Side Dishes
Applebee's honey chicken mac and cheese delivers that perfect balance of creamy pasta and sticky-sweet honey-glazed chicken in every bite. The restaurant's version has been a favorite for years, and now you can recreate it at home with this foolproof recipe that delivers restaurant-quality results.
The secret lies in the tender, juicy chicken pieces coated in a rich honey glaze that perfectly complements the velvety mac and cheese sauce.
This recipe brings together all the elements that make Applebee's dish so beloved: tender chicken cooked just right, a smooth and creamy cheese sauce that coats every noodle, and that signature honey glaze that adds a touch of sweetness without overpowering the dish.
The combination of flavors and textures creates a comforting meal that's perfect for family dinners or casual gatherings. What sets this recipe apart is the careful balance of ingredients and techniques that mimic the restaurant version.
The chicken is marinated and cooked to achieve that ideal tenderness, while the mac and cheese sauce is made with a blend of cheeses to ensure a rich, creamy texture.
The honey glaze is simple yet effective, adding just the right amount of sweetness to complement the savory flavors of the dish. Ready in about 45 minutes, this recipe is designed to be straightforward and reliable.
You'll have a dish that's as satisfying as the one you'd get at Applebee's, with the added bonus of making it at home. Let's get started on creating this delicious comfort food classic!
Ingredients for applebee's honey chicken mac and cheese
These quality ingredients create the perfect balance of creamy mac and cheese with sticky-sweet honey-glazed chicken.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Elbow Macaroni 🍝 | 12 oz | Dry weight, medium size |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For roux base |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Milk 🥛 | 2 cups | Whole milk preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Honey 🍯 | ½ cup | Pure, mild variety |
| Garlic Cloves 🧄 | 3 cloves | Minced for marinade |
| Soy Sauce 🥢 | 2 tbsp | For chicken marinade |
| Vegetable Oil 🫒 | 2 tbsp | For cooking chicken |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh |
The chicken is the star here, so pick boneless, skinless breasts—they stay juicy when cut into even pieces. Trader Joe's and Kroger carry reliable cuts, but any grocery store will have them. For the macaroni, elbow shape works best—it holds sauce better than penne or spaghetti. The sharp cheddar is non-negotiable; Kraft 2% Milk Sharp Cheddar is my go-to, but any sharp variety will do. If you're feeling fancy, add a splash of Gruyère for extra depth, but it's not required.
No soy sauce? Worcestershire sauce works too, though it has a slightly different profile. Fresh thyme is ideal, but dried at one-third the amount gets you close. The honey should be mild—Manuka or clover honey both work, but avoid overly floral varieties. For the sauce, if you're worried about lumps, whisk the cold butter and flour together first before adding milk. The key is patience—let the roux cook until it's golden before adding liquid. If you run out of heavy cream, half-and-half works in a pinch, though the sauce won't be quite as rich.
This dish reheats beautifully—just add a splash of milk or water to loosen the sauce if it thickens. Keeps for 4-5 days in the fridge, though it's best enjoyed within 2 days for peak creaminess. For leftovers, store in an airtight container with plastic wrap pressed directly on the sauce to prevent a skin from forming. Freezes for 3 months, but the texture changes slightly after thawing—best for reheating and serving immediately.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, stir, and let it bubble. No fancy gadgets, no extra bowls, and honestly? The less I have to wash, the better.
- Sweet-Savory Balance: That honey glaze on the chicken? It’s the star. The sharp cheddar melts into the creamy sauce while the honey caramelizes the edges—like a hug for your taste buds.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The mac holds up for days, and I portion the chicken separately so it stays tender. Kids love it cold or reheated—no complaints, ever.
- Budget Comfort: Chicken breast and elbow mac are cheap staples, and this recipe stretches them into something restaurant-worthy. Leftovers? Even better the next day—if there are any. (Spoiler: there won’t be.)
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that signature sticky-sweet honey glaze over velvety mac and cheese.
Marinate and Cook the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch pieces and place them in a bowl. In a small separate bowl, whisk together 2 tbsp soy sauce, 0.5 tsp dried thyme, 0.5 tsp ground black pepper, and 1.5 tsp salt. Pour this marinade over the chicken and toss to coat evenly. Let it marinate for at least 15 minutes—this ensures the chicken stays tender and absorbs the savory-sweet flavors.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the internal temperature reaches 165°F. The pieces should be fully cooked through but still juicy. Transfer the chicken to a plate and set aside, tented loosely with foil to keep warm.
Cook the Elbow Macaroni
Bring a large pot of heavily salted water to a rolling boil. Add the 12 oz elbow macaroni and cook according to package instructions until al dente—usually 8-10 minutes. The pasta should be tender but still have a slight bite. Drain the pasta in a colander, reserving 1 cup of pasta water, and set aside. This starchy water is essential for creating a silky, creamy sauce later.
While the pasta cooks, shred the 2 cups sharp cheddar cheese using a box grater or food processor. The finer the shreds, the smoother the final texture. Keep the cheese at room temperature to ensure it melts evenly into the sauce.
Make the Creamy Cheese Sauce
In the same skillet used for the chicken (no need to clean it—the browned bits add flavor), melt 0.5 cup unsalted butter over medium heat. Once the butter is fully melted and foaming, whisk in 0.25 cup all-purpose flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a pale golden color and smells nutty. This step is crucial for thickening the sauce properly.
Gradually pour in the 2 cups milk and 0.5 cup heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring often, until it thickens slightly. Remove the skillet from heat and stir in the shredded cheddar cheese until fully melted and smooth. The sauce should be creamy and coat the back of a spoon.
Combine and Create the Honey Glaze
Add the cooked elbow macaroni to the cheese sauce and toss gently to coat evenly. Stir in the reserved 1 cup pasta water in small increments, allowing the sauce to thicken slightly with each addition. This step ensures the sauce clings to the pasta without being watery. If the mixture looks too thick, add a splash more pasta water as needed.
Return the skillet to low heat and stir in the 0.5 cup honey and 3 minced garlic cloves. Cook for 2-3 minutes, stirring constantly, until the honey is fully incorporated and the sauce reaches a slightly sticky consistency. The garlic should be fragrant but not browned. Taste and adjust seasoning with additional salt or pepper if needed.
Finish with Chicken and Serve
Gently fold the cooked chicken pieces into the mac and cheese mixture, coating them evenly with the honey-cheese sauce. The chicken should be fully submerged, allowing the flavors to meld together. If the sauce appears too thick, add another splash of pasta water to loosen it slightly.
Transfer the dish to a serving platter or individual bowls and serve immediately. The mac and cheese should be creamy yet slightly sticky from the honey glaze, with tender chicken pieces scattered throughout. Garnish with an extra sprinkle of shredded cheddar cheese if desired, and enjoy while warm for the best texture and flavor.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- SEAR CHICKEN ON HIGH: That chicken needs to hit 165°F, but you’ll never get crispy edges if you’re half-hearted about heat. Get a skillet screaming hot—cast iron if you’ve got it—and cook the chicken until the bottom turns golden brown before flipping. I used to rush this, and the chicken ended up dry as a Sunday sermon. Now I let it sear for 3-4 minutes per side, and the sauce clings like it’s supposed to.
- SALT THE PASTA WATER: You’re using sharp cheddar, which is salty enough, but the pasta water? That’s where flavor actually dissolves. Toss in 1½ teaspoons of salt per gallon of water before boiling—yes, even if your recipe doesn’t say it. I learned this the hard way when my mac came out tasting like cardboard. The salt also keeps the noodles from sticking like glue when you drain them.
- STIR THE CHEESE SAUCE CONSTANTLY: The moment you add the cheddar to the roux, grab that wooden spoon and don’t let up. I mean don’t stop stirring for at least 3-4 minutes, even if it looks like nothing’s happening. The sauce will fight you—it’ll lump, it’ll separate, it’ll look like a disaster. But keep moving, and it’ll come together into that creamy, velvety goodness. Skimp here, and you’ll end up with a grainy mess.
- USE A THICK CUT OF CHEESE: Sharp cheddar is non-negotiable, but not all blocks are created equal. Grab a wedge from the block instead of pre-shredded—it melts smoother and doesn’t turn into a gluey nightmare. If you’re short on time, buy a block, grate it yourself, and toss it in the freezer for 10 minutes first. The cold cheese melts more evenly, and your sauce won’t seize up like it’s playing dead.
Creative variations of this recipe
Spicy Kick Option
For those who love a little heat, stir in 1 tsp cayenne pepper or 1 tbsp hot sauce (like Frank's RedHot) when adding the honey glaze. This adds a subtle spicy contrast to the sweetness—perfect for balancing the dish.
I like to add it gradually and taste as I go to avoid overpowering the creamy sauce. 🌶️
Vegetarian Twist
Swap the chicken for 12 oz extra-firm tofu or chickpeas to make this a vegetarian-friendly version. Press and pan-fry the tofu in the same marinade (without soy sauce) or use canned chickpeas for a heartier texture.
The honey glaze still works beautifully, and the dish retains that comforting, creamy quality. 🌱
Extra Cheesy Upgrade
For a richer, more decadent version, add ½ cup cream cheese to the cheese sauce while it's still warm. This creates a velvety, ultra-creamy texture that pairs perfectly with the honey glaze. I also like to sprinkle ½ cup panko breadcrumbs on top before serving for added crunch. 🧀
Slow Cooker Adaptation
Make this a hands-off meal by using a 6-quart slow cooker. After cooking the chicken as directed, add it to the slow cooker with the cooked macaroni, cheese sauce, and honey.
Cook on low heat for 2-3 hours, stirring occasionally, until everything is fully heated through and creamy. The slow cooking enhances the flavors even more! ⏳
Kid-Friendly Version
For picky eaters, cut the chicken into smaller pieces and serve the mac and cheese with a side of steamed broccoli or carrots. The sweetness of the honey glaze often wins over kids who might otherwise avoid creamy dishes.
You can also use mild cheddar cheese instead of sharp for a milder flavor. 👶
Garnish Ideas
Elevate your dish with simple garnishes like chopped green onions, crumbled bacon bits, or a sprinkle of smoked paprika. These add visual appeal and extra layers of flavor. I love the contrast of crispy bacon bits against the creamy sauce. 🌟
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time! Chicken thighs stay juicier and add more flavor, but they cook faster than breasts. Use 1.5 lb boneless, skinless thighs and cook for just 4-5 minutes per side until they reach 165°F. The skin can also crisp up nicely—leave it on for extra texture!
Why does my cheese sauce get grainy?
Grainy sauce usually means cheese didn't melt fully or lumps formed. First, shred cheese finely (a food processor works best). Second, remove the sauce from heat while stirring in cheese—don't let it boil. Third, whisk constantly until smooth. If it's still grainy, strain through a fine-mesh sieve before adding pasta.
How do I make this dish ahead of time?
Prepare the mac and cheese sauce (without chicken) up to 1 day ahead—store in an airtight container. Cook chicken fresh and reheat separately. When ready to serve, combine everything over low heat with a splash of milk to restore creaminess. The sauce reheats beautifully, but chicken should be added last to prevent drying.
Can I substitute the honey with something else?
For a similar sweetness, try maple syrup or brown sugar mixed with water>. Maple works 1:1, while brown sugar needs 2 tbsp sugar + 1 tbsp water to mimic honey's stickiness. Avoid corn syrup—it lacks depth. For a savory twist, skip sweetener entirely and add 1 tsp Dijon mustard> instead.
What's the best way to serve leftovers?
Leftover mac and cheese reheats best in the microwave with a damp paper towel covering it for 1-2 minutes on high. For stovetop reheating, add 1-2 tbsp milk or water to loosen the sauce. Store in an airtight container for up to 4 days**>. Pro tip: Sprinkle a little extra honey on top when reheating to revive that sticky-sweet flavor!