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Applebee's Honey Chicken Mac and Cheese recipe delivers that perfect balance of creamy cheddar and sticky-sweet honey glaze that makes it impossible to stop eating. The secret lies in tender chicken pieces coated in a caramelized honey sauce, then nestled into a velvety macaroni dish that's rich but never heavy. I've recreated this restaurant favorite at home, and it's become a go-to comfort meal that disappears faster than you can say "second helping."
The key to replicating Applebee's version is the honey glaze—it needs to be thick enough to cling to the chicken but still have that signature glossy finish. I use a mix of honey, brown sugar, and a splash of hot sauce for depth, then slow-cook the chicken until it's fork-tender.
The mac and cheese base gets its signature creaminess from a proper roux and a blend of sharp cheddar and cream cheese, ensuring that rich, cheesy flavor in every bite.
What you'll end up with is a dish that's equal parts indulgent and satisfying—golden, bubbling macaroni topped with sticky-sweet chicken that practically melts in your mouth. The contrast between the creamy pasta and the caramelized chicken is what makes this recipe so special.
It's the kind of meal that feels like a hug on a plate, perfect for feeding a crowd or treating yourself after a long week.
Serve it straight from the oven with a sprinkle of green onions for freshness, or add a side of crusty bread to soak up every last bit of that honey glaze.
This isn't just a copycat recipe—it's a restaurant-quality dish that you'll want to make again and again. Let's get started on creating this cheesy, honey-kissed masterpiece.
Ingredients for applebee's honey chicken mac and cheese
Six servings of cheesy goodness with that signature sticky-sweet glaze you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 lb | Cut into bite-sized pieces |
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, standard size |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Whole Milk 🥛 | 1 ½ cups | Warm for smooth sauce |
| Honey 🍯 | ½ cup | Pure, light variety |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for caramel depth |
| Hot Sauce 🌶️ | 1 tbsp | For glaze kick |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor base |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Green Onions 🧅 | ¼ cup | Sliced, for garnish |
The chicken thighs are non-negotiable here—bone-in, skin-on stays juicier than breasts, but boneless works too. Costco sells them pre-cut for convenience, or grab a family pack at Walmart. Look for thighs with good marbling—they stay tender. For the cheddar, Kraft Natural or Sargento shredded is fine, but I always buy a block and shred it myself. That's where the real cheesy flavor lives. The cream cheese? Philadelphia is the gold standard, but any full-fat brand works.
No honey? Maple syrup at half the amount gets you close, but you'll lose that signature glaze. The hot sauce is key—Frank's RedHot is my go-to, but any mild hot sauce works. Short on time? Pre-minced garlic from a jar saves steps, though fresh is always better. The macaroni should be elbow shape—Barilla or De Cecco are reliable. Want extra richness? Swap half the milk for half-and-half. The roux is where the magic happens—don't rush it, or you'll end up with a floury mess.
This reheats beautifully—just add a splash of milk to loosen it up. Keeps 4-5 days in the fridge, freezes for 3 months. I double the batch and freeze half. Garnish with green onions right before serving, or they'll wilt. Leftovers? Toss them in a casserole dish and broil for 3 minutes to get that golden, bubbly top back.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s one pan—no chopping, no fussing. Toss in the chicken thighs, dump the pasta, and let the cheddar and cream cheese melt into that golden, gooey blanket. Honestly, the only prep is measuring honey and stirring.
- Sweet-Savory Balance: That honey glaze on the chicken? It’s the star. The sharp cheddar cuts through the sweetness while the cream cheese makes the sauce dangerously creamy. Between us, my kids fight over the last bite of crispy chicken—no one leaves any behind.
- Weeknight Workhorse: I make this when I’m running late, when friends drop by, or when I just don’t feel like cooking. The leftovers reheat like a dream, and it’s cheap enough to feed four for under $15. (Yes, even on a Tuesday night.)
- Zero-Waste Feast: The chicken thighs stay juicy, the pasta soaks up all the sauce, and the cheeses stretch this into three solid meals. I’ll be real: the first batch disappears fast, but the second? That’s the real test—and it always passes.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that iconic sticky-sweet glaze and ultra-creamy sauce at home.
Cook the Chicken and Make the Glaze
Pat the 2 lb boneless chicken thighs dry with paper towels and cut into bite-sized pieces. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through, stirring occasionally. Remove the chicken and set aside.
In the same skillet, add 0.5 cup honey, 0.25 cup light brown sugar, 1 tbsp hot sauce, and 4 cloves minced garlic. Bring to a simmer and cook for 3-4 minutes until the mixture thickens slightly. Stir in 0.25 cup sliced green onions and remove from heat. This glaze is what makes this dish so special—don't skip this step!
Cook the Elbow Macaroni
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Cook until 1 minute before the package instructions for al dente pasta—it'll finish cooking in the oven. Drain and set aside, reserving 1 cup pasta water. This starchy water is key for that perfect creamy texture later on.
While the pasta cooks, melt 0.5 cup unsalted butter in a large oven-safe skillet over medium heat. Add 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes until the roux turns a light golden color. This is your sauce foundation—don't let it brown or it'll get bitter.
Build the Creamy Cheese Sauce
Gradually whisk in 1.5 cups warm whole milk to the roux, whisking constantly to prevent lumps. Add 1 cup heavy cream, 8 oz cream cheese, and 3 cups sharp cheddar cheese, stirring until everything melts completely. The sauce should be smooth and thick—if it's too thick, whisk in some of the reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency.
Return the chicken and its glaze to the skillet, stirring to coat everything in that sweet-savory sauce. Season with 1.5 tsp salt and 0.5 tsp ground black pepper, then add the cooked macaroni. Toss everything together gently to combine.
Bake to Perfection
Transfer the skillet to a 375°F preheated oven and bake for 20-25 minutes until the top is golden brown and bubbly. Here's the thing—you want that beautiful caramelized crust on top while keeping the center creamy. If it starts to brown too quickly, tent loosely with foil for the last 5 minutes of baking.
Remove from the oven and let it rest for 5 minutes before serving. This resting time lets the sauce thicken slightly and makes it easier to plate. Garnish with additional 0.25 cup sliced green onions if desired. The result should be tender chicken, perfectly cooked pasta, and that signature sticky-sweet glaze all wrapped up in creamy cheddar goodness.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE THIGHS FIRST: The chicken in this dish needs to stay juicy but still hold its shape when tossed in the sauce. Pat the thighs very dry with paper towels, then sear them in a hot skillet with oil for 3-4 minutes per side until golden—don’t rush this. I learned the hard way that skipping the crisp makes the sauce turn soggy when you mix it all together.
- GRATE THE CHEESE FINE: Sharp cheddar and cream cheese are the stars here, but if you’re using pre-shredded cheese, you’re doing yourself a disservice. The anti-caking agents make the sauce grainy and clumpy. Instead, grate your own sharp cheddar and cream cheese on the large holes of a box grater—it melts smoother and coats the noodles better. (Yes, even if it’s a pain.)
- SAVE THE PASTA WATER: You’ll need it. Cook the elbow macaroni al dente—about a minute less than the package says—and reserve at least 1 cup of that starchy pasta water. When you’re mixing the cheese sauce, it’ll be your secret weapon for a silky texture. I used to skip it and ended up with a gluey mess every time.
- LOW AND SLOW FOR SAUCE: The honey glaze in this recipe can burn fast if you’re not careful. After you mix the cheeses and cream into the sauce, turn the heat down to low and let it simmer for 5-7 minutes, stirring often. Sounds weird, but it works: this gives the flavors time to meld without scrambling the cream. (And yes, I know you’re eager to eat it—just wait.)
Make-ahead tips for this recipe
Prep Ahead Timeline
I recommend prepping the honey glaze and cheese sauce the day before—both components keep beautifully in the fridge. The glaze can sit in a sealed container for up to 3 days, while the sauce thickens overnight (just whisk before using).
This saves you 30 minutes of active cooking time on the day you serve. 🌟
Freezer-Friendly Assembly
For maximum convenience, assemble the entire dish (except baking) and freeze it in a single layer in a 13x9-inch baking dish. When ready to serve, thaw overnight in the fridge, then bake straight from frozen at 375°F for 35-40 minutes, covered with foil for the first 25 minutes.
The extra time ensures even cooking without drying out the chicken.
Portion Control Secrets
Divide the cooked macaroni and cheese into individual ramekins before baking—this makes serving effortless for parties. I use 6-ounce portions per person, which fits perfectly on a dinner plate. For extra presentation, sprinkle paprika on top before baking to create a golden crust barrier that prevents sticking.
Glaze Make-Ahead Hack
The honey glaze can be made up to 5 days ahead and stored in the fridge. To reheat, warm it in a saucepan over low heat for 2-3 minutes, stirring constantly.
This preserves its sticky consistency—perfect for tossing with the chicken right before baking. I double the glaze recipe when prepping ahead, as it's versatile for other dishes too.
Cheese Sauce Storage
Transfer the completed cheese sauce to an airtight container and refrigerate for up to 4 days. When reheating, warm it gently over low heat while stirring frequently to prevent graininess.
For extra creaminess, add 1-2 tablespoons of milk when reheating. The sauce thickens as it cools, so don't over-thicken it initially—it's better to adjust later.
Chicken Prep Shortcut
Cook the chicken and glaze 2 days ahead, then store them separately in the fridge. Reheat the chicken in the glaze over medium-low heat for 5-7 minutes until warmed through.
This keeps the chicken tender while preventing it from drying out. I like to marinate the chicken in 1 tablespoon of the glaze overnight for even more flavor penetration. 💡
Nutrition facts
Frequently asked questions
Why does Applebee's honey chicken mac and cheese have such a sticky glaze?
The signature sticky glaze comes from a perfect balance of honey, brown sugar, and hot sauce simmered until it thickens slightly. The honey provides natural sweetness while the brown sugar adds caramel depth, and the hot sauce gives it a subtle kick. This combination creates a glossy, clingy coating that perfectly complements the creamy mac and cheese.
Can I make this dish ahead of time?
The honey glaze and cheese sauce can be prepped 1-2 days ahead and stored separately. Assemble the dish (without baking) up to 24 hours in advance, then bake straight from the fridge at 375°F for 35-40 minutes. The extra time ensures everything heats through evenly. For best results, cover with foil during the first 25 minutes of baking.
What's the secret to creamy mac and cheese?
The magic happens with a proper roux and the right cheese blend. Cook butter and flour until golden (not brown) to create a smooth base, then gradually whisk in warm milk to avoid lumps. Use a mix of sharp cheddar and cream cheese for that signature rich, velvety texture. Reserve some pasta water to adjust consistency if needed.
Can I substitute chicken breasts for thighs?
You can, but thighs stay juicier and more tender—key for this dish. If using breasts, pound them to ½-inch thickness and cook for only 4-5 minutes per side. The glaze works the same, but breasts may dry out faster. For extra moisture, add 1 tablespoon of chicken broth to the glaze.
How do I fix runny mac and cheese?
If your sauce is too thin, remove it from heat and stir in 1 tablespoon of cornstarch mixed with 2 tablespoons cold water until smooth. For a quick fix, add ½ cup shredded cheese and stir until melted. If it's still too watery, bake uncovered at 375°F for 5-10 minutes to thicken the sauce. The oven helps evaporate excess moisture while creating that perfect golden crust.