Side Dishes
Applebee's honey chicken mac and cheese delivers that perfect balance of sweet, spicy, and cheesy flavors you crave. The secret lies in tender chicken glazed with honey and spices, paired with creamy, cheesy macaroni that's rich but not heavy.
This restaurant-style dish brings comfort food to your table with minimal effort—just 45 minutes to a crowd-pleasing meal.
The honey glaze transforms ordinary chicken into something extraordinary, with a sticky-sweet finish that pairs beautifully with the sharp cheddar and mild cheddar blend.
I've recreated the exact technique Applebee's uses: slow-cooking the chicken in a honey-spice mixture until it's fork-tender, then combining it with perfectly cooked pasta and a velvety cheese sauce. Every bite delivers that signature restaurant taste at home.
What makes this recipe special is how the flavors come together—sweet honey glaze, savory chicken, and creamy cheese create a harmony that's impossible to resist. The dish stays warm and gooey even when reheated, making it perfect for meal prep or serving a crowd.
The aroma alone will have everyone asking for seconds.
Serve with garlic bread or a simple side salad to round out the meal. This version stays true to the restaurant's style while being easier to make at home. Let's get cooking—your taste buds won't know the difference!
Ingredients for applebee's honey chicken mac and cheese
Six ingredients create the honey glaze, twelve bring the cheesy comfort you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 lb | Skinless, cut into bite-sized pieces |
| Elbow Macaroni 🍝 | 1 ½ cups | Uncooked, dry pasta |
| Honey 🍯 | ½ cup | Pure, clover variety preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Mild Cheddar Cheese 🧀 | 1 cup | Shredded, block preferred |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ground Cumin 🌿 | ½ tsp | Toasted for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Paprika 🌶️ | ½ tsp | Smoked for extra flavor |
The chicken thighs are the star—bone-in, skinless gives the best flavor, but boneless works too. Trader Joe's and Kroger often have pre-cut pieces, but if you're buying whole, ask the butcher to trim them. The honey should be pure, no additives—local honey adds a subtle floral note that works perfectly here. For the cheddar, sharp and mild blends are key; pre-shredded gets clumpy, so grab blocks and shred yourself. The onions and garlic? Yellow onions add sweetness, and fresh garlic can't be beat, but jarred works in a pinch.
No honey? Maple syrup with a pinch of cinnamon gets you close. Short on sharp cheddar? Monterey Jack at half the amount gives a milder taste. The chicken broth can be swapped for water, but the low-sodium kind keeps things balanced. Want extra spice? Add a dash of cayenne to the honey glaze. The smoked paprika gives that restaurant-style depth—substitute regular paprika if that's what you've got. For the pasta, elbow macaroni is classic, but penne or cavatappi work just as well. Just make sure it's dry pasta—fresh won't hold up in the sauce.
This dish reheats beautifully—3-5 minutes in the microwave or until bubbly in the oven. Keeps 4-5 days in the fridge, freezes for 3 months if you want to prep ahead. I like to make a double batch—leftovers taste even better as the flavors meld. Store the sauce separately from the pasta if freezing, then toss when reheating. The honey glaze? Keep it in a small jar in the fridge for up to 2 weeks—perfect for drizzling on toast or roasted veggies.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this trick—just toss the chicken, onions, and garlic in one pan, then dump the macaroni right on top. Less washing, more flavor, and honestly? That caramelized honey glaze sticks to everything like it’s meant to.
- Sweet-Savory Balance: The honey isn’t just drizzled—it’s cooked into the sauce until it’s thick and sticky, cutting through the richness of the cheese. Between us, that crispy chicken thigh? It’s the star, but the mac and cheese holds its own.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The flavors hold up for days, and the leftovers? Still taste like a restaurant meal. (Yes, even on a Tuesday night.) Just reheat and watch it transform from "dinner" to "I actually want this for lunch."
- Budget-Friendly Feast: Chicken thighs are cheaper than breasts, and elbow macaroni is a pantry staple. I’ve fed six people for under $15 with this—plus, the honey adds that restaurant-quality touch without breaking the bank. Not the prettiest, but the taste makes up for it every time.
Step-by-step instructions for sweet-spiced honey chicken mac and cheese
This comforting dish comes together with simple techniques but big flavor—creamy pasta meets tender honey-glazed chicken.
🍳 Step 1: Sear and Spice the Chicken
Pat the 2 lb boneless chicken thighs dry with paper towels and cut into bite-sized pieces. In a large skillet over medium-high heat, add 0.5 cup butter and let it melt until foaming. Add the chicken pieces in a single layer, letting them sear undisturbed for 3-4 minutes until golden brown on one side.
Sprinkle the chicken with 1.5 tsp salt, 0.5 tsp ground black pepper, 0.5 tsp ground cumin, and 0.5 tsp paprika. Stir to coat evenly, then add the 1 whole yellow onion and 4 cloves minced garlic. Cook for another 2-3 minutes until the onion softens and the garlic becomes fragrant. Pour in 0.5 cup honey and stir to coat the chicken completely. Let it simmer for 5-6 minutes until the honey caramelizes slightly and the chicken is cooked through. Remove the chicken from the skillet and set aside, leaving the caramelized fond behind.
🍳 Step 2: Cook the Elbow Macaroni Al Dente
While the chicken cooks, bring a large pot of water to a rolling boil. Add 1.5 cups elbow macaroni and cook until 1 minute before the package instructions for al dente (usually about 8-10 minutes). Reserve 1 cup of pasta water before draining, then set aside both the drained pasta and reserved water.
Here's the thing—this pasta water is liquid gold. It contains starch that helps create the creamy sauce later. Don't skip this step, even if it seems like too much to remember. I always keep a measuring cup nearby so I don't forget.
🥘 Step 3: Build the Creamy Cheese Sauce
Return the skillet with the caramelized honey fond to medium heat. Add 1.5 cups chicken broth and scrape up all those delicious browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. Stir in 0.5 cup heavy whipping cream and let it warm through, but don't let it boil.
In a separate bowl, combine 2 cups sharp cheddar cheese and 1 cup mild cheddar cheese. Slowly sprinkle the cheese mixture into the skillet while stirring constantly. The cheese should melt smoothly into a creamy sauce. If the sauce starts to thicken too much, add 2-3 tablespoons of reserved pasta water to loosen it to your desired consistency. Keep the heat at medium-low to prevent the sauce from separating.
🥘 Step 4: Combine and Finish
Add the cooked elbow macaroni to the skillet with the cheese sauce. Stir gently to combine, letting the pasta absorb some of the creamy goodness. Return the honey-glazed chicken to the skillet and toss everything together. Cook for an additional 2-3 minutes just to heat through and let all the flavors meld together.
Taste and adjust seasoning if needed—you might want to add a pinch more salt or a crack of black pepper to balance the sweetness from the honey. The dish should be creamy but not overly thick, with tender chicken pieces throughout. If you prefer it even creamier, stir in a splash more of the reserved pasta water.
🍽️ Step 5: Serve Warm with Extra Cheese
Transfer the honey chicken mac and cheese to a serving dish and let it rest for 2-3 minutes before serving. This brief resting period allows the sauce to set slightly, making it easier to serve without a runny mess. Garnish with additional shredded cheddar cheese if desired, and serve immediately while warm.
Each bite should deliver a perfect balance of creamy cheddar, tender chicken, and that sweet-spiced honey glaze. The elbow macaroni should be al dente with a perfect bite, and the sauce should coat everything beautifully. This dish tastes even better the next day, so leftovers make great lunches too!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- Sear the Chicken First: The recipe might call for baking the chicken thighs whole, but I learned this the hard way—skip the raw chicken in sauce. Pat them dry, hit them with a little salt and pepper, then sear them skin-side down in a hot pan for 3-4 minutes until golden. The crust locks in flavor and keeps them from drying out when they finish in the oven.
- Dice That Onion Small: Applebee’s version relies on the onion’s sweetness to balance the honey, so don’t be lazy here. Aim for ⅛-inch pieces—small enough to dissolve into the sauce without leaving chunks. I used to chop mine in a hurry, and the texture always felt off. A food processor makes this stupidly fast (pulse 3-4 times), but if you’re doing it by hand, take the extra 2 minutes.
- Don’t Overcook the Mac: The sauce is the star, so the pasta should be al dente when it hits the pan—not mushy. Cook the elbows 1 minute less than the package says, then drain and toss with a splash of cold water. This prevents them from turning to glue when the creamy sauce gets added later. Trust me, your bite will thank you.
- Save the Honey for Last: Adding honey early turns the sauce cloying and one-note. Instead, mix the sauce (cheese, cream, etc.) first, then fold in the honey at the very end—just before serving. This keeps the sweetness bright and lets you adjust the balance. If you’re worried about burning, reduce it first in a small pan until it’s slightly thickened, then stir it in.
Regional styles of this applebee's honey chicken mac and cheese
Southern Comfort Style
In the South, this dish gets a heartier touch with collard greens or cornbread on the side. I like to add 1 cup of cooked collard greens (chopped) to the mac and cheese just before serving—it adds a subtle earthy flavor that balances the sweet honey.
For extra Southern flair, serve with buttermilk cornbread drizzled with honey butter. The cornbread soaks up the creamy sauce beautifully, making every bite even more satisfying. 🌶️
Midwest Twist
The Midwest loves their mac and cheese loaded with extra toppings, so here’s how to adapt it: Swap the honey glaze for a maple-bourbon drizzle (mix ¼ cup maple syrup with 1 tbsp bourbon) and top with crumbled bacon and scallions.
The smoky bacon adds depth, while the maple-bourbon glaze gives a caramelized finish. Serve with crusty dinner rolls for dipping—this version feels like a cozy Sunday dinner. 🍖
Texas-Style Spicy Kick
Texans crank up the heat by adding 1 tbsp chipotle powder and ½ tsp cayenne pepper to the chicken spice mix. After cooking, stir in ½ cup of diced jalapeños and top with crumbled queso fresco and cilantro.
The heat from the chipotle pairs perfectly with the sweet honey, creating a smoky-spicy-sweet trifecta. Serve with warm flour tortillas for scooping—this is comfort food with a kick! 🌶️
Pacific Northwest Adaptation
In the PNW, the dish gets a lighter, fresher twist. Replace the heavy whipping cream with ½ cup coconut cream for a dairy-free option, and add ½ cup diced apples (tossed in lemon juice) to the mac and cheese.
The apples add a crisp, slightly tart contrast to the creamy sauce. Garnish with toasted walnuts and fresh thyme for an earthy, aromatic finish. This version feels lighter but still packed with flavor—perfect for a chilly evening. 🍏
New England Creamy Version
New Englanders love their extra-cheesy, buttery mac and cheese, so here’s how to make it: Add ½ cup of grated Parmesan cheese to the sauce and stir in 2 tbsp of Dijon mustard for a tangy kick. Top with crispy fried onions and a sprinkle of fresh parsley.
The mustard cuts through the sweetness, while the Parmesan adds a nutty depth. Serve with crusty sourdough bread—this is the kind of dish that feels like a hug in a bowl. 🧀
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
You can, but thighs work better for this recipe! Chicken thighs stay juicier and more tender when cooked slowly in the honey glaze. If using breast, cut them into smaller pieces and reduce cooking time by 2-3 minutes to avoid dryness. For extra flavor, marinate the breasts in 1 tablespoon soy sauce and 1 teaspoon garlic powder for 30 minutes before cooking.
How do I make this dish extra creamy?
For a velvety texture, stir in 2 tablespoons of cream cheese with the shredded cheddar, or replace the heavy cream with ½ cup of whole milk for a lighter but still rich sauce. The key is to keep the heat medium-low when melting the cheese to prevent separation. If the sauce thickens too much, add 1-2 tablespoons of reserved pasta water to loosen it gradually.
Can I make this mac and cheese ahead of time?
This dish actually tastes better the next day as the flavors meld. Prepare it completely, then refrigerate in an airtight container for up to 4-5 days. To reheat, cover with a damp paper towel and microwave for 2-3 minutes, stirring halfway. For the oven method, bake at 350°F for 15-20 minutes until bubbly. The sauce will thicken slightly when reheated—add a splash of milk or broth if needed.
What's the best way to store leftovers?
Store in an airtight container with parchment paper between layers to prevent sticking. The mac and cheese keeps well in the fridge for 4-5 days and freezes beautifully for up to 3 months. For freezing, divide into portions and wrap tightly with plastic wrap before placing in a freezer bag. Thaw overnight in the fridge—never microwave directly from frozen. The honey glaze stays delicious for 2 weeks in the fridge if stored separately in a small jar.
Why did my sauce separate?
This usually happens from overheating or adding cold cheese too quickly. To fix it, remove the skillet from heat and whisk in 1-2 tablespoons of warm pasta water or milk until smooth. For prevention, melt the cheese over low heat and stir constantly. If the sauce still curdles, strain it through a fine-mesh sieve before combining with the pasta. The key is patience—let the cheese melt gradually rather than rushing the process.