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This Applebee's Honey Chicken Mac and Cheese recipe delivers the perfect balance of sweet, sticky glazed chicken and rich, creamy pasta—just like your favorite restaurant dish. The secret lies in searing the chicken to lock in juices before glazing it with a honey-sweetened sauce that caramelizes beautifully.
I've perfected this technique over years of testing, ensuring the chicken stays tender while developing that signature sticky glaze that makes every bite irresistible.
The creamy mac and cheese is where the magic happens—using a blend of sharp cheddar and Gruyère creates depth of flavor that stands up to the sweetness of the honey chicken.
The stovetop method keeps things simple, with just 20 minutes of hands-off cooking time, while the baked version adds a golden, crispy top that takes it to the next level. This recipe is designed to be foolproof, whether you're feeding a family or craving a comforting solo meal.
What you'll end up with is a dish that's creamy, satisfying, and packed with flavor—where each forkful delivers tender chicken coated in that perfect honey glaze, nestled in a pool of velvety cheese sauce.
The contrast between the sweet chicken and rich pasta creates a harmony that's impossible to resist. This is comfort food at its finest, with restaurant-quality results you can make at home.
Ready in under an hour, this recipe scales beautifully for gatherings or leftovers that reheat perfectly. The best part? You control the sweetness level, so you can adjust the honey to your preference without sacrificing that signature Applebee's flavor. Let's get started on making this crowd-pleaser!
Ingredients for applebee's honey chicken mac and cheese
Sweet honey glaze meets creamy cheese sauce—this recipe nails Applebee's magic at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Medium Elbow Macaroni 🍝 | 12 oz | Dry weight, uncooked |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| All-Purpose Flour 🌾 | ½ cup | For roux base |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, sharp variety |
| Gruyère Cheese 🧀 | ½ cup | Shredded, nutty flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed slightly |
| Honey 🍯 | ½ cup | Light or clover variety |
| Soy Sauce 🥢 | 1 tbsp | For umami depth |
| Garlic Cloves 🧄 | 4 cloves | Minced for chicken glaze |
| Ginger Root 🌿 | 1 tbsp | Freshly grated |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 2 tbsp | For searing chicken |
The chicken thighs are non-negotiable here—they stay juicy while developing that signature sticky glaze. Look for bone-in, skin-on thighs at your local butcher shop if you want extra flavor, but boneless works too. I grab mine from Costco when I'm making a big batch, but the regular supermarket package is fine for weeknight dinners. The key is cutting them into even-sized pieces so they cook uniformly. Gruyère is worth hunting down—it adds that nutty depth that makes this dish feel special. Wegmans or Whole Foods usually carry it, but any good cheese counter will have it. If you can't find Gruyère, extra-sharp cheddar works in a pinch.
No honey? Maple syrup or agave gets you close, though the flavor won't be identical. Fresh ginger is ideal, but ground ginger at half the amount works if you're in a hurry. The soy sauce is crucial for that umami kick—don't skip it! For the roux, use all-purpose flour, but if you've got bread flour, it'll give you a slightly thicker sauce. The macaroni can be any shape you like, but elbow holds up best to the cheese sauce. Want to make this ahead? Cook the chicken and pasta separately, then assemble before baking—it reheats beautifully.
This dish reheats like a dream—honestly tastes better the second time around. Store leftovers in the fridge for up to 4 days, covered tightly. For freezing, assemble the dish (without baking), then freeze in portions. It keeps for 3 months and reheats perfectly in the microwave or oven. The baked version gets that gorgeous golden crust—if you're making it ahead for a party, bake it just before serving. The cheese sauce thickens as it cools, so you might need to add a splash of milk when reheating.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I need a meal that doesn’t require a million dishes. The chicken thighs simmer right in the same pot where the mac and cheese sauce thickens—no extra pans, no extra stress.
- Honey-Glazed Crunch: That sticky-sweet honey glaze on the chicken? It’s the star. The flour-butter roux gives the cheese sauce a velvety richness, while the honey adds a caramelized bite that makes every forkful irresistible.
- Weeknight Workhorse: Between us, this feeds my family of four (plus my dog’s begging eyes) without breaking the bank. Use leftover chicken for wraps the next day, or toss extra mac into a casserole dish for a quick lunch.
- Budget-Friendly Luxury: Sharp cheddar and chicken thighs stretch further than you’d think. I’ve made this for game nights, lazy Sundays, and even a last-minute dinner when takeout seemed easier. (Spoiler: it’s cheaper.)
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's how to recreate that perfect blend of sticky-sweet chicken and velvety mac and cheese at home.
Glaze the Chicken with Honey-Ginger Sauce
In a small bowl, whisk together the 0.5 cup honey, 1 tbsp soy sauce, 4 cloves minced garlic, 1 tbsp freshly grated ginger, and 1.5 tsp salt. This sauce is the secret to that signature sticky-sweet glaze that makes this dish so special. Set it aside while you prepare the chicken.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 1.5 lb boneless, skinless chicken thighs cut into bite-sized pieces, seasoning lightly with 0.5 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Pour the honey-ginger sauce over the chicken and simmer for 2-3 minutes until the sauce thickens slightly and coats the chicken. Remove the chicken from the skillet and set aside, keeping the sauce warm.
Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 12 oz medium elbow macaroni. Season the water generously with salt—it should taste like the sea. Cook the pasta until it's 1 minute shy of al dente (about 8-9 minutes for fresh pasta, 10-11 minutes for dried). This slight undercooking ensures the pasta finishes perfectly in the creamy cheese sauce.
Drain the pasta, reserving 1 cup of pasta water. This starchy water is your secret weapon for creating a silky, creamy sauce. Don't rinse the pasta—those surface starches help the cheese cling beautifully. Return the drained pasta to the pot and set it aside.
Create the Creamy Cheese Sauce
In a large skillet or Dutch oven, melt 0.5 cup unsalted butter over medium heat. Once the butter has melted and is foaming, whisk in 0.5 cup all-purpose flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color and smells nutty—this ensures a rich, flavorful base for your sauce.
Gradually whisk in the 1 cup heavy cream and 0.5 cup warmed whole milk, making sure to whisk continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Then, reduce the heat to low and stir in the 1.5 cups shredded sharp cheddar cheese and 0.5 cup shredded Gruyère cheese until fully melted and smooth. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to reach your desired consistency.
Combine and Finish
Add the cooked macaroni to the cheese sauce and stir gently to coat each piece evenly. The sauce should cling beautifully to the pasta, creating that signature creamy texture. Fold in the glazed chicken, distributing it evenly throughout the macaroni. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or a crack of black pepper to enhance the flavors.
Let the dish simmer together for 2-3 minutes to allow the flavors to meld completely. The result should be a harmonious blend of creamy, cheesy macaroni and sticky-sweet honey-glazed chicken. Serve immediately while the pasta is still warm and the sauce is at its creamiest, garnished with a sprinkle of black pepper if desired.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- CRISP THE THIGHS FIRST: The chicken thighs in this dish need to be actually crispy—not just browned. After seasoning, sear them skin-side down in a cold, dry skillet (yes, cold) over medium-high heat for 8–10 minutes without moving them. I learned this the hard way—skipping the cold start means uneven cooking and sad, soggy edges.
- USE SHREDDED CHEESE ONLY: Applebee’s version relies on that melty, stretchy texture, and pre-shredded cheese is your shortcut. But here’s the catch: the anti-caking agents in most store-bought blends make the sauce grainy. Drain and rinse the cheese in a fine-mesh strainer, then pat it very dry with a paper towel—this guarantees a smooth, velvety consistency every time.
- DON’T BOIL THE PASTA TOO LONG: Medium elbow macaroni should have a firm bite—not mushy, not al dente, but somewhere in between. Pull it out when it’s just slightly undercooked (about 1 minute less than package instructions) because it’ll finish cooking in the cheese sauce. Overcooked pasta turns the whole dish into a gluey mess.
- MAKE THE ROUX LOW AND SLOW: The flour-butter roux is where flavor happens, but rushing it = burnt taste. Melt the butter over low heat, then whisk in the flour and cook for 3–4 minutes until it’s a pale golden color—not brown. I was skeptical until I tried it: this step actually changes the outcome from "meh" to "restaurant-quality." No shortcuts here.
Dietary considerations for applebee's honey chicken mac and cheese
Gluten-Free Adaptation
To make this dish gluten-free, replace the medium elbow macaroni with gluten-free pasta like Barilla Gluten-Free Penne or De Cecco Gluten-Free Fusilli. The sauce remains the same, but ensure your soy sauce is gluten-free (like San-J Tamari).
The roux can be made with gluten-free flour blend (like King Arthur Measure for Measure). The chicken glaze stays identical—just omit any cross-contamination when handling ingredients. 🌱
Dairy-Free Modifications
For a dairy-free version, swap the Gruyère and cheddar for nutritional yeast (for cheesy flavor) and dairy-free butter (like Miyoko's). Use full-fat coconut milk instead of heavy cream and milk.
The honey glaze remains unchanged, but add a splash of coconut milk to the sauce for creaminess. Garnish with toasted pumpkin seeds for crunch. 🥛
Lower-Carb Option
Cut carbs by replacing pasta with cauliflower rice (sautéed until tender) or shirataki noodles (rinsed well). Use half the honey (reduce to ¼ cup) to balance sweetness. The chicken glaze stays the same, but serve it over a bed of roasted Brussels sprouts or zucchini noodles for extra veggies.
This keeps the dish satisfying while cutting carbs significantly. 🥦
Allergy-Friendly Notes
For egg-free or nut-free diets, this recipe is already safe—no eggs or nuts are used. If avoiding dairy, see the dairy-free section above. For soy allergies, replace soy sauce with coconut aminos.
Always check labels on cheeses and butter to confirm they’re free from allergens. Cross-contamination is key—use separate utensils and surfaces when prepping. 🚫
Sweetness Adjustments
Reduce honey to ¼ cup for a milder sweetness, or increase to ¾ cup for extra stickiness. For diabetic-friendly versions, use sugar-free honey substitute (like Monkfruit sweetener) and serve with a side of steamed broccoli to balance carbs. The cheese sauce’s richness helps balance any sweetness adjustments. 🍯
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs for this recipe?
Chicken breasts will work, but thighs are ideal because they stay juicier and develop more flavor during the honey glaze cooking. If using breasts, cut them into 1-inch cubes and cook for 4-5 minutes before glazing to prevent drying out. You may need to reduce the honey slightly (¼ cup) since breasts absorb less moisture than thighs.
How do I make this dish extra creamy without adding more cheese?
For a richer texture without extra cheese, stir in 2 tbsp sour cream or 1 tbsp cream cheese at the end. Another trick is to add 2 tbsp reserved pasta water while simmering—this creates a silky sauce without altering flavor. For baked versions, sprinkle 1 tbsp breadcrumbs on top before baking for a golden, creamy crust.
Can I prepare this ahead of time for a party?
Cook the chicken and pasta separately, then assemble just before baking. For stovetop versions, refrigerate the combined dish (unbaked) for up to 2 days. Reheat gently with 1 tbsp milk or cream per 2 cups of mac and cheese to restore creaminess. Baked versions can be assembled 1 day ahead—just bake fresh before serving to get that perfect golden crust.
What's the secret to getting that perfect sticky glaze on the chicken?
The key is simmering the chicken in the honey sauce until the liquid reduces by 25-30%. Use medium-low heat and let it bubble gently for 3-4 minutes—this caramelizes the honey and creates that signature stickiness. For extra shine, add 1 tsp cornstarch mixed with 1 tbsp water to the sauce at the end and stir until glossy.
How do I fix runny mac and cheese sauce?
If your sauce is too thin, remove it from heat and stir in 1 tbsp cold butter or 1 tbsp flour mixed with 1 tbsp water (cornstarch slurry). For baked versions, simply bake 5-10 minutes longer** at 375°F to thicken. Never over-salt the sauce—this can make it watery. If needed, add 1 tbsp cream cheese to stabilize the texture.