is to distribute it evenly—this will create that signature crispy crust we're after.
Transfer the skillet to a 400°F preheated oven and bake for 10-12 minutes, or until the topping is deep golden brown and bubbly. Watch closely in the last few minutes—you want it crispy, not burnt. The contrast between the creamy mac and cheese and the crispy topping is what makes this dish so irresistible.
Rest and Serve
Remove the skillet from the oven and let the mac and cheese rest for 5 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld even more deeply. The crispy topping will stay crunchy, and the cheese will hold its creamy perfection.
Serve immediately, garnished with an extra sprinkle of parmesan cheese and a few minced garlic cloves if you like. The combination of tender chicken, creamy cheese sauce, and crispy topping will transport you straight to your favorite restaurant—without the wait. Enjoy every forkful of this comforting, crispy-topped masterpiece!
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- Crisp the Chicken First: I learned this the hard way—cooking the chicken thighs in the same pot as the roux makes the sauce greasy. Instead, sear them in a separate skillet with a splash of water until golden (about 5-6 minutes per side), then shred. The crispy edges add texture without overpowering the creamy sauce.
- Toast the Macaroni: Skipping this step turns your pasta into mush. Cook the elbow macaroni just 1 minute less than package instructions, then drain and toss with a tablespoon of butter while still hot. The starch clings to the noodles, making the final sauce clingier—no more dry, gritty bites.
- Whisk the Roux Fast: After melting the butter, dump in the flour all at once and whisk like you’re trying to win a race. If you add it slowly, you’ll end up with lumps that turn into floury pockets in your sauce. Keep the heat medium-low and stir nonstop for 2-3 minutes until it’s the color of peanut butter—no need to go darker.
- Shred Cheese Coarse: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Instead, grate sharp white cheddar yourself on the large holes of a box grater, then toss it with a teaspoon of flour before mixing into the sauce. It melts smoother and gives that signature Applebee’s stretch without clumping.
Regional styles of this dish
Southern Comfort Style
In the South, mac and cheese gets a hearty twist with extra crispy toppings and a touch of smokiness. Swap the panko topping for crushed Ritz crackers mixed with 1 tbsp smoked paprika and 1 tsp Cajun seasoning for a subtle kick.
Cook the chicken thighs with ½ tsp cayenne pepper for depth, and finish with chopped green onions and a sprinkle of crumbled bacon on top. This version feels like a Sunday dinner at Grandma's house. 🌶️
Texas BBQ Twist
For a Texan-inspired take, add ½ cup pulled pork to the mac and cheese mixture, and stir in 1 tbsp BBQ sauce (like Starkist BBQ or Sweet Baby Ray's) with the cheese.
Top with crushed tortilla chips instead of breadcrumbs and broil for 2-3 minutes to get extra crispy edges. A dollop of sour cream on top adds that perfect tangy contrast. This version screams "Texas comfort food." 🔥
New England Clam Chowder Fusion
In coastal New England, you might find a clam chowder-mac and cheese hybrid. Add 1 cup chopped steamed clams (or canned clams drained) to the cheese sauce, along with ½ cup heavy cream and 1 tsp Old Bay seasoning.
Top with toasted breadcrumbs mixed with 1 tbsp chopped chives and a sprinkle of Parmesan. Serve with a side of oyster crackers for dipping. The briny clams balance the richness perfectly. 🦪
Cajun Spicy Kick
For a Louisiana-inspired version, add 1 tbsp Cajun seasoning (like Tony Chachere's) to the chicken while browning, and stir in ½ tsp cayenne pepper with the cheese sauce. Top with crushed pork rinds (instead of panko) mixed with 1 tsp smoked paprika and 1 tsp garlic powder.
The pork rinds add a satisfying crunch without gluten, and the spices bring serious heat. Perfect for those who love a little spice! 🌶️🔥
Midwest Casserole Classic
The Midwest loves its mac and cheese with a baked casserole twist. After combining the chicken, pasta, and cheese sauce, transfer everything to a greased 9x13-inch baking dish and top with a layer of crushed cornflakes mixed with 2 tbsp melted butter and 1 tsp onion powder.
Bake at 375°F for 15 minutes until bubbly and golden. This version is extra hearty and perfect for potlucks. 🍽️
Pacific Northwest Smoked Salmon
On the West Coast, you might see a smoked salmon mac and cheese variation. After cooking the chicken, flake in ½ cup smoked salmon (like Wild Planet) and stir in 1 tbsp cream cheese with the Gruyère for extra creaminess.
Top with toasted sesame seeds and crushed wasabi peas for a crispy, umami-packed finish. The salmon adds a luxurious touch without overpowering the dish. 🐟✨
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken thighs are ideal because they stay juicy and flavorful while cooking, but you can use breasts if needed. The key is to cook them separately first until fully done (165°F) and then add them to the sauce. Just be careful—they can dry out if overcooked. For extra moisture, add a splash of milk or broth when combining with the pasta.
Why is my cheese sauce separating?
Separation usually happens when the sauce gets too hot or lacks enough fat. Always melt the cheese over low heat and stir constantly. If it starts breaking, whisk in 1 tablespoon of milk or pasta water at a time until smooth. For extra insurance, add 1 tablespoon of cornstarch mixed with cold water to thicken it gradually.
Can I make this dish ahead of time?
Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before adding the breadcrumb topping and baking as directed. The flavors deepen overnight, making it even better the next day. For freezing, bake first, then portion and freeze for up to 3 months—just reheat covered in foil.
What's the best way to reheat leftovers?
To keep the topping crispy, transfer leftovers to an oven-safe dish and cover loosely with foil. Reheat at 350°F for 15-20 minutes, then broil for 1-2 minutes to restore the crunch. Microwaving works in a pinch, but the breadcrumbs will get soggy. For extra creaminess, add a splash of milk or broth before reheating.
Can I make this vegetarian?
Yes! Swap the chicken for 12 oz of crispy roasted cauliflower or ½ cup of sautéed mushrooms for umami depth. For extra protein, add 1 cup of chickpeas or ½ cup of crumbled feta to the cheese sauce. The texture and richness will still shine—just reduce the milk slightly to balance the moisture from the veggies.