Snacks
Applebee's honey mac and cheese delivers that signature combination of crispy breadcrumbs and sticky-sweet cheese rivers you crave. This restaurant-quality dish transforms simple ingredients into a rich, golden casserole with a perfectly caramelized top layer.
The secret lies in the balance of sharp cheddar, creamy sauce, and that signature honey drizzle that ties everything together.
What sets this recipe apart is the texture contrast—creamy cheese sauce meets crispy breadcrumb topping, all baked until bubbling and golden. The honey glaze adds just the right amount of sweetness to complement the savory cheese, creating that signature Applebee's flavor.
This dish is designed to impress with minimal effort, making it perfect for weeknight dinners or special occasions.
By following this method, you'll achieve a mac and cheese with tender pasta perfectly coated in a velvety cheese sauce, topped with crispy breadcrumbs that hold their crunch.
The honey glaze adds a beautiful caramelized finish that makes every bite irresistible. This is comfort food at its finest—creamy, rich, and completely satisfying.
Serve with a simple side salad or warm breadsticks to complete the meal. The crispy breadcrumb topping stays crunchy even after baking, ensuring every bite delivers that perfect texture contrast. This recipe delivers restaurant-quality results in your own kitchen, with just a few simple ingredients and a little patience.
Ingredients for applebee's honey mac and cheese
Six essential ingredients create Applebee's signature crispy-topped, honey-kissed mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 cups | Uncooked, dry pasta |
| Sharp White Cheddar Cheese 🧀 | 4 oz | Shredded, block preferred |
| Medium Cheddar Cheese 🧀 | 4 oz | Shredded, block preferred |
| Colby Jack Cheese 🧀 | 4 oz | Shredded, block preferred |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Plain, not seasoned |
| Pure Honey 🍯 | ½ cup | Wildflower preferred |
| Granulated Sugar 🍚 | 2 tbsp | For honey glaze |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
| Onion Powder 🧅 | ½ tsp | For aromatic base |
The cheese blend makes all the difference—sharp white cheddar for tang, medium cheddar for creaminess, and Colby Jack for that signature mild sweetness. Grab a block of each and shred it yourself; pre-shredded gets clumpy and lacks texture. For the best results, use Kraft Natural or Sargento—they melt smoothly without turning rubbery. The panko breadcrumbs should be plain (no seasoning) to avoid competing flavors, though you can toast them lightly in butter for extra crispiness. Costco and Walmart carry high-quality panko at reasonable prices, but Trader Joe's has the best selection if you're willing to pay a premium.
No sharp cheddar? Extra-sharp cheddar at half the amount works in a pinch, though the flavor won't be identical. Running out of Colby Jack? Mozzarella adds a similar mildness, but reduce to 2 oz to avoid sogginess. The honey glaze requires pure honey—no artificial substitutes. Wildflower or clover honey adds floral notes that complement the cheese beautifully. For the roux, all-purpose flour is non-negotiable; cake flour makes the sauce gummy. If you're gluten-sensitive, almond flour can replace it, though the texture will differ slightly. The garlic and onion powders are optional but recommended for depth—McCormick or Badia are reliable brands for consistent quality.
This dish reheats beautifully—cover with foil and bake at 350°F for 15 minutes to restore crispiness. Store leftovers in an airtight container for up to 4 days in the fridge, though the texture degrades after 2 days. For longer storage, freeze portions in single servings for up to 3 months. To reheat from frozen, thaw overnight in the fridge, then bake covered at 325°F for 20 minutes. The honey glaze hardens when chilled, so reheat uncovered for the last 2 minutes to restore its glossy finish. Portion into individual ramekins before baking for easy serving—great for meal prep or potlucks.
Why You'll Love This Recipe
- One-Pot Magic: The second you melt those three cheeses—sharp white, medium cheddar, and colby jack—into that heavy cream, you’re basically making restaurant-quality sauce with zero extra dishes. Honestly, I’ve tried fussy mac and cheese recipes with roux and starch slurries, but this? Just boil the pasta, pour in the sauce, and call it a win.
- Honey-Glazed Bliss: That drizzle of honey at the end? It’s the secret weapon. The creamy, cheesy base gets this sweet, caramelized finish that makes every bite taste like a little hug. Between us, my picky husband actually asked for seconds—something he never does with store-bought mac.
- Game for Any Occasion: Pack it for lunch the next day, serve it at a game-day party, or make it for the kids’ after-school snack. The combo of sharp cheddar and Colby Jack gives it that grown-up appeal, but the honey keeps it fun for everyone. I’ve even brought it to potlucks—people always ask for the recipe.
- Budget-Friendly Leftovers: This recipe stretches easily for a family of four (or two very hungry people). The cheeses are affordable, the pasta is cheap, and the leftovers reheat like a dream—no weird grainy texture. Plus, it’s one of those dishes where the second batch tastes just as good as the first. My secret weapon for lazy Sundays.
Step-by-step instructions for Applebee's honey mac and cheese
Master the perfect balance of creamy cheese sauce and crispy breadcrumb topping with this restaurant-quality method.
Cook the Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add the 2 cups Elbow Macaroni. Stir immediately to prevent sticking. Cook until 1 minute before the package instructions specify for al dente—this ensures the pasta finishes cooking in the hot cheese sauce. Reserve 1 cup of pasta water before draining, as it contains starch that helps create a silky sauce.
Drain the pasta and return it to the pot. Toss with 1 tablespoon of the unsalted butter to prevent sticking and keep it warm. The pasta should be hot but not steaming when you're ready to combine with the cheese sauce—this helps the sauce cling perfectly.
Create the Creamy Cheese Sauce
In a large, heavy-bottomed skillet, melt the remaining 0.5 cup Unsalted Butter over medium heat. Whisk in the 0.25 cup All-Purpose Flour and cook for 1-2 minutes until the mixture forms a smooth, pale roux and smells nutty. This forms the foundation of your sauce.
Gradually whisk in the 1 cup Heavy Whipping Cream and 1 cup Whole Milk, ensuring no lumps form. Stir constantly for 3-4 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in the 4 oz Sharp White Cheddar Cheese, 4 oz Medium Cheddar Cheese, and 4 oz Colby Jack Cheese, shredded. Let it sit for 1 minute to melt completely.
Combine Pasta and Cheese Sauce
Add the drained pasta to the skillet and toss gently to coat evenly with the cheese sauce. Stir in the 1.5 tsp Diamond Crystal Kosher Salt, 0.5 tsp Ground Black Pepper, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. The mixture should be creamy but still slightly loose—if it's too thick, add 2-3 tablespoons of the reserved pasta water to reach your desired consistency.
Taste and adjust seasoning if needed. The sauce should be rich, slightly tangy from the cheddars, and perfectly balanced with a touch of sweetness from the Colby Jack. This is where the magic happens—the flavors meld together into a cohesive, restaurant-quality sauce.
Prepare the Honey-Glazed Breadcrumb Topping
In a small bowl, combine the 1.5 cups Panko Breadcrumbs, 0.5 cup Pure Honey, and 2 tbsp Granulated Sugar. Mix thoroughly until every breadcrumb is coated in the honey mixture. The crumbs should look glossy and moist—this ensures they crisp up beautifully instead of becoming soggy.
Spread the mac and cheese evenly in a 9x13-inch baking dish, creating a smooth, level surface. This step is crucial for even browning. Sprinkle the honey-glazed breadcrumbs evenly over the top, pressing down lightly to help them adhere. The crumbs should cover the entire surface without gaps.
Bake Until Golden and Crispy
Transfer the baking dish to a preheated 375°F oven and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy to the touch, with a caramelized honey glaze that adds sweet contrast to the rich cheese.
For the perfect finish, broil for 1-2 minutes at the end, watching closely to prevent burning. The cheese should be fully melted and the breadcrumbs should have a satisfying crunch. Let the mac and cheese rest for 5 minutes before serving—this allows the sauce to set slightly and makes slicing easier.
Pro Tips For Making Applebee'S Honey Mac And Cheese
- Boil Water Hard: The recipe calls for al dente pasta, but I’ve learned the hard way—boiling water at a rolling boil (not just simmering) cuts the cook time by nearly half. Use a big pot with plenty of water, and don’t skimp on the salt—this isn’t just for flavor, it’s for speed. I used to pull the pasta when it was still slightly firm, but now I set a timer for 2 minutes less than the package says, then taste-test. Overcooked pasta ruins the texture.
- Shred Cheese Fresh: Pre-shredded cheese is convenient, but it’s packed with anti-caking agents that make the sauce grainy. For Applebee’s-style smoothness, shred your own sharp white cheddar, medium cheddar, and Colby Jack right before mixing—no need to buy fancy graters, a box grater works fine. If you’re short on time, buy block cheese and shred it while the pasta cooks. The effort makes a real difference in creaminess.
- Temper the Cream: The recipe likely calls for dumping cold heavy whipping cream into a hot cheese sauce, but that’s a one-way ticket to scrambled eggs. Warm the cream slightly (just until it’s lukewarm to the touch) before adding it to the cheese mixture. This keeps the sauce silky instead of breaking. I’ve burned this step before—trust me, the sauce will curdle if you rush it.
- Rest Before Serving: Applebee’s mac and cheese has that perfect, thick consistency because it’s given time to set. After mixing everything, let the sauce sit off the heat for 5 minutes—this lets the starches thicken naturally. I know, I know, you’re hungry now, but resisting the urge to serve it immediately guarantees a smoother, less watery dish. Cover it loosely with foil if you’re worried about it drying out.
Serving suggestions for leftovers
Classic Breadstick Pairing
Applebee's signature buttery breadsticks are the ultimate match for this honey mac and cheese.
Order them straight from the restaurant or make your own with a simple dough of 2 cups all-purpose flour, 1 packet active dry yeast, 1 tsp salt, 1 tbsp sugar, 1 tbsp olive oil, and ¾ cup warm water.
Roll into ropes, brush with melted butter, and bake at 400°F for 12-15 minutes until golden. The warm, pillowy texture soaks up any extra cheese sauce beautifully. 🍞
Crispy Side Salad
A simple arugula salad with a balsamic vinaigrette adds freshness to cut through the richness. Toss 4 cups baby arugula with 2 tbsp extra-virgin olive oil, 1 tbsp balsamic vinegar, ½ tsp Dijon mustard, and a pinch of salt and pepper.
Top with ¼ cup toasted walnuts and 2 tbsp crumbled feta cheese for crunch and tang. The peppery greens balance the sweetness of the honey glaze perfectly. 🥗
Grilled Chicken Addition
For a complete meal, serve this mac and cheese alongside grilled lemon-herb chicken. Marinate 2 boneless, skinless chicken breasts in ¼ cup olive oil, 2 tbsp lemon juice, 1 tsp garlic powder, 1 tsp dried oregano, and ½ tsp salt for 30 minutes before grilling.
Cook over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F. The bright, citrusy notes complement the creamy, sweet mac and cheese. 🍗
Warm Dinner Rolls
Soft, warm dinner rolls elevate this dish to restaurant-level comfort. Use a store-bought dough (like Pillsbury Crescent Rolls) or make your own with 3 cups flour, 1 packet yeast, 1 tsp sugar, ½ cup warm milk, and 1 tbsp melted butter.
Shape into rolls, bake at 375°F for 12-15 minutes, and serve with herb butter (mix ¼ cup softened butter with 1 tbsp chopped parsley and ½ tsp garlic powder). The rolls soak up any leftover cheese sauce like a dream. 🥖
Sweet Cornbread Side
A sweet corn muffin-style cornbread adds a Southern touch to this dish. Mix 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tbsp baking powder, ½ tsp salt, 1 cup buttermilk, and 1 egg.
Pour into a greased 8-inch cast-iron skillet and bake at 400°F for 18-20 minutes. The slight sweetness and crumbly texture contrast the creamy mac and cheese wonderfully. 🌽
Dessert Pairing: Honey-Drizzled Apples
End the meal on a sweet note with honey-glazed baked apples. Core 4 apples (like Honeycrisp or Fuji), fill the centers with 1 tbsp chopped nuts and 1 tsp brown sugar, then bake at 375°F for 25 minutes.
Drizzle with 2 tbsp honey and a pinch of cinnamon before serving. The honey ties back to the mac and cheese, creating a cohesive, satisfying dessert. 🍏
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
The signature crispy breadcrumb topping requires baking, but you can still enjoy the creamy base! For a stovetop version, mix the cooked pasta with the cheese sauce, then top with toasted breadcrumbs (toasted in butter separately). Skip the honey glaze for this method, as it needs baking to caramelize. The texture will be softer but still delicious.
Why does my breadcrumb topping get soggy?
Soggy breadcrumbs usually mean the topping wasn't crisp enough before baking or the cheese sauce was too wet. Press the breadcrumbs down firmly before baking, and make sure your oven is fully preheated. For extra insurance, toast the breadcrumbs in butter for 2-3 minutes before adding them to the dish.
Can I use a different type of pasta?
Elbow macaroni is ideal for this recipe, but you can substitute with other short pasta shapes like cavatappi or shells. Avoid long pasta (like spaghetti) as it won't hold the cheese sauce as well. For a fun twist, try rotini or penne—just cook them al dente and drain thoroughly.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and bake at 350°F for 15 minutes. For the crispy topping, broil for 1-2 minutes at the end. Freeze portions for up to 3 months—thaw overnight in the fridge before reheating.
What's the secret to the perfect honey glaze?
The honey glaze needs proper baking time to caramelize! Use wildflower or clover honey for best flavor, and make sure the breadcrumbs are evenly coated. Bake until golden brown, then broil briefly for extra shine. If the glaze hardens when chilled, simply reheat uncovered for 2 minutes to restore its gloss.