Appetizers
Applebee's Three Cheese Penne delivers that signature crispy breadcrumb topping and triple-cheese pull-apart magic you crave at home. This restaurant-style recipe transforms simple penne into a dish with golden, crunchy edges and a creamy, cheesy center that practically melts in your mouth.
The secret lies in the layered breadcrumb crust and perfectly balanced cheese sauce—no fancy equipment required, just a few essential techniques.
What sets this recipe apart is the combination of three cheeses—mozzarella for stretch, parmesan for depth, and fontina for creaminess—all baked under a crispy breadcrumb topping. The sauce is velvety yet not overly heavy, with just enough garlic and black pepper to enhance the cheesy goodness.
I've streamlined the process to ensure you get that same restaurant-quality texture without spending hours in the kitchen.
The result is a dish that's hearty enough to serve as a main course but feels indulgent enough for a special occasion.
Each forkful delivers that perfect balance of crispy, creamy, and cheesy—just like Applebee's. The breadcrumbs stay crunchy while the cheese inside remains tender and pull-apart, making every bite satisfying. Ready to recreate this crowd-pleaser at home?
Pair it with a simple arugula salad or garlic bread for a complete meal that feels restaurant-worthy. The beauty of this recipe is its adaptability—scale it up for parties or enjoy it as a comforting weeknight dinner.
Let's get started on making this dish that's as delicious as it is impressive.
Ingredients for applebee's three cheese penne
Penne, three cheeses, and crispy breadcrumbs—this trio creates Applebee's signature dish at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry, medium or large size |
| Extra-Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Fontina Cheese 🧀 | 1 cup | Shredded, semi-soft texture |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated, fine shreds |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked, coarse |
| Italian Seasoning 🌿 | ½ tsp | Dried blend for depth |
| All-Purpose Flour 🌾 | ¼ cup | For roux, fine texture |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style, toasted |
| Unsalted Butter 🧈 | 2 tbsp | Melted, for crispiness |
| Olive Oil 🫒 | 2 tbsp | Light, for tossing |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
The cheese selection is non-negotiable for that restaurant-quality pull-apart texture. Fontina brings creaminess, Parmesan adds depth, and sharp white cheddar delivers that signature tang. Grab pre-shredded if you're in a rush, but block cheese grated fresh melts like a dream. For the breadcrumbs, Panko from Trader Joe's or Costco gives that perfect crunch—don't use regular breadcrumbs, trust me. The heavy cream and milk should be full-fat; skim will make the sauce separate.
No fontina? Gruyère or mozzarella work in a pinch, though the flavor won't be identical. Short on sharp cheddar? Pepper jack at half the amount adds a little kick. The Italian seasoning can be swapped for oregano plus basil, but you'll lose that subtle umami punch. For the breadcrumb topping, crushed cornflakes add crunch without gluten, though they won't be as crispy. The garlic can be roasted for a sweeter flavor—just toss whole cloves in olive oil at 400°F for 10 minutes before mincing.
This dish tastes even better the next day, so make extra. Store leftovers covered in the fridge for 4-5 days, reheating in the oven at 350°F until bubbly. For parties, double the breadcrumb topping—it's the first thing people notice. The cheese sauce freezes beautifully (up to 3 months), so portion it into containers before adding the breadcrumbs. Just add fresh breadcrumbs and bake when ready to eat.
Why You'll Love This Recipe
- Cheese Lover’s Dream: The trio of sharp white cheddar, creamy fontina, and nutty parmesan melts into a velvety blanket over al dente penne—no fancy techniques, just pure, gooey satisfaction. (Between us, I’ve tried lighter cheeses, but this combo? Irreplaceable.)
- One-Pot Magic: Boil the pasta, toss in the cream and cheeses, and stir until it’s thick and glossy—no saucepans, no mess. Honestly, my weeknight dinners haven’t been this easy since I discovered this shortcut.
- Leftovers That Last: This dish actually tastes better the next day—crispier edges, richer flavor, and zero effort. I meal prep it Sunday nights so I can grab a container straight from the fridge on busy days.
- Budget-Friendly Luxury: Heavy cream and three kinds of cheese sound fancy, but a block of each stretches further than you’d think. Plus, penne’s cheap—so you’re basically getting restaurant-quality comfort food for half the price.
Step-by-step instructions for Applebee's three cheese penne
Here's how to recreate that signature crispy breadcrumb topping and triple-cheese pull-apart magic at home.
Cook the Penne Al Dente and Prepare the Cheese Sauce Base
Bring a large pot of water to a rolling boil and add 12 oz penne pasta along with 1.5 tsp salt. Cook until 1 minute before the package instructions for al dente texture—this ensures it finishes cooking perfectly in the cheese sauce. Reserve 1 cup pasta water before draining, then set the pasta aside.
In a separate saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 0.25 cup all-purpose flour and cook for 2-3 minutes until golden brown, forming a roux. Slowly whisk in 0.5 cup warm whole milk and 0.5 cup heavy cream, letting the sauce thicken gradually. Remove from heat and stir in 1.5 cups shredded extra-sharp white cheddar cheese, 1 cup shredded fontina cheese, and 0.75 cup freshly grated parmesan cheese until fully melted and smooth.
Create the Crispy Breadcrumb Topping
Preheat your oven to 375°F. In a small bowl, toss 1 cup panko breadcrumbs with 2 tbsp olive oil, 0.5 tsp black pepper, and 0.5 tsp Italian seasoning until evenly coated. Spread the breadcrumb mixture on a parchment-lined baking sheet in an even layer. Bake for 5-7 minutes until golden brown and crispy, stirring once halfway through. Remove from oven and set aside.
Here's the thing—this crispy topping is what makes the dish special. Don't skip the baking step, and for extra flavor, I like to add a pinch of garlic powder to the breadcrumbs if I have it on hand.
Combine Pasta and Sauce for Maximum Cheese Pull-Apart
Add the cooked penne pasta to the cheese sauce and toss gently to coat. If the sauce seems too thick, add pasta water 1 tablespoon at a time until it reaches a creamy consistency that clings beautifully to the pasta. The sauce should be rich but still allow you to see the individual strands of pasta.
Transfer the pasta mixture to a large serving dish or individual bowls. Here's where the magic happens: sprinkle the crispy breadcrumb mixture evenly over the top, pressing down gently to help it adhere. The contrast between the creamy cheese sauce and crispy topping is what makes this dish so satisfying.
Broil for Extra Crispiness and Serve Immediately
Place the dish under the broiler for 2-3 minutes until the breadcrumbs are deep golden brown and bubbling. Watch carefully—this happens quickly! Remove from the oven and let it rest for 1 minute before serving to allow the breadcrumbs to set slightly.
For the best experience, serve immediately while the breadcrumbs are still crispy. The cheese sauce will be rich and gooey, pulling apart beautifully with each bite, while the breadcrumb topping adds that perfect textural contrast. This is where all the hard work pays off—each forkful delivers that triple-cheese magic with that satisfying crunch.
Pro Tips For Making Applebee'S Three Cheese Penne
- STOP BOILING PASTA DRY: The sauce in this dish is rich and creamy, so al dente penne is non-negotiable. Pull it out when it’s just firm to the bite—about 1 minute before the package says—and finish cooking in the cheese sauce. I learned this the hard way when my pasta turned to mush under all that melted fontina.
- GRATE CHEESE FRESH: Pre-shredded cheeses have anti-caking agents that make the sauce grainy. Grab a box of each cheese and grate it yourself—especially the fontina—using the large holes of a box grater. It melts smoother and looks better. (Yes, it takes 5 extra minutes, but your sauce will thank you.)
- WARM THE CREAM FIRST: Cold heavy cream can make the sauce seize up when you add it. Heat the cream in a small saucepan until it’s just steaming (not boiling) before mixing it into the cheese. This ensures a silky texture instead of a lumpy mess. I used to skip this, and the sauce always came out clumpy.
- USE A SPLASH OF PASTA WATER: When tossing the penne with the cheese sauce, add 2-3 tablespoons of starchy pasta water. It helps the sauce cling to the noodles and makes the whole dish creamier. (This is the one trick that actually changes the outcome—trust me.)
Creative variations of these flavors
Spicy Kick Version
For a bold twist, add ½ cup diced jalapeños and 1 tbsp chipotle powder to the cheese sauce. I like to mix in ½ cup pepper jack cheese instead of fontina for extra heat.
Top with crumbled cotija cheese and fresh cilantro before broiling for a Tex-Mex fusion that keeps the crispy breadcrumb magic while adding a smoky, spicy punch. 🌶️
Lighter Lemon Twist
Swap half the heavy cream for ½ cup warm chicken broth> and add zest of 1 lemon> plus 2 tbsp fresh lemon juice> to the sauce. Use low-fat mozzarella> and reduce the breadcrumb topping by ¼ cup.
Finish with a sprinkle of red pepper flakes> and fresh basil for a bright, zesty version that’s lighter but still packed with flavor.
Breakfast-Inspired
Turn this into a brunch star by adding 2 scrambled eggs> mixed into the cheese sauce for extra richness. Top with crumbled bacon bits> and chives> before broiling.
Serve with a side of hash browns> or buttery toast> for a hearty breakfast-for-dinner that’s perfect for lazy weekends.
Vegetarian Protein Boost
Add ½ cup cooked white beans> or ½ cup sautéed mushrooms> to the pasta for extra substance. For a meaty texture, stir in ½ cup crumbled tempeh> or ½ cup vegan sausage> after cooking.
The breadcrumb topping stays the same, but the dish becomes a satisfying vegetarian main course without losing any of its cheesy pull-apart appeal.
Herb-Infused Variations
Swap the Italian seasoning for 1 tbsp dried thyme> and 1 tsp smoked paprika> for a savory twist. Or go fresh with 2 tbsp chopped rosemary> and 1 tbsp chopped sage> mixed into the breadcrumbs.
The herbs add depth while keeping the dish’s signature crispy-cheesy balance intact.
Gluten-Free Adaptation
Replace panko with 1 cup gluten-free breadcrumbs> or ½ cup crushed cornflakes> for the topping. Use gluten-free pasta> and ensure your flour is gluten-free all-purpose blend>. The texture will be slightly different but still deliver that satisfying crunch and cheesy pull-apart magic.
Nutrition facts
Frequently asked questions
Can I make this recipe without a broiler?
If you don't have a broiler, transfer the assembled dish to a 400°F oven for 3-5 minutes until the breadcrumbs are golden and bubbly. Watch closely to avoid over-browning. The oven method works just as well for achieving that crispy topping.
What's the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F for 10-12 minutes, covered with foil, until bubbly. For extra crispiness, uncover and broil for 1-2 minutes at the end. Microwaving works in a pinch (use 50% power for 1 minute), but the breadcrumbs won't be as crispy. The sauce may separate slightly—just stir in a splash of milk or water to restore creaminess.
Why did my breadcrumb topping turn soggy?
Soggy breadcrumbs usually mean the topping wasn't crisped enough before adding or the sauce was too wet. For best results, bake the breadcrumbs until golden brown and crispy (about 5-7 minutes at 375°F), then press them gently into the sauce. If your sauce is too thick, thin it with pasta water before adding the topping. Pro tip: Toast the breadcrumbs for 1-2 extra minutes if they seem underdone.
Can I use pre-shredded cheese?
Pre-shredded cheese works fine for convenience, but it often contains anti-caking agents that can make the sauce grainy. For the smoothest texture, grate block cheese yourself. If using pre-shredded, choose brands without added starch or cellulose powder. For the best pull-apart effect, mix half pre-shredded with half freshly grated for a happy medium.
How can I make this dish ahead of time?
Prepare the cheese sauce and cook the pasta up to 2 days ahead, storing them separately in the fridge. When ready to serve, reheat the sauce gently, toss with the pasta, then add fresh breadcrumbs and broil. For the best texture, assemble and bake it 1 hour before serving—the breadcrumbs will stay crispy longer when kept at room temperature. This is perfect for meal prep!