Breakfast & Brunch
Applebee's mac and cheese with bacon is the ultimate comfort food—creamy, cheesy, and topped with crispy bacon that adds a smoky crunch. 🔥 This recipe delivers that signature restaurant flavor at home, where the triple-cheese sauce stays perfectly smooth and the bacon stays irresistibly crispy.
The secret lies in a proper roux and slow melting of the cheese to avoid any graininess, while high-heat baking ensures that bacon stays crunchy on top.
What makes this dish so special is how the flavors come together: the rich, velvety cheese sauce balances the smoky, salty bacon perfectly. I use a blend of cheddar, Monterey Jack, and a touch of cream cheese for that signature Applebee's texture—creamy yet just firm enough to hold its shape.
The bacon isn’t just an afterthought; it’s the star of the show, crisped to a golden finish that adds a satisfying crunch with every bite.
This recipe is designed to be foolproof, with step-by-step instructions that ensure the cheese sauce is silky, the pasta is al dente, and the bacon stays crispy. The result is a dish that’s hearty enough for a main course but simple enough to make on a weeknight.
Whether you're feeding a crowd or treating yourself to a comforting meal, this mac and cheese delivers restaurant-quality results every time.
Once you try this version, you’ll never settle for anything less than that perfect combination of creamy cheese and smoky bacon. The best part? It’s easier to make at home than you might think. Let’s get started on creating your own Applebee’s-worthy mac and cheese with bacon.
Ingredients for applebee's mac and cheese with bacon
That perfect Applebee's combo of smoky bacon and triple-cheese sauce starts with these 14 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, medium or elbow shape |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux, measure accurately |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety preferred |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, mild and creamy |
| Cream Cheese 🧀 | 8 oz | Full-fat, soft for smooth sauce |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smooth blending |
| Thick-Cut Bacon 🥓 | 1 ¼ lb | Smoked, cut into 1-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced, for roux depth |
| Yellow Onion 🧅 | 1 whole | Diced, for flavor base |
| Kosher Salt 🧂 | 1 ½ tsp | Plus extra for pasta water |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Dried Mustard 🌿 | ½ tsp | For subtle tang |
| Heavy Cream 🥛 | ½ cup | For ultra-creamy finish |
The cheeses are non-negotiable for that signature Applebee's texture. Sharp cheddar gives the bite, Monterey Jack keeps it creamy, and cream cheese binds it all together. Grab Kraft or Cabot for cheddar—avoid pre-shredded (it has anti-caking agents). For Monterey Jack, Sargento is my go-to. The bacon? Thick-cut smoked from Oscar Mayer or Costco—thinner bacon burns before it crisps. Pro tip: Cut it into 1-inch pieces so it cooks faster and stays crispier.
No sharp cheddar? Extra-sharp or pepper jack in a pinch. Subbing Monterey Jack? Colby Jack works, but the sauce won't be quite as velvety. Cream cheese too expensive? Half-and-half plus extra cheddar mimics the texture. The bacon can be turkey bacon if you're avoiding pork, but it won't have that same smoky punch. For the roux, butter and flour are non-negotiable—don't try oil. And if you're out of heavy cream, whole milk plus a splash of cream cheese gets you close. The mustard? A must for that subtle tang—Dijon or powdered both work.
This dish tastes even better the next day, so make extra. Store the baked mac and cheese in an airtight container for 4-5 days—just reheat covered at 350°F for 15 minutes. The bacon? Freeze cooked bacon in a single layer, then transfer to a bag for up to 3 months. For assembly, I always bake it in a 9x13-inch baking dish—it's the perfect size for feeding a crowd. And if you're prepping ahead, cook the bacon first, drain on paper towels, and store it separately until ready to bake.
Why You'll Love This Recipe
- 20-Minute Magic: I swear, the roux made from butter and flour melts into that sharp cheddar and Monterey Jack so smoothly—no lumps, no fuss. Just toss in the cooked macaroni and crispy bacon, and it’s ready while you’re still waiting for the table to set.
- Salty-Sweet Crunch: That smoky bacon crumbles right into the creamy cheese sauce, and honestly? The way the cheddar pulls just a little when you pull it off the fork—it’s the kind of bite that makes you go back for another. No fancy tricks, just pure flavor.
- Lunch or Dinner: Between us, this is my go-to for potlucks, tailgates, or when I need something hearty but still feels special. Serve it as a side or a main—it’s that versatile. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A full batch costs less than takeout, and the leftovers? Still delicious reheated. My kids actually ask for it the next day—no sad, mushy mac here, just rich, cheesy perfection that won’t break the bank.
Step-by-step instructions for Applebee's mac and cheese with bacon
Here's how to nail that signature Applebee's flavor—creamy, cheesy, with perfect bacon crunch.
🔥 Step 1: Cook the Bacon Until Crispy
Line a baking sheet with parchment paper and arrange the 1.25 lb thick-cut bacon in a single layer. Bake at 400°F for 20-25 minutes, flipping halfway, until the edges are deep golden brown and the fat is rendered out. Real talk: don't rush this—crispy bacon makes all the difference.
Once done, transfer the bacon to a paper towel-lined plate and drain for 5 minutes. Reserve the rendered bacon fat in the baking sheet—you'll use it later for extra flavor. Chop the bacon into ½-inch pieces and set aside. The fat should yield about ¼ cup, which we'll incorporate into the roux.
🍳 Step 2: Build the Flavor-Packed Roux
In a large Dutch oven, melt the ½ cup unsalted butter over medium heat until foamy. Add the ½ cup all-purpose flour and stir constantly with a wooden spoon for 2-3 minutes until the mixture turns golden brown and smells nutty. This is your flavor foundation—don't skip stirring!
Lower the heat to medium-low and slowly whisk in the 1.5 cups warmed whole milk and the reserved ¼ cup bacon fat. Bring to a gentle simmer, then add the 4 minced garlic cloves and 1 diced yellow onion. Cook for 5 minutes until the onion softens and the mixture thickens slightly. Here's the thing—this step develops the rich, savory base that makes the sauce sing.
🥘 Step 3: Cook the Pasta Al Dente
While the roux simmers, bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the 1.5 lb elbow macaroni and cook for 1 minute less than package directions (about 13 minutes). The pasta should be al dente—it'll finish cooking in the oven. Reserve 1 cup pasta water before draining.
Drain the pasta and immediately add it to the Dutch oven with the roux. Stir to coat the noodles completely. Here's where it gets good—this is the moment you'll see the sauce start to come together. If it looks too thick, add ¼ cup of the reserved pasta water and stir until smooth.
🔥 Step 4: Layer the Cheese Mixture
Reduce the heat to low and begin adding the cheeses in stages. First, stir in the 8 oz cream cheese until fully melted and smooth. Then, add the 2 cups sharp cheddar cheese and 1.5 cups monterey jack cheese, stirring constantly until melted. The sauce should be thick but still pourable.
Stir in the ½ tsp dried mustard, ½ tsp ground black pepper, and remaining 1 tsp kosher salt. Add the ½ cup heavy cream and stir until combined. The mixture should be luxurious and velvety—this is where the magic happens. If it's too thick, add more pasta water 1 tablespoon at a time until it reaches a perfect clingy consistency.
🍽️ Step 5: Assemble and Bake to Perfection
Transfer the macaroni mixture to a greased 9x13-inch baking dish. Sprinkle the chopped bacon evenly over the top, pressing down gently so it sticks. The contrast of crispy bacon against creamy cheese is what makes this dish irresistible.
Bake uncovered at 375°F for 20-25 minutes until the top is golden brown and bubbly. Here's the pro move: broil for 1-2 minutes at the end to get extra browning on the cheese. Let it rest for 5 minutes before serving—this helps the cheese set slightly and makes cutting easier. Garnish with extra bacon bits if you're feeling fancy!
Pro Tips For Making Applebee'S Mac And Cheese With Bacon
- Cook pasta al dente: Applebee’s version relies on chewy, not mushy, elbow macaroni—pull it out two minutes early (check the package timing) and finish cooking in the cheese sauce. I learned this the hard way after a batch turned into glue.
- Toast the flour: Cook the roux (butter + flour) over medium-low heat until it’s a rich golden color—about 3-4 minutes. Too hot, and it’ll taste raw; too cool, and you’ll be waiting forever. My grandmother swore by this, and she was right: patience here makes all the difference.
- Shred cheese finely: Skip the food processor—Applebee’s version uses hand-shredded cheddar and Monterey Jack for that signature texture. Big chunks melt unevenly, so grab a box grater or knife and work in small batches. Yes, it’s tedious, but it’s worth it.
- Add bacon last: Cook the bacon separately and toss it in after the cheese sauce is off the heat. Cold bacon keeps the sauce from breaking, and it reheats perfectly when mixed in. I was skeptical until I tried it—now I never skip it.
Best sauces and condiments for applebee's mac and cheese with bacon
Classic Bacon Fat Drizzle
Save the rendered bacon fat from cooking your bacon—it’s liquid gold for this dish! After draining the crispy bacon, pour the fat into a small bowl and let it cool slightly.
Just before serving, drizzle 1-2 tablespoons of this smoky bacon fat over the top of the baked mac and cheese. The fat will melt into the cheese, adding layers of flavor and a glossy finish. Trust me, this simple step elevates the dish from good to restaurant-quality. 💫
Spicy Sriracha Cream
For a kick of heat, mix 2 tablespoons sour cream with 1 teaspoon sriracha and a pinch of salt. Dollop this spicy cream on top of each serving just before eating.
The cool cream balances the heat, while the sriracha adds a tangy, spicy contrast to the rich cheese and smoky bacon. Serve with extra bacon bits on the side for crunch lovers. 🌶️
Garlic Butter Sauce
Whip up a quick garlic butter sauce by melting 2 tablespoons unsalted butter in a small saucepan over low heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in 1 tablespoon heavy cream and a pinch of salt.
Drizzle this sauce over the mac and cheese right before serving—it adds a rich, garlicky depth that pairs perfectly with the smoky bacon. 🧄
Honey Mustard Glaze
Combine 1 tablespoon Dijon mustard, 1 tablespoon honey, and 1 teaspoon apple cider vinegar in a small bowl. Whisk until smooth and drizzle over the baked mac and cheese.
The sweetness of the honey and the tang of the mustard cut through the richness of the cheese, creating a balanced, flavorful bite. This glaze also adds a beautiful glossy finish. 🍯
Crispy Fried Onions
For extra crunch, fry ½ cup thinly sliced yellow onions in ¼ cup bacon fat or vegetable oil until golden brown and crispy. Sprinkle these fried onions over the top of the mac and cheese just before serving.
The onions add a sweet, caramelized crunch that contrasts beautifully with the creamy cheese and crispy bacon. 🧅
Extra Cheesy Topping
Before baking, sprinkle a layer of ½ cup shredded sharp cheddar cheese and ¼ cup panko breadcrumbs over the top of the mac and cheese. Bake as directed, and the result will be a golden, extra-cheesy crust that’s irresistibly crispy.
This topping adds texture and a cheesy boost that takes the dish to the next level. 🧀
Nutrition facts
Frequently asked questions
Why does my mac and cheese sauce get grainy?
Grainy texture happens when cheese melts too fast or you stir too aggressively. The fix? Lower the heat to low when adding cheese and stir constantly but gently. Also, add cheeses in stages—cream cheese first, then cheddar and Monterey Jack—to prevent clumping. If it gets too thick, add reserved pasta water 1 tablespoon at a time. Patience is key!
Can I make this mac and cheese ahead of time?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate in an airtight container. When ready to bake, cover with foil and bake at 375°F for 30-35 minutes (5-10 minutes longer than fresh). For extra crispy bacon, top with fresh pieces after baking. The flavors actually improve overnight!
What’s the best way to reheat leftovers?
Cover with foil and reheat at 350°F for 15-20 minutes until bubbly. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals on medium power, stirring between each interval. Avoid high heat—it makes the cheese stringy! Store leftovers for up to 5 days in the fridge.
Can I substitute the bacon with something else?
For a similar smoky flavor, try crispy turkey bacon or smoked sausage crumbles. For a vegetarian option, swap in crispy fried onions or toasted breadcrumbs mixed with smoked paprika. The key is achieving that crunchy texture—just adjust cooking times accordingly.
Why does my bacon stay soggy instead of crispy?
Soggy bacon happens when it’s placed on top too early or baked at too low a temperature. Always bake the bacon separately at 400°F until fully crispy, then drain well. When assembling, press the bacon pieces gently into the cheese so they stay in place. For extra crunch, broil for 1-2 minutes at the end of baking.