Applebee's Honey Chicken Mac and Cheese Recipe: Sweet-Spiced Crunch Over Melty Cheese

This Applebee's honey chicken mac and cheese recipe delivers that perfect balance of sweet, spicy, and creamy—just like the restaurant version. The secret lies in tender chicken glazed with a sticky honey-spice mixture, then folded into a rich, cheesy macaroni that's impossible to resist.

I've recreated this dish using straightforward techniques that guarantee restaurant-quality results at home.

The process starts with pan-searing chicken thighs until golden, then simmering them in a sweet-spiced sauce made with honey, soy sauce, and a blend of warm spices.

While the chicken cooks, you'll prepare the mac and cheese using a velvety roux-based sauce that melts three types of cheese for maximum creaminess. The key is timing—both components need to finish cooking simultaneously so everything comes together perfectly.

What you'll end up with is a dish that's creamy, comforting, and packed with bold flavors—crispy chicken pieces coated in that sticky honey glaze, nestled among perfectly cooked macaroni in a sauce so rich it clings to every bite.

The contrast between the sweet-spiced chicken and the salty, cheesy pasta creates a harmony that's hard to resist. This is comfort food at its finest, with just the right amount of crunch from the chicken skin.

Serve this dish with a side of steamed green beans or a simple salad to balance the richness. The leftovers reheat beautifully, making it perfect for meal prep or feeding a crowd. Let's get started on recreating this restaurant favorite in your own kitchen.

Ingredients for applebee's honey chicken mac and cheese

Sweet-spiced chicken and three cheeses—here's what makes this restaurant favorite shine.

The chicken thighs are non-negotiable here—bone-in or boneless, but skin-on for that crispy crunch. Trader Joe's and Costco have great prices on family packs. Look for thighs with good marbling, not too lean. The honey should be pure, no corn syrup fillers—local honey from farmers markets adds extra depth. For the cheeses, block cheese is a must—pre-shredded gets clumpy and lacks flavor. Grab the Kraft 2% milk sharp cheddar if you're in a hurry, but fresh-grated always wins.

No soy sauce? Coconut aminos works in a pinch, though it's milder. Short on brown sugar? Maple syrup at half the amount gives similar sweetness. Fresh ginger not available? Ground ginger at one-third the quantity but add a pinch of cinnamon to balance. The roux is where the magic happens—don't rush it. Cook the butter and flour until it's a deep golden color (about 5 minutes) so you get those nutty flavors. For the macaroni, De Cecco or Barilla brands cook up perfectly—avoid those store-brand al dente varieties that stay rock-hard.

This dish tastes even better the next day—honestly, the flavors meld more overnight. Store leftovers in airtight containers for up to 4 days. Freezes beautifully for 3 months if you portion it first. I like to reheat just the chicken separately so it stays crispy, then toss it with the mac and cheese at the end. For extra crunch, broil the top for 2-3 minutes before serving. The honey glaze? Make extra—it's perfect over toast or pancakes.

Step-by-step instructions for Applebee's honey chicken mac and cheese

This recipe delivers that perfect balance of sweet-spiced chicken and ultra-creamy cheese sauce.

Cut the 1.5 lb boneless, skinless chicken thighs into 1-inch pieces and pat them dry with paper towels. Heat a large skillet over medium-high heat and add the chicken. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. The pieces should reach an internal temperature of 165°F when checked with a meat thermometer.

In a small bowl, whisk together the 0.5 cup honey, 0.25 cup soy sauce, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 1 tsp ground black pepper. Pour this glaze over the cooked chicken and let it simmer for 2-3 minutes until the sauce slightly thickens and coats the chicken pieces. Remove the chicken from the skillet and set it aside, reserving the glaze for later.

Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Season the water generously with 1.5 tsp salt—it should taste like the sea. Cook the pasta until it's al dente, which should take about 10-12 minutes. Drain the pasta and set it aside, reserving 1 cup of the starchy pasta water—this will help create a silky sauce later.

While the pasta cooks, finely mince the 4 cloves garlic. You'll use this in the cheese sauce for added depth of flavor. The garlic should be almost paste-like in texture for the best results.

In a large pot, melt the 0.5 cup unsalted butter over medium heat. Once the butter is fully melted and foaming, whisk in the 0.25 cup all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden color and smells nutty.

Gradually pour in the 2 cups whole milk, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring often, until it thickens enough to coat the back of a spoon. This is your base for the cheese sauce.

Reduce the heat to low and begin adding the cheeses in stages. First, stir in the 1.5 cups sharp cheddar cheese, then the 1 cup monterey jack cheese, and finally the 0.5 cup colby jack cheese. Stir constantly until all the cheese is fully melted and the sauce is smooth and creamy. If the sauce becomes too thick, add 2-3 tablespoons of the reserved pasta water to loosen it.

Return the cooked chicken and its honey glaze to the pot, along with the cooked elbow macaroni. Gently fold everything together until the pasta is fully coated in the creamy cheese sauce. Taste and adjust the seasoning with additional salt or black pepper if needed. The sauce should be rich, slightly sweet, and perfectly balanced.

Transfer the honey chicken mac and cheese to a serving dish and let it rest for 2-3 minutes to allow the flavors to meld together. Serve it hot, straight from the pot, so the cheese stays melty and the pasta maintains its perfect al dente texture.

This dish is best enjoyed right away, with the cheese still bubbly and the honey glaze slightly sticky. Garnish with extra black pepper if desired, and pair it with a simple green salad or crusty bread to complete the meal. The combination of sweet, spicy, and creamy flavors makes this mac and cheese a standout dish that's sure to impress!

Regional styles of this dish

Southern Comfort Style

The original Applebee's version draws heavy inspiration from Southern comfort food traditions, where sweet and savory flavors collide. The honey glaze mimics classic Southern honey-baked chicken recipes, while the three-cheese blend reflects the region's love for creamy, melty cheeses.

I like to add a pinch of smoked paprika to the chicken glaze for that subtle BBQ smokiness you'd find in Southern kitchens. 🌶️

Texas Twist

For a Texan-inspired version, swap the sharp cheddar for Monterey Jack with 20% more fat content (like Kraft 2% milk Monterey Jack) and add ½ cup diced green chiles to the chicken glaze.

The extra fat in the cheese creates a richer sauce, while the green chiles add a subtle heat that Texans love. Serve with cornbread on the side for that true Texas BBQ joint feel.

Midwest Heartland

In the Midwest, mac and cheese often gets a heartier treatment. For a regional adaptation, use whole wheat elbow macaroni and add ½ cup cooked bacon bits to the chicken glaze.

The bacon adds a smoky depth that Midwesterners adore, while the whole wheat pasta gives it a slightly nuttier texture. I also like to top it with crumbled blue cheese for a tangy contrast that's popular in states like Ohio and Michigan.

West Coast Fusion

On the West Coast, fusion flavors reign supreme. For a California-inspired version, replace the soy sauce in the glaze with ½ cup hoisin sauce and add 1 tsp sesame oil. Swap the sharp cheddar for Pepper Jack cheese and finish with a sprinkle of toasted sesame seeds.

This version has a sweet-spicy kick that West Coast diners will love, with that umami depth from the hoisin. 🌿

New England Crunch

New Englanders love their textures, so for a regional twist, add ½ cup crushed potato chips (like Kettle Brand) to the chicken glaze before simmering. The salty crunch contrasts beautifully with the sweet honey.

Use extra sharp white cheddar for the sauce and finish with chopped scallions. This version has that perfect crunch-sweet balance that New England diners crave.

Global Adaptations

For an international twist, try a Japanese-inspired version by adding 1 tbsp mirin and ½ tsp grated ginger to the chicken glaze. Use creamy mozzarella instead of cheddar and finish with toasted nori strips for that umami kick.

Or go Mexican by adding ½ cup black beans and ¼ cup corn to the mac and cheese, then topping with avocado slices and cilantro. These adaptations keep the dish's comforting essence while adding exciting new flavors. 🌎

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