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Applebee's honey chicken mac and cheese delivers the perfect balance of sweet, sticky glaze and creamy, cheesy pasta—restaurant-quality at home. The secret lies in tender chicken pieces coated in a perfectly sweetened honey glaze, paired with a rich, velvety mac and cheese topped with crispy breadcrumbs.
I've replicated this dish exactly, ensuring every bite delivers that signature combination of textures and flavors you crave.
What sets this recipe apart is the two-part technique: first, achieving a crispy, golden crust on the mac and cheese while keeping the interior creamy, and second, glazing the chicken with just the right amount of sweetness to complement—not overpower—the cheesy goodness.
The result is a dish that's indulgent yet balanced, with each component playing its part perfectly.
By the time you're done, you'll have a plate that looks and tastes just like Applebee's—triple-crusted mac and cheese with tender, honey-glazed chicken on top. The breadcrumbs add a satisfying crunch, while the honey glaze brings a touch of sweetness that makes every bite irresistible.
This is comfort food at its finest, and it's easier to make than you think.
The best part? This recipe comes together in one baking dish, so cleanup is minimal, and the flavors only get better as it sits. Whether you're feeding a family or craving a solo dinner, this dish delivers the same satisfaction as the restaurant version.
Let's get started on recreating this classic.
Ingredients for applebee's honey chicken mac and cheese
Pantry staples meet restaurant magic for this triple-crusted honey chicken masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Elbow Macaroni 🍝 | 12 oz | Dry weight, uncooked |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Colby Jack Cheese 🧀 | 1 cup | Shredded, mild complement |
| Unsalted Butter 🧈 | ½ cup | Melted for richness |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Whole Milk 🥛 | 1 cup | Warmed for smooth sauce |
| Honey 🍯 | ½ cup | Pure, for glaze |
| Dijon Mustard 🌶️ | 1 tbsp | For glaze depth |
| Garlic Cloves 🧄 | 2 cloves | Minced for glaze |
| Panko Breadcrumbs 🍞 | ½ cup | For triple crust |
| Parmesan Cheese 🧀 | ¼ cup | Grated, for topping |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The chicken needs to be tender but not mushy—boneless, skinless breasts cut into even 1-inch pieces cook perfectly. Trader Joe's sells pre-cut chicken chunks that save time, but any grocery store's fresh cut works. For the cheese, sharp cheddar and Colby Jack are non-negotiable—the sharpness cuts through the sweet honey. I grab the pre-shredded kind (the kind in bags) for convenience, but freshly grated melts better if you're feeling fancy. The panko breadcrumbs are worth the extra buck—they toast up golden and crispy, unlike regular breadcrumbs that turn soggy.
No honey? Maple syrup works in a pinch—just reduce the amount by 10% since it's thicker. Running out of Dijon? Yellow mustard at half the amount gives similar tang. The garlic can be pre-minced from a jar (I won't judge), but fresh is always better. For the mac and cheese, whole milk warmed to 100°F makes the sauce silky smooth—no clumps. And if you're making this ahead, cook the pasta al dente so it doesn't get mushy when reheated. The breadcrumbs? Toast them in the oven for 5 minutes before adding to prevent sogginess.
This dish reheats beautifully—20 minutes at 350°F brings back that crispy crust. Keeps for 4 days in the fridge, but honestly, it disappears faster. For leftovers, I portion into individual containers so everyone gets their perfect bite. The honey glaze thickens when chilled, so reheat with a splash of water to loosen it up. Freezes for 2 months if you're planning ahead—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s literally one pot—no chopping, no fussing, just dump-and-simmer. The chicken cooks right in the creamy sauce while the macaroni softens, and by the time that sharp cheddar melts into gooey perfection, my kitchen looks cleaner than it did before I started.
- Honey-Glazed Comfort: That sticky-sweet honey glaze on the chicken? It’s the star. The moment it caramelizes just enough to balance the rich, cheesy sauce, I’m hooked. Honestly, the first bite makes me forget I’m even making dinner—it’s that good.
- Leftovers That Save Me: This dish actually tastes better the next day. The flavors meld overnight, and reheating it turns that creamy cheese sauce into a dreamy, stretchy blanket over the pasta. I make a double batch on Sundays just so I can grab it for lunches all week.
- Budget-Friendly Feast: Sharp cheddar and Colby Jack might sound fancy, but they stretch further than you’d think when mixed with heavy cream and pasta. Plus, chicken breasts are affordable, and this recipe feeds four for under $15—without sacrificing that restaurant-quality taste.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that signature triple-crusted dish with tender chicken and sweet honey glaze.
Prepare the Honey-Glazed Chicken
Cut the 1.5 lb boneless chicken breast into 1-inch pieces and place them in a bowl. In a small saucepan, combine the 0.5 cup honey, 1 cup whole milk, 1 tbsp Dijon mustard, and 2 minced garlic cloves. Warm over medium heat for 3-4 minutes until the honey dissolves and the mixture is smooth.
Pour the warm honey mixture over the chicken pieces, making sure they're fully coated. Let them marinate for 15 minutes while you prepare the macaroni. This step ensures the chicken stays juicy and absorbs that signature sweet-savory flavor. The milk helps tenderize the chicken while the honey creates that signature caramelized glaze.
Cook the Chicken and Make the Triple Crust
Heat 2 tablespoons olive oil (not listed but necessary for cooking) in a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5-6 minutes, turning occasionally, until they're golden brown on all sides and cooked through to an internal temperature of 165°F. Remove the chicken from the skillet and set aside.
In a small bowl, mix together the 0.5 cup panko breadcrumbs and 0.25 cup grated Parmesan cheese. This forms the crispy triple crust that makes this dish so special. Keep this mixture handy—you'll use it in the next step to create that signature crunchy topping.
Cook the Elbow Macaroni
Bring a large pot of water to a rolling boil and salt it generously (about 1.5 tsp salt). 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 return it to the pot.
While the pasta cooks, melt the 0.5 cup unsalted butter in the same skillet you used for the chicken over medium heat. Add the 2 tbsp all-purpose flour and whisk constantly for 1-2 minutes until the mixture forms a smooth roux and turns a light golden color. This forms the creamy base for your cheese sauce.
Combine the Cheese Sauce
Slowly pour in the 1 cup warm whole milk while whisking constantly to prevent lumps. Cook for 2-3 minutes until the sauce thickens slightly. Remove from heat and stir in the 2 cups shredded sharp cheddar cheese and 1 cup shredded Colby Jack cheese until completely melted and smooth. If the sauce is too thick, add some of the reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency.
Add the cooked macaroni to the cheese sauce and stir until fully coated. Return the skillet to low heat and fold in the cooked chicken pieces. The residual heat will gently warm everything through while keeping the chicken tender. Taste and adjust seasoning with additional salt and black pepper if needed.
Assemble and Bake the Triple Crust
Preheat your oven to 375°F. Transfer the macaroni and chicken mixture to a 9x13-inch baking dish and spread it evenly. Sprinkle half of the panko-Parmesan mixture evenly over the top, pressing down gently with a spatula. This creates that signature first layer of crunch.
Return the baking dish to the oven and bake for 15 minutes. After 15 minutes, sprinkle the remaining panko-Parmesan mixture evenly over the top. Bake for another 5-7 minutes until the top is golden brown and crispy. The cheese should be bubbly and the top should have a beautiful golden crust.
Serve with Extra Crunch
Remove from the oven and let it rest for 5 minutes before serving. This resting time allows the layers to set slightly and makes it easier to serve without losing that perfect triple crust. Serve immediately with extra panko-Parmesan mixture sprinkled on top for that final crunchy finish.
Each bite should deliver creamy macaroni, tender honey-glazed chicken, and that signature crispy triple crust. The combination of sweet honey glaze with the rich cheddar and Colby Jack cheese creates a perfect balance of flavors that makes this dish so popular.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- BRINE THE CHICKEN: I learned this the hard way—dry chicken breast turns out bland and rubbery in this dish. Toss the raw chicken in a bowl with 1 cup water, 1 tablespoon salt, and 1 tablespoon honey, then let it sit for 20 minutes before cooking. The extra moisture and flavor seep in, and the honey gives it that sticky glaze without extra effort.
- COOK PASTA AL DENTE: This isn’t a cheesy pasta salad—it’s mac and cheese, so the texture matters. Pull the elbow macaroni out when it’s just firm to the bite (about 1 minute less than package instructions). It’ll finish cooking in the oven, and the starch will thicken the sauce perfectly.
- MELT CHEESE IN STAGES: Dumping all that sharp cheddar and Colby Jack at once? You’ll end up with a greasy mess. Start with half the cheese in the sauce, stir until melted, then add the rest while the pasta bakes. The residual heat in the oven will finish the job without separation.
- USE A SPLASH OF WATER: The sauce can get too thick, especially with all that cream and cheese. Before baking, stir in ¼ cup hot water to loosen it up—just enough to coat the back of a spoon. It’ll distribute evenly and keep the dish creamy, not glued together.
Flavor customization for applebee's honey chicken mac and cheese
Sweet-Savory Balance
Adjust the honey-to-mustard ratio in the glaze to control sweetness. For a milder taste, reduce honey to ¼ cup and add ½ tsp apple cider vinegar—this brightens the flavor without overpowering. If you prefer extra sweetness, increase honey to ⅔ cup and add ½ tsp ground cinnamon for warmth.
Trust me, the restaurant version leans slightly sweeter, so start with ½ cup honey and tweak to taste. 🍯
Spicy Kick Additions
Crank up the heat by adding ½ tsp smoked paprika and ¼ tsp cayenne pepper to the honey glaze. For a smoky depth, swap Dijon mustard for 1 tbsp sriracha—this adds tangy heat that cuts through the richness.
Garnish with chopped scallions and a sprinkle of red pepper flakes before serving. 🌶️
Cheese Variations
Swap out Colby Jack for pepper jack to add a subtle kick, or use Monterey Jack for a creamier texture. For a smoky twist, replace half the cheddar with smoked gouda—this pairs beautifully with the honey glaze.
Pre-shredded cheese works fine, but freshly grated melts smoother and prevents clumps in the sauce. 🧀
Protein Swaps
Use chicken thighs instead of breasts for richer flavor—they stay juicier and absorb the glaze better. For a vegetarian version, replace chicken with crispy baked tofu or pan-seared mushrooms. Toss the protein in the honey glaze before baking to ensure it gets that signature caramelized crust. 🍗
Extra Crunch Options
Swap panko for crushed cornflakes for a sweeter, lighter crunch or crushed tortilla chips for a Tex-Mex twist. Toast the breadcrumbs in a dry skillet for 2 minutes before adding to prevent sogginess. For a nutty flavor, mix in ¼ cup chopped pecans with the Parmesan topping. 🍞
Make-Ahead Adjustments
Assemble the dish up to 24 hours ahead and refrigerate uncovered—this helps the top dry out slightly for extra crispiness. When ready to bake, add 1 extra tablespoon of milk** to the cheese sauce to compensate for drying.
For freezer-friendly prep, bake the dish without the final breadcrumb layer, then add it fresh after reheating. ❄️
Nutrition facts
Frequently asked questions
Can I make this recipe with rotisserie chicken instead of fresh?
Use 1.5 cups of shredded rotisserie chicken instead of fresh pieces. Just remove any skin and bones, then toss the chicken in the honey glaze while it's still warm. The texture will be slightly different but still delicious. This shortcut saves 20 minutes of prep time!
Why is my mac and cheese sauce too thick or clumpy?
This usually happens when the cheese isn't fully melted or the sauce needs more liquid. Stir in 1-2 tablespoons of reserved pasta water at a time until smooth. For clumps, whisk vigorously over low heat while adding a splash of warm milk. The key is patience—don't rush the melting process!
How can I make this dish gluten-free?
Swap the elbow macaroni for gluten-free pasta and use a gluten-free flour blend (like rice flour) for the roux. For the triple crust, use gluten-free breadcrumbs or crushed gluten-free crackers. The chicken and cheese components stay the same, so it's an easy modification!
Can I make this in a smaller baking dish?
Yes! For a 9x9-inch dish, reduce the recipe by about 25% (use 9 oz pasta and 1 lb chicken). For 8x8-inch, reduce by 33%. The baking time will be slightly shorter (12-15 minutes total), so keep an eye on it to avoid over-browning.
What if I don't have Dijon mustard?
No problem! Use 1 tbsp yellow mustard or ½ tbsp apple cider vinegar for tang. For extra depth, add ½ tsp onion powder to the honey glaze. The mustard adds complexity that balances the sweet honey, so don't skip it completely if possible!