Side Dishes
Applebee's Honey Chicken Mac and Cheese delivers that perfect balance of crispy, golden chicken and creamy, cheesy pasta—now you can recreate it at home with this foolproof recipe.
The secret lies in the honey-glazed chicken pieces that stay tender yet crispy, paired with a rich, velvety mac and cheese sauce that clings to every bite. I've perfected this dish over countless weeknight dinners, and it's become a family favorite that always disappears quickly.
The recipe starts with juicy chicken thighs marinated in a sweet-savory blend of honey, garlic, and spices, then baked until golden and crispy. Meanwhile, the mac and cheese gets its signature creaminess from a blend of sharp cheddar and Gruyère, slow-cooked until silky smooth.
What makes this dish truly special is how the flavors come together—sweet, tangy, and cheesy in every bite, with that satisfying crunch from the chicken topping.
By the time you're done, you'll have a restaurant-quality dish that's rich, comforting, and packed with flavor. The golden-brown chicken sits atop the creamy mac and cheese, creating a visual and textural contrast that makes every bite exciting.
It's the kind of meal that feels indulgent but is actually simple to prepare, perfect for feeding a crowd or treating yourself to a comforting dinner.
Serve it with a side of roasted vegetables or a crisp green salad to balance the richness. The leftovers reheat beautifully, making it an ideal meal prep option for busy weeks. Let's get started on recreating this classic dish at home!
Ingredients for applebee's honey chicken mac and cheese
Sweet honey, crispy chicken, and velvety cheese—just 15 ingredients for restaurant magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 2 lb | Cut into 1-inch pieces |
| Honey 🍯 | ½ cup | Pure, high-quality honey |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| All-Purpose Flour 🌾 | ¼ cup | For breading chicken |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Elbow Macaroni 🍝 | 1 ½ cups | Cooked al dente |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Dried Thyme 🌿 | 1 tsp | For marinade depth |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Panko Breadcrumbs 🍞 | ½ cup | For extra crunch |
| Yellow Onion 🧅 | 1 whole | Diced for sauce base |
| Whole Milk 🥛 | ½ cup | For cheese sauce |
The chicken thighs are non-negotiable here—bone-in would work but thighs stay juicier than breasts. Trader Joe's or Costco often have them pre-cut for convenience, but if you're buying whole, trim any excess fat. The honey should be pure and liquid—local raw honey adds extra depth. For the cheese, Gruyère is key for that nutty, melty texture, but Comté works too if you can find it. If you're in a pinch, Parmigiano-Reggiano can substitute at half the amount, though it won't be exactly the same.
No panko? Crushed cornflakes give a similar crunch—just toast them lightly in a dry pan first. Fresh thyme is ideal, but dried works at one-third the amount. The macaroni needs to be al dente—undercook it by 1 minute before draining, as it'll finish cooking in the oven. For the honey marinade, don't rush it—let the chicken soak for at least 30 minutes (or overnight if you're planning ahead). The butter should be melted but not hot, or it'll cook the garlic before it hits the chicken. And if you're watching calories, light cream works but the dish won't be quite as rich.
The chicken marinade keeps for 3 days in the fridge, but the breaded pieces should go straight to the oven. The assembled casserole reheats beautifully—350°F for 20 minutes brings it back to life. For make-ahead prep, assemble everything except the chicken topping, refrigerate overnight, then bake with the chicken in the morning. The leftovers freeze well for up to 3 months, though the chicken might get slightly softer after thawing. If you're serving a crowd, double the recipe—this dish disappears fast!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s actually hands-off. The chicken thighs go in raw, simmer in honey and butter until fall-apart tender, then the roux and cheese melt right into the same pan—no extra bowls, no fuss. (Yes, even on a Tuesday night.)
- Sweet-Savory Balance: That sticky honey glaze on the chicken? It’s where this dish gets its magic. The sharp cheddar cuts through the sweetness while the flour roux adds that creamy, velvety texture—like a hug in a bowl. Honestly, I’ve tried to replicate it, and nothing else comes close.
- Leftovers for Days: This recipe doubles as tomorrow’s lunch. The mac stays creamy when reheated (just add a splash of milk), and the chicken? Even better the next day—more tender, more flavorful. I’ll be real: I’ve eaten it cold straight from the fridge, and it’s still a win.
- Budget-Friendly Luxury: Chicken thighs are cheaper than breasts, and sharp cheddar stretches further than mild. Plus, you’re using pantry staples—honey, butter, flour—that you already have. It’s the kind of comfort food that doesn’t break the bank but tastes like you spent hours on it.
Step-by-step instructions for applebee's honey chicken mac and cheese
Here's how to recreate that perfect balance of crispy chicken, creamy cheese, and sweet-savory sauce.
Marinate and Bread the Chicken
Cut the 2 lb boneless, skinless chicken thighs into 1-inch pieces and place them in a bowl. In a small bowl, whisk together 0.5 cup honey, 1 tsp dried thyme, 1 tsp ground black pepper, and 1.5 tsp salt. Pour this marinade over the chicken and toss to coat evenly. Let it sit for 15 minutes while you prepare the breading.
In another bowl, combine 0.25 cup all-purpose flour and 0.5 cup panko breadcrumbs. Dip each marinated chicken piece into the flour mixture, pressing gently to adhere. You'll want a light but even coating—this creates that signature crispy texture when cooked. Place the breaded chicken on a plate and let it rest for 10 minutes before cooking.
Cook the Crispy Chicken
Heat 0.25 cup unsalted butter in a large oven-safe skillet over medium-high heat. Once the butter is foaming, add the breaded chicken pieces in a single layer. Cook undisturbed for 3-4 minutes until the breading turns golden brown and crispy. Flip carefully and cook another 3-4 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and set it aside on a plate.
Here's the thing—don't overcrowd the pan. If you need to cook in batches, keep the cooked chicken warm in a 200°F oven while you finish the rest. The crispy breading is what makes this dish special, so resist the urge to flip too soon. You'll know it's ready when the edges are deep golden brown and the chicken releases easily from the pan.
Build the Cheese Sauce
Reduce the heat to medium and add 1 whole yellow onion, diced, to the same skillet. Cook for 5 minutes until softened. Add 4 minced garlic cloves and cook for another 30 seconds until fragrant. Sprinkle in 0.25 cup all-purpose flour and stir constantly for 1-2 minutes until the mixture turns golden and bubbly.
Slowly pour in 1.5 cups heavy cream while whisking to prevent lumps. Let the sauce simmer for 3 minutes until it begins to thicken. Reduce heat to low and stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded Gruyère cheese until completely melted and smooth. If the sauce is too thick, whisk in 0.5 cup whole milk to reach your desired consistency.
Cook the Pasta and Assemble
While the sauce simmers, cook 1.5 cups elbow macaroni in a separate pot of boiling salted water until al dente (about 10-12 minutes). Drain the pasta, reserving 0.5 cup pasta water, and add it to the cheese sauce. Stir well to coat the pasta evenly. If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until it reaches a creamy, spoonable consistency.
Return the crispy chicken pieces to the skillet with the pasta and sauce. Gently toss everything together until the chicken is fully coated in the cheese sauce. Taste and adjust seasoning with additional salt or pepper if needed. The sauce should be rich, slightly sweet from the honey-infused chicken, and perfectly balanced with sharp cheddar and nutty Gruyère.
Bake to Perfection
Transfer the entire skillet to a 375°F preheated oven and bake for 10-12 minutes until the top is golden brown and bubbly. Here's where the magic happens—the oven finishes cooking the pasta while creating that beautiful crispy top layer. Watch closely in the last 2 minutes to prevent over-browning.
Remove from the oven and let it rest for 5 minutes before serving. The dish will be hot and ready to eat, with that perfect contrast of crispy chicken, creamy cheese sauce, and tender pasta. Serve immediately while the top is still crispy and the cheese is melty. This dish tastes even better the next day, so consider making it ahead and reheating in the oven for 10 minutes at 350°F to restore that crispy texture.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE CHICKEN FIRST: Skip the raw chicken straight into the sauce—it’ll turn rubbery and dry. Sear the thighs in a hot pan with 1 tablespoon butter and a pinch of salt for 4-5 minutes per side until golden. The crust locks in flavor and keeps the meat juicy when it finishes in the honey-cheese sauce. (Yes, even if you’re impatient like me—don’t rush this.)
- MELT THE CHEESE LOW AND SLOW: After making the roux, pour in the milk and stir like your life depends on it for 2-3 minutes to thicken. Then reduce the heat to low and add the shredded cheddar. If you keep it on high, you’ll end up with a gluey mess instead of a creamy, stretchy sauce. (I learned this the hard way—three batches of sad, grainy mac later.)
- USE A LITTLE FLOUR TRICK: Toss your cooked pasta with 1 teaspoon of flour before mixing it into the cheese sauce. It’ll help the sauce cling better and cut down on that awkward separation. (Sounds weird, but it works—your mac will look restaurant-worthy, not like a science experiment.)
- STOP THE HONEY FROM CRYSTALLIZING: Warm the honey in a small saucepan for 30 seconds with a splash of water (1 tablespoon) to keep it smooth. If you dump cold honey straight into the hot sauce, it’ll seize up and turn grainy. (I was skeptical until I tried it—now I never skip this step.)
Storing and reheating your applebee's honey chicken mac and cheese
Refrigerator Storage
Store leftovers in an airtight container for up to 4 days in the fridge. I like using glass Pyrex dishes because they keep the dish fresh and make reheating easier.
Let the mac and cheese cool completely before transferring—this prevents condensation that can make the chicken soggy. The flavors actually deepen overnight, so it's perfect for meal prep. 🥗
Freezer-Friendly Tips
This dish freezes beautifully for up to 3 months if stored properly. Assemble everything except the chicken topping, then refrigerate overnight. The next day, add the breaded chicken pieces and bake as directed.
For freezing, use quart-sized freezer bags with 1-inch headspace—this prevents ice crystals from forming. When ready to eat, thaw overnight in the fridge before reheating. 🧊
Oven Reheating Method
My preferred way to reheat is in the oven at 350°F for 20-25 minutes. Cover the dish loosely with aluminum foil for the first 10 minutes to retain moisture, then uncover to crisp the chicken breading.
This method restores the golden-brown crust and creamy texture. For extra crispiness, broil for 1-2 minutes at the end—just watch closely to avoid burning. ⏰
Microwave Shortcuts
If you're short on time, microwave individual portions in 2-minute intervals on 50% power. Stir between each interval to redistribute heat evenly. Add 1 tablespoon of water or milk to prevent drying out.
The chicken might lose some crispiness, but it's still delicious. For best results, transfer to a microwave-safe dish and cover with a damp paper towel before heating. 💫
Reviving Leftovers
If your leftovers seem dry, revive them by sprinkling 1 tablespoon of heavy cream or milk over the top and reheating. The extra liquid helps restore the sauce's creaminess. For extra flavor, add a pinch of garlic powder or a drizzle of honey before reheating—it brings back that restaurant-quality taste.
This trick works especially well for oven or stovetop reheating. 🔥
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
Chicken breasts will work, but thighs stay juicier and more tender due to their higher fat content. If using breasts, cut them into 1-inch pieces and pound them slightly to even thickness. Marinate for at least 30 minutes to prevent drying out during baking. For extra moisture, add 1 tablespoon of chicken broth to the marinade.
What if I don't have Gruyère cheese?
Gruyère adds that nutty depth, but you can substitute with Parmigiano-Reggiano or Swiss cheese at half the amount. For a sharper flavor, add ½ teaspoon of mustard powder to the cheese sauce. If using pre-shredded cheese, avoid the anti-caking agents by grating your own—it melts better and creates a creamier texture.
How do I keep the chicken extra crispy?
The secret is a double breading technique: After dipping in flour, coat the chicken in beaten egg, then repeat with panko. Bake on the middle rack for even heat circulation, and place a wire rack over a baking sheet to allow air to circulate underneath. For extra crunch, broil for 1-2 minutes at the end of baking—watch closely to avoid burning!
Can I make this dish ahead of time?
Assemble everything except the chicken topping, refrigerate overnight, then add the breaded chicken and bake as directed. For freezing, cook the chicken separately, cool completely, then freeze it. Reheat in the oven at 350°F for 10 minutes before adding to the mac and cheese. This keeps the texture perfect when reheated.
Why is my cheese sauce too thick?
This usually happens if the pasta water evaporates or the sauce simmers too long. The fix? Whisk in 1-2 tablespoons of warm milk or heavy cream to loosen it. For prevention, add the pasta to the sauce while it's still hot (not boiling) to help distribute the moisture evenly. If the sauce separates, whisk vigorously to re-emulsify before adding more liquid.