Side Dishes
This Applebee's honey chicken mac and cheese delivers the same crispy-topped comfort you love from the restaurant, with tender chicken, creamy cheese sauce, and that signature sweet-savory glaze. The secret lies in marinating the chicken overnight for maximum flavor, then baking it to golden perfection before assembling the dish.
Every bite combines the best of two classics—juicy honey-glazed chicken and rich, cheesy macaroni—all topped with a crackly breadcrumb crust that seals in the warmth.
The recipe starts with foolproof techniques that ensure tender chicken and a velvety cheese sauce without separation. You'll marinate the chicken in a blend of honey, soy sauce, and spices, then bake it until caramelized before shredding it into the mac and cheese.
The cheese sauce is built gradually, using a roux to create a smooth, creamy base that won’t curdle, even when mixed with the pasta water. This is the kind of dish that tastes even better the second time around, making it perfect for meal prep or feeding a crowd.
What sets this version apart is the crispy breadcrumb topping, which adds texture and prevents the mac from drying out.
The honey glaze on the chicken adds a perfect balance of sweet and savory, while the cheese sauce—made with a mix of sharp cheddar and creamy Monterey Jack—ensures every forkful is rich and satisfying.
The result is a restaurant-quality dish that’s easier to make at home than you’d think, with layers of flavor and texture that keep everyone coming back for seconds.
Whether you're craving a hearty weeknight dinner or a showstopper for game day, this recipe delivers comfort food at its finest. The combination of tender chicken, creamy mac, and that irresistible honey glaze makes it a standout dish that’s sure to become a family favorite.
Let’s get started on recreating this Applebee’s classic at home.
Ingredients for applebee's honey chicken mac and cheese
Sixteen ingredients. One unforgettable dish. Crispy, creamy, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into bite-sized pieces |
| Elbow Macaroni 🍝 | 1 ½ cups | Uncooked, dry pasta |
| Honey 🍯 | ½ cup | Light or dark amber |
| Soy Sauce 🍶 | ¼ cup | Low-sodium preferred |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Vegetable Oil 🫒 | ½ cup | For baking chicken |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For roux |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
| Ground Mustard 🌶️ | ½ tsp | For depth of flavor |
The chicken thighs are the star here—thighs over breasts for juiciness, especially after marinating overnight. Grab boneless, skinless from the meat counter, and ask for cut into bite-sized pieces to save time. For the marinade, honey and soy sauce are non-negotiable—Trader Joe's or Walmart usually have good prices. The garlic and ginger? Fresh always wins—no powdered shortcuts. If you're prepping ahead, marinate the chicken in a sealed container for up to 24 hours in the fridge. Pro tip: Toss in a splash of apple cider vinegar to help tenderize if you're short on time.
No sharp cheddar? Colby Jack works in a pinch, but the flavor won’t be as bold. Pre-shredded cheese is convenient, but block cheese grated yourself melts smoother. For the breadcrumbs, panko is a must—it stays crispy. Short on time? Toast your own by spreading them on a baking sheet at 350°F for 5 minutes. The roux needs unsalted butter—full-fat for richness, and all-purpose flour (not cake flour). If you’re dairy-free, substitute heavy cream with coconut milk and use vegan cheese, but trust me on the full-fat version for that restaurant-quality texture.
This dish tastes even better the next day—double the batch if you can. Store leftovers in an airtight container for up to 4 days in the fridge. For the crispy topping, bake it separately for 3-4 minutes at the end to keep it extra crunchy. Freeze portions for up to 3 months—just reheat in the oven at 375°F until bubbly. The honey glaze? Make extra—it’s perfect for drizzling over grilled chicken or pancakes. And if you’re feeding a crowd, use a 9x13-inch baking dish for easier serving.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe on busy nights—just toss the chicken and pasta in one pot, let the honey and soy sauce work their savory-sweet alchemy, and boom. Minimal cleanup, maximum flavor. The garlic cloves get minced in seconds, and the thighs stay juicy without fuss.
- Sweet-Savory Balance: That honey-soy glaze? It’s the star. The soy brings umami depth while the honey caramelizes into a sticky, slightly crisp edge on the chicken—like a cross between takeout and homemade. Honestly, the first bite makes me forget I’m not at Applebee’s.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The macaroni holds up for days, and the chicken stays tender when reheated. Pack it cold for work lunches or serve it warm with a side salad—it’s equally good either way. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and elbow macaroni fills up plates without breaking the bank. A single jar of honey and a bottle of soy sauce stretch across multiple meals. I’ll be real: my grocery bill thanks me every time.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that perfect balance of crispy, cheesy comfort with sweet-savory chicken—just like Applebee's!
Marinate and Bake the Crispy Chicken
Cut the 2 lb boneless, skinless chicken thighs into bite-sized pieces and place them in a bowl. In a small bowl, whisk together the 0.5 cup honey, 0.25 cup soy sauce, 6 cloves minced garlic, 1 tbsp freshly grated ginger, 0.5 tsp garlic powder, and 0.5 tsp ground mustard. Pour this marinade over the chicken and toss to coat evenly. Let it sit for at least 15 minutes (or up to 2 hours in the fridge) so the flavors penetrate.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Arrange the marinated chicken in a single layer on the sheet, leaving space between pieces. Drizzle with 0.25 cup vegetable oil and toss gently to coat. Bake for 20-25 minutes, flipping halfway, until the chicken is golden brown and cooked through to 165°F internally. The edges should be crispy, and the chicken should pull away from the baking sheet easily.
Cook the Elbow Macaroni Al Dente
While the chicken bakes, bring a large pot of salted water to a rolling boil. Add the 1.5 cups elbow macaroni and cook for 1 minute less than the package directions—you want it al dente so it doesn’t turn mushy when mixed with the cheese sauce. Drain the pasta in a colander and set it aside, reserving 1 cup of pasta water for the sauce. This starchy water is key to creating a silky, clingy cheese sauce.
Here’s the thing—don’t rinse the pasta! The surface starch helps the cheese sauce adhere perfectly to every strand. If the pasta looks dry after draining, give it a quick toss with a splash of the reserved pasta water to restore some moisture.
Make the Creamy Cheese Sauce
In a large skillet, melt the 0.5 cup unsalted butter over medium heat. Once it’s foaming, whisk in the 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture turns a pale golden color—this is your roux. Slowly pour in the 1 cup heavy cream, whisking constantly to avoid lumps. Let the sauce simmer for 3-4 minutes until it thickens slightly.
Reduce the heat to low and gradually add the 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese, stirring until fully melted and smooth. If the sauce starts to thicken too much, add 1-2 tablespoons of reserved pasta water at a time until it reaches a creamy, pourable consistency. Season with 1.5 tsp salt and 0.5 tsp black pepper, then stir in the 1 tbsp dried parsley for a pop of color and freshness.
Combine and Create the Crispy Topping
Add the drained macaroni to the skillet with the cheese sauce and toss gently to coat every strand. Stir in the baked chicken pieces and mix until everything is evenly combined. The sauce should cling to the pasta and chicken, creating a rich, velvety coating. Taste and adjust the seasoning if needed—you might want a little more salt or a splash of soy sauce to enhance the sweet-savory balance.
Transfer the mac and cheese to a 9x13-inch baking dish and spread it out evenly. In a small bowl, mix the 0.75 cup panko breadcrumbs with 1 tbsp melted butter until evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down lightly with a spatula to ensure it sticks. The panko will create that signature crispy, golden-brown crust that makes this dish irresistible.
Bake to Golden Perfection
Return the baking dish to the oven and bake at 375°F for 15-20 minutes, or until the top is deep golden brown and the edges are bubbling. The panko should be crispy and slightly toasted, while the cheese underneath should be melted and gooey. If the top isn’t brown enough after 15 minutes, broil for 1-2 minutes on high, keeping a close eye to avoid burning.
Let the mac and cheese rest for 5-10 minutes before serving—this allows the cheese to set slightly and makes it easier to scoop. The crispy panko topping will stay crunchy, and the cheese will be perfectly melted, creating the ultimate comfort food experience. Serve with a side of garlic bread or a simple green salad to round out the meal!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- Pound Chicken Thin: The recipe calls for boneless thighs, but don’t just slice them—pound them to an even ¼-inch thickness with a meat mallet. Thinner pieces cook faster and absorb the honey-soy glaze better, so they stay juicy instead of drying out while the sauce simmers.
- Toast Macaroni First: Skip the raw pasta straight into the sauce. Dry-toast the elbow macaroni in butter for 3-4 minutes until it’s golden and nutty—this prevents mushiness later. I used to skip this, and my mac would turn into a sad, gluey mess.
- Deglaze with Soy-Honey Mix: After searing the chicken, don’t just dump in water or broth. Scrape up the browned bits with a splash of soy sauce and honey (about 2 tablespoons each) before adding anything else. This builds deeper flavor faster than starting from scratch.
- Balance the Sweet-Salty Sauce: Taste the sauce before adding all the honey—soy sauce is salty, and you don’t want to overpower it. Start with 2 tablespoons honey, then adjust. I once drowned the dish in honey and ended up with dessert, not dinner.
Storing and reheating this applebee's honey chicken mac and cheese
Refrigerator Storage
Store your leftovers in an airtight container with a tight-fitting lid, allowing the dish to cool for no more than 2 hours before refrigerating. The crispy breadcrumb topping stays best when kept separate—sprinkle it fresh before serving.
This mac and cheese keeps well in the fridge for up to 4 days, with the flavors deepening over time. Just reheat gently to avoid losing that perfect crispy texture. 💫
Freezer-Friendly Tips
For longer storage, freeze portions in single-serving containers or a ziplock bag, leaving ½ inch of headspace for expansion. The cheese sauce may thicken slightly when frozen, so add 1-2 tablespoons of water or milk when reheating.
This dish freezes beautifully for up to 3 months—just thaw overnight in the fridge before reheating. 🥶
Oven Reheating Method
My favorite way to reheat is in the oven at 375°F for 15-20 minutes, covered loosely with foil. This method keeps the crispy topping intact while gently warming the creamy center. If the top loses its crunch, sprinkle fresh panko breadcrumbs and broil for 1-2 minutes at the end.
For extra flavor, drizzle a little honey glaze (mix 1 tbsp honey with 1 tsp soy sauce) over the top before reheating. 🔥
Microwave Quick Fix
For a faster option, cover the dish with a damp paper towel and microwave on 50% power for 2-3 minutes, stirring halfway. If the mac looks dry, add 1-2 tablespoons of water or milk and microwave another 30 seconds.
The crispy topping will soften, but it’s still delicious—just top with extra panko if you want crunch. This works best for 1-2 servings at a time. ⏱️
Crispy Topping Rescue
If your reheated mac loses its crispy topping, don’t worry! Sprinkle 2-3 tablespoons of fresh panko breadcrumbs on top and broil for 1-2 minutes until golden. For extra flavor, mix the breadcrumbs with ½ tsp garlic powder and ½ tsp smoked paprika before topping.
This trick works like magic for restoring that restaurant-style crunch. 💡
Meal Prep Strategy
Double the recipe and store components separately for easy assembly. Keep the cooked chicken, cheese sauce, and pasta in separate containers, then combine and bake fresh when ready to eat.
This way, you can enjoy hot, crispy mac and cheese anytime without sacrificing texture. Label containers with dates—this dish tastes best within 3 days of assembly. 📅
Nutrition facts
Frequently asked questions
Can I substitute chicken breasts for thighs in this recipe?
Chicken thighs are ideal because they stay juicy and flavorful during the long baking time. If you must use breasts, pound them to ½-inch thickness and bake for only 15-18 minutes—they’ll dry out faster. For best results, marinate them overnight and bake at 375°F instead of 400°F to prevent overcooking.
Why does my cheese sauce get grainy or separate?
This usually happens when cheese melts too quickly or the sauce gets too hot. Always melt cheese over low heat and whisk constantly. Use reserved pasta water (1 tbsp at a time) to thin the sauce gradually. For extra smoothness, mix 1 tsp cornstarch with 1 tbsp cold water and stir it in at the end.
How do I make this dish spicier?
Add ½-1 tsp cayenne pepper or 1 tbsp hot sauce to the marinade for the chicken. For extra heat, sprinkle ½ tsp smoked paprika or 1 tsp red pepper flakes on top before baking. If you like it fiery, serve with a side of sriracha or hot honey drizzle.
Can I make this mac and cheese ahead of time?
Assemble everything (except the panko topping) up to 2 days ahead and refrigerate. When ready to serve, bake covered with foil at 375°F for 25-30 minutes, then add fresh panko and broil for 2-3 minutes. For freezer prep, bake the mac without the topping, cool completely, then freeze in portions. Reheat from frozen at 350°F for 45-50 minutes.
What’s the secret to the perfect crispy breadcrumb topping?
Use panko breadcrumbs (they stay crispy longer than regular) and mix them with 1 tbsp melted butter before topping. Press them gently into the mac and bake uncovered for the last 3-4 minutes at 375°F. For extra crunch, toast the panko separately at 350°F for 5 minutes before mixing with butter.