Breakfast & Brunch
This Applebee's mac and cheese with bacon recipe delivers the same restaurant-quality comfort you crave at home—crispy bacon bites and a triple-cheese crunch that’s impossible to resist.
The secret lies in slow-cooked bacon for maximum flavor, a velvety cheese sauce that clings to every noodle, and a crispy breadcrumb topping that adds texture. I’ve perfected the technique to ensure your version tastes just like the one you love from the restaurant.
The foundation of this dish is a rich, creamy cheese sauce made with sharp cheddar, Gruyère, and a touch of cream cheese for that signature tang. While the mac and cheese simmers, the bacon cooks low and slow, rendering fat that infuses the sauce with smoky depth.
The result? A dish that’s foolproof, restaurant-quality, and ready in under 45 minutes—no takeout required.
What makes this recipe stand out is the crispy bacon that stays perfectly crunchy even after baking, along with the breadcrumb topping that adds an extra layer of texture. Each bite delivers a perfect balance of cheesy, creamy, and smoky flavors, making it a crowd-pleaser for any meal.
The sauce is so rich and velvety that it coats every noodle, ensuring no dry bites.
Serve this mac and cheese with a side of garlic bread or a simple salad for a complete meal that feels like a restaurant experience. The leftovers reheat beautifully, so you can enjoy this comfort dish all week. Let’s get started!
Ingredients for applebee's mac and cheese with bacon
Pantry staples plus a few restaurant-quality touches for that Applebee's flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, dry pasta |
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispy bites |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Cream Cheese 🧈 | 4 oz | Full-fat for creaminess |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | For sauce richness |
| All-Purpose Flour 🌾 | 2 tbsp | For sauce thickening |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for crunch |
| Garlic Powder 🧄 | ½ tsp | For flavor depth |
| Onion Powder 🧅 | ½ tsp | For savory balance |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Milk 🥛 | ¼ cup | For smooth sauce |
The bacon is non-negotiable here—thick-cut is your best bet for those perfect crispy bites. Costco or Trader Joe's usually have the good stuff in bulk. Look for slices that are at least 1/4-inch thick, or slice your own from a whole package. The cheeses are where the magic happens: sharp white cheddar for tang, Gruyère for nutty depth, and cream cheese for that signature tang. Pre-shredded cheeses work in a pinch, but freshly grated melts better. If you're feeling fancy, grab a wedge of Gruyère from the deli counter—it's worth it for this dish.
No thick-cut bacon? Regular bacon cooked low and slow works, but it won't be as crispy. Running short on Gruyère? Swiss cheese gives a similar nutty flavor. The sauce can be made ahead—just reheat with a splash of milk to keep it creamy. For extra crispiness, broil the breadcrumb topping for 2-3 minutes at the end. The flour is just for thickening, but if you're gluten-free, you can use cornstarch instead (same amount). And trust me, the milk in the sauce is worth it—it keeps everything silky smooth.
This reheats like a dream—just add a splash of milk to keep it creamy. Keeps for 4-5 days in the fridge, freezes for 3 months. I always make extra because it's perfect for meal prep. Store the topping separately if you want it extra crispy when reheating. For serving, a sprinkle of extra Parmesan and black pepper makes it feel restaurant-worthy.
Why You'll Love This Recipe
- I’ll be real: this tastes fancy, but it’s not. Thick-cut bacon feels indulgent, Gruyère adds depth without breaking the bank, and a box of elbow macaroni costs pennies. Plus, leftovers reheat like a dream—just add a splash of milk to keep it creamy, and it’s just as good the next day. My wallet and my taste buds thank me.
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub a million dishes—just toss the pasta, bacon, and cheeses in one pot, stir, and let it bubble. The Gruyère melts into that velvety sauce while the bacon crisps up, and honestly? I’ve never had to wash more than a single pot after.
- Bacon-Cheddar Bliss: That first bite—oh man—where the sharp white cheddar meets the nutty Gruyère, all wrapped in creamy sauce with crunchy bacon bits? It’s like Applebee’s brought home, but better. The cream cheese ties everything together so it’s rich without being greasy, and the bacon adds this salty, smoky punch that makes it impossible to stop eating.
- Crowd-Pleaser Always: Between us, this is the dish I make for game day, book club, or when my in-laws visit. Kids love the cheesy pull-apart texture, adults adore the bacon, and even my picky friend who “doesn’t eat carbs” finishes her plate. It’s the kind of thing that disappears faster than I can say “seconds?”
Step-by-step instructions for Applebee's mac and cheese with bacon
Here's how to recreate that signature restaurant dish at home—crispy bacon, creamy sauce, and a triple-cheese crunch topping.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon on a baking sheet lined with parchment paper. Bake at 400°F for 18-20 minutes until the edges are deep golden brown and the fat has rendered out. This high heat ensures maximum crispiness—don't skip it.
Remove the bacon from the oven and transfer it to a paper towel-lined plate. Let it cool for 5 minutes, then chop it into ½-inch pieces. Save the bacon fat in the baking sheet—you'll use it later for extra flavor. The crispy texture is what makes this dish special, so don't rush this step.
Prepare the Cheese Sauce
In a large skillet, melt the ½ cup unsalted butter over medium heat until it foams. Add the 2 tbsp all-purpose flour and whisk continuously for 1-2 minutes until the mixture turns golden and bubbly. This creates a roux that will thicken your sauce beautifully.
Gradually whisk in the ½ cup heavy whipping cream and ¼ cup milk, making sure to combine smoothly. Stir in the 4 oz cream cheese, 2 cups sharp white cheddar cheese, and 1 cup gruyère cheese until fully melted and smooth. Season with ½ tsp garlic powder, ½ tsp onion powder, 1 tsp kosher salt, and ½ tsp black pepper. The sauce should be rich and velvety—this is where all the flavor comes together.
Cook and Combine the Macaroni
Bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook for 1 minute less than the package instructions (usually about 7 minutes for al dente). Drain the pasta, reserving ½ cup pasta water in case you need to thin the sauce later.
Add the cooked macaroni to the cheese sauce and stir gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. The sauce should cling to the pasta beautifully, creating that signature creamy texture. Remove the skillet from heat and stir in the chopped bacon pieces, letting them warm through for 1-2 minutes. The crispy bacon will soften slightly but still maintain its texture.
Create the Crunchy Topping
In a small bowl, mix together the ½ cup panko breadcrumbs and ¼ cup freshly grated parmesan cheese. The combination of panko and parmesan gives that signature crunchy topping that makes this dish so special. Spread the macaroni mixture evenly into a greased 8x8-inch baking dish.
Sprinkle the panko-parmesan mixture evenly over the top, pressing down lightly so it sticks. For extra crispiness, I like to broil the dish for 2-3 minutes until the topping is golden brown. Watch it closely—broilers can be aggressive, and you want it just crispy, not burnt. The contrast between the creamy macaroni and crispy topping is what makes this dish so satisfying.
Pro Tips For Making Applebee'S Mac And Cheese With Bacon
- CRANK THE BACON LOW: I learned this the hard way—cooking thick-cut bacon fast on high heat makes it greasy and uneven. Simmer it in a cold pan on medium-low for 12-15 minutes, flipping once, until the edges crisp. The slow render keeps the fat crispy and flavorful without burning, which is exactly what Applebee’s version nails.
- GRATE THE CHEESE FINE: Skip the food processor for this one. Gruyère and sharp cheddar melt best when grated by hand with a box grater—aim for rice-sized pieces. Larger chunks won’t melt smoothly, and you’ll get that perfect creamy texture with just a few tiny pockets of gooey cheese. (Yes, even if you’re impatient like me.)
- SAVE THE PASTA WATER: Don’t drain those noodles completely after boiling. Reserve ½ cup of the starchy water before adding the macaroni to the cheese sauce—it’s the glue that makes the sauce cling to every noodle. Stir it in at the end if the sauce seems too thick. (Your future self will thank you.)
- COMBINE CHEESES IN STAGES: Add the sharp cheddar and Gruyère first, then fold in the cream cheese last. Cream cheese burns easily, and starting with it makes the sauce grainy. Let the other cheeses melt into a smooth base, then whisk in the cream cheese off the heat—it’ll blend like butter. (Does it look weird? Yes. Does it work? Every single time.)
Common mistakes when making great applebee's mac and cheese with bacon
Overcooking the Pasta
I’ve seen so many people ruin this dish by overcooking the macaroni, and it’s a game-changer. The pasta should be al dente—firm to the bite—when it hits the cheese sauce. If it’s mushy, the sauce will turn into a gloppy mess instead of that perfect creamy coating.
Cook it for 1 minute less than the package instructions, then drain it immediately. Trust me, the slight bite of al dente pasta makes all the difference. 🍝
Skipping the Bacon Fat
One of the biggest mistakes is tossing out the bacon fat after cooking. That golden, smoky fat is liquid flavor—it’s what gives the sauce that restaurant-quality richness. After baking the bacon, scrape the fat from the pan into the cheese sauce.
It adds depth and prevents the sauce from being too heavy. If you’re worried about excess fat, just drain it slightly before adding the pasta. Every drop counts!
Using Pre-Shredded Cheese
Pre-shredded cheese is convenient, but it’s also packed with anti-caking agents that prevent the cheese from melting smoothly. For that velvety sauce, always use freshly grated cheddar and Gruyère.
If you’re in a pinch, buy block cheddar and shred it yourself—it’s worth the extra 5 minutes of effort. The texture and flavor are night and day. 🧀
Not Browning the Roux
The roux is the backbone of the cheese sauce, and if you don’t cook it long enough, the sauce will taste raw and floury. Whisk the butter and flour over medium heat until it’s a deep golden color—about 1-2 minutes**.
This step develops the nutty, rich flavor that makes the sauce sing. Skipping this is like building a house without a foundation—it just won’t hold up.
Underseasoning the Sauce
Many home cooks hold back on salt and spices, thinking they can adjust later. But once the cheese sauce is mixed, it’s hard to fix if it’s bland. Season the sauce generously with kosher salt, black pepper, and those spices while it’s still hot.
Taste as you go—you can always add more, but you can’t take it out. The goal is a flavor that’s bold enough to stand up to the rich cheese and smoky bacon.
Broiling the Topping Too Long
Broiling the breadcrumb topping is what gives it that perfect crunch, but it’s easy to burn it if you’re not careful. Watch it like a hawk—2-3 minutes is all it takes.
If you walk away for even a minute, you’ll end up with a sad, dark charred mess instead of a golden, crispy finish. Keep an eye on it and pull it out as soon as it’s golden brown.
The contrast between the creamy mac and the crispy topping is what makes this dish irresistible. 🔥
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking the bacon?
Yes, but the texture won't be the same! For crispy bacon, pan-fry thick-cut slices in a skillet over medium heat for 4-5 minutes per side until golden. Save the rendered fat to enrich the sauce. If you prefer softer bacon, cook it low and slow for 10-12 minutes until just crisp around the edges.
What if my sauce gets too thick after adding the pasta?
Don't worry—this happens often! Remove the pan from heat and stir in 2-3 tablespoons of reserved pasta water to loosen the sauce. The starch in the water acts as a natural thinner. If it's still too thick, add a splash of milk (just 1 tablespoon at a time) until you reach the perfect creamy consistency.
Can I substitute Gruyère with another cheese?
For a similar nutty flavor, use Swiss cheese or Emmental. If you want something sharper, try Parmigiano-Reggiano (but reduce to ½ cup since it's stronger). Avoid pre-shredded versions—they contain anti-caking agents that prevent smooth melting. Freshly grated always wins for that velvety texture.
How do I make this dish ahead of time?
Prepare the mac and cheese up to 2 days in advance—just assemble everything (including the topping) and refrigerate uncovered. When ready to serve, bake at 375°F for 20-25 minutes until bubbly and golden. For the crispy topping, broil for 2-3 minutes at the end. The flavors actually improve overnight as the cheeses meld!
Why does my mac and cheese separate when reheating?
This happens when the sauce gets too hot and the fat separates from the starch. To fix it, stir in 1 tablespoon of cold milk or butter while reheating on low heat. For next time, cover the dish tightly with foil when storing to trap moisture. When reheating, add 1-2 tablespoons of water or milk to restore creaminess before broiling the topping.