Breakfast & Brunch
Applebee's mac and cheese with bacon delivers that signature crispy top and smoky bacon flavor you crave. This restaurant-quality dish combines creamy cheddar with perfectly cooked pasta and crispy bacon bits that add a satisfying crunch.
The secret lies in the cheese sauce—rich, velvety, and just thick enough to cling to every noodle without being gluey.
The real magic happens in the assembly. We'll cook the pasta al dente, then mix it with a smooth, cheesy sauce that's been tempered with milk to prevent separation.
Crispy bacon gets folded in at the end to maintain that perfect crunch, while a final sprinkle of breadcrumbs creates that iconic golden crust. Every bite delivers that familiar comfort food experience with restaurant-quality texture.
This version stays true to the original while making it easier to recreate at home. The cheese sauce is foolproof—no lumps, no breakouts—and the bacon adds just the right amount of smoky depth.
Whether you're feeding a family or craving a solo comfort meal, this mac and cheese delivers the same satisfaction as the restaurant version.
Ready in about 45 minutes, this dish is perfect for weeknight dinners or special occasions. The crispy top holds up well, and leftovers reheat beautifully. Garnish with green onions if you like, but the bacon and cheesy goodness speak for themselves. Let's get cooking!
Ingredients for applebee's mac and cheese with bacon
Pantry staples plus a few key ingredients for that Applebee's crispy-top magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Cooked al dente, drained |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | 1 ½ cups | Warmed for smooth sauce |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Bacon 🥓 | 1 lb | Cooked crispy, chopped |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| All-Purpose Flour 🌾 | ¼ cup | For breadcrumb mix |
| Garlic Powder 🧄 | 1 tsp | For breadcrumb flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
| Mustard Powder 🌶️ | ½ tsp | For subtle tang |
The cheddar is non-negotiable—sharp, block cheese melts best. Kraft or Boar’s Head work perfectly, but avoid pre-shredded (it gets gummy). Bacon should be cooked until crispy—any brand works as long as it's thick-cut. For the crispy topping, Panko plus flour gives the best texture, but regular breadcrumbs work in a pinch. I always grab extra cheddar since it freezes well for future mac and cheese cravings.
No sharp cheddar? Pepper jack or Monterey Jack add a nice kick. Short on bacon? Smoked turkey bacon works, but regular bacon is best. The mustard powder is optional but adds that subtle tang—Dijon mustard at half the amount works too. For the breadcrumb mix, toast the Panko in a dry pan for 2 minutes to boost flavor. And if you're making this ahead, skip the crispy topping until serving—it's best fresh.
Leftovers reheat beautifully—just cover with foil to keep the top crispy. Keeps for 4 days in the fridge, freezes for 3 months. I always double the crispy topping recipe because it disappears first. For extra richness, stir in a splash of milk when reheating. The green onions add freshness but aren't required—just like at Applebee's, the cheesy, smoky goodness is the star.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no strainers, no extra bowls, just elbow macaroni boiling right in the creamy cheddar sauce. The bacon renders into the butter first, so you’re not left with greasy pans or a sink full of dishes.
- Cheddar Cream Dream: That sharp cheddar melted into heavy cream and whole milk? It’s the kind of rich, velvety texture that makes you pause mid-bite. Honestly, the first time I tasted it, I nearly spilled my coffee—it’s that good.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream (just add a splash of milk if it gets too thick), and the crispy bacon bits stay intact. My kids pack it in their lunches—no complaints, just empty containers by noon.
- Budget Win: Sharp chedddar and elbow macaroni are pantry staples, and a single batch stretches for three meals. I’ll be real: I’ve made this on grocery-store milk and still called it a win. It’s comfort food that doesn’t break the bank.
Step-by-step instructions for Applebee's mac and cheese with bacon
Here's how to recreate that iconic crispy-topped, bacon-infused mac and cheese at home.
Cook the Bacon and Prepare the Pasta
Start by cooking the 1 lb bacon in a large skillet over medium heat until it's crispy and the fat has rendered out. This should take about 10-12 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the fat in the skillet. Chop the bacon into small, bite-sized pieces and set aside.
While the bacon cooks, bring a large pot of salted water to a boil. Add the 1.5 lb elbow macaroni and cook it until it's al dente, which should be about 1 minute less than the package instructions. Drain the pasta and set it aside in the colander. Don't rinse it—the starch helps create that creamy sauce.
Make the Cheesy Sauce
With the bacon fat still in the skillet, reduce the heat to medium-low. Add the 0.5 cup butter to the skillet along with the 1.5 cups whole milk and 0.5 cup heavy cream. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it begins to thicken slightly.
In a separate bowl, whisk together the 3 cups shredded sharp cheddar cheese, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp mustard powder. Slowly pour the warm milk mixture into the cheese while whisking constantly. The cheese should melt completely into a smooth, creamy sauce. If the sauce is too thick, add a splash of warm milk to reach your desired consistency.
Combine Pasta and Sauce
Add the drained elbow macaroni to the skillet with the cheese sauce. Stir everything together until the pasta is fully coated and heated through. The mixture should look creamy and smooth. If it's too thick, add a little more milk or pasta water to loosen it. Now is also a good time to stir in the chopped bacon and let it warm through.
Remove the skillet from heat and let the mac and cheese sit for 2-3 minutes. This resting period allows the flavors to meld together and the sauce to fully coat the pasta. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to your liking.
Create the Crispy Topping
Preheat your oven's broiler to high. In a small bowl, mix together the 0.5 cup panko breadcrumbs, 0.25 cup all-purpose flour, 1 tsp garlic powder, and a pinch of salt. This mixture will create that signature crispy topping.
Transfer the mac and cheese to a 9x13-inch baking dish, spreading it out evenly. Sprinkle the breadcrumb mixture evenly over the top, pressing down gently with a spatula to help it adhere. Place the baking dish on a baking sheet to catch any potential drips.
Broil for the Perfect Crispy Top
Place the baking dish under the preheated broiler and watch it closely. Broil for 2-4 minutes until the topping turns golden brown and crispy. You want it to be golden, not burnt—keep a close eye on it. If any spots start to brown too quickly, move the dish slightly away from the heat source.
Remove the baking dish from the oven and let it cool for 2-3 minutes. Garnish with sliced green onions before serving. This dish is best enjoyed immediately while the topping is still crispy. Serve with a side salad or some crusty bread for a complete meal.
Pro Tips For Making Applebee'S Mac And Cheese With Bacon
- Cook pasta al dente: Applebee’s version relies on elbow macaroni that’s just firm—no mush. Taste-test a piece 30 seconds before the package’s suggested cook time, then drain immediately. Overcooked pasta turns the sauce into a gluey mess, and nobody wants that.
- Shred cheese aggressively: Sharp cheddar loses its bite when shredded finely. Use a box grater or pulse in a food processor for uneven, chunky bits—this mimics the restaurant’s texture. Skip the pre-shredded stuff; it’s coated with anti-caking agents that make the sauce grainy.
- Temper the cream: Cold heavy cream dumped into hot butter curdles faster than you can say “bacon.” Warm the cream in a separate saucepan until steaming (not boiling), then whisk it into the melted butter. Smooth sauce every time—no scrambled eggs fixing curdled disasters.
- Crisp bacon last: Cook the bacon first, drain on paper towels, then set aside. Frying it in the cheese sauce turns it soggy and dulls its flavor. Add it back in at the very end—just 30 seconds to reheat—so it stays crispy and salty, just like the menu promises.
Storing and reheating your applebee's mac and cheese with bacon
Refrigerator Storage
Let your mac and cheese cool completely before storing—about 30-45 minutes—to prevent condensation that makes the sauce watery. Transfer to an airtight container (I use Glad Pyrex with snap-on lids) and refrigerate for up to 4 days.
The crispy topping loses its crunch but reheats beautifully—just cover with foil while warming. 🧊
Freezer-Friendly Tips
For longer storage, freeze portions in single-serving containers (like Rubbermaid TakeAlong) for up to 3 months. Leave ½-inch headspace—the sauce expands as it freezes.
Thaw overnight in the fridge before reheating. Pro tip: Freeze the crispy topping separately and add it fresh after reheating for that restaurant-style crunch.
Stovetop Reheating
My favorite method: Cover the mac and cheese with aluminum foil and warm on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. Add 1-2 tablespoons of milk or water if it looks dry.
For extra richness, stir in 1 tablespoon melted butter at the end. The crispy topping stays intact if you reheat it separately under the broiler for 2 minutes after warming the base.
Oven Reheating
Preheat your oven to 350°F and transfer the mac and cheese to an oven-safe dish. Cover tightly with foil and bake for 20-25 minutes, then remove the foil and broil for 1-2 minutes to restore crispiness.
This method works great for larger batches—just check the internal temperature to reach 165°F for food safety. 🔥
Microwave Shortcuts
For quick reheating, use a microwave-safe dish and cover loosely with a damp paper towel. Heat on medium power (50%) in 2-minute intervals, stirring between each, until heated through.
Add a splash of milk to restore creaminess. The crispy topping won’t survive this method, so save it for fresh batches or broil it separately after microwaving.
Reviving Leftovers
If your reheated mac and cheese loses its creaminess, stir in 1 tablespoon of milk or cream and a pinch of mustard powder to restore that tangy depth.
For extra flavor, top with extra crispy bacon bits or a sprinkle of Parmesan cheese before serving. Leftovers taste even better the next day—just like Applebee’s! ✨
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without bacon?
The bacon adds that signature smoky flavor, but you can absolutely make it without! Swap in cooked sausage (like Italian or chicken sausage) or even crispy fried onions for a different texture. Just reduce the amount of bacon fat in the recipe by using a little less butter or milk to balance the richness.
Why did my cheese sauce get grainy?
Grainy sauce usually means the cheese didn't melt smoothly. Always use block cheese (not pre-shredded) and shred it yourself for the best results. Also, make sure your milk mixture is warm but not boiling when adding the cheese—too hot can cause lumps. Whisk constantly and keep heat low while melting.
How do I get the crispy top to stay crispy when serving?
The secret is timing and heat! Broil just until golden (2-4 minutes) and serve immediately. If you need to hold it, cover loosely with foil and keep warm in a 200°F oven until serving. For extra insurance, make a fresh crispy topping just before serving by sprinkling extra breadcrumbs on top and broiling for 1-2 minutes.
Can I make this recipe ahead of time?
Yes! Assemble everything except the crispy topping up to 2 days ahead and refrigerate. When ready to serve, broil with fresh breadcrumbs for that perfect crunch. For freezing, make the mac and cheese without the topping, cool completely, then freeze in portions. Thaw overnight and add fresh crispy topping before serving.
What's the best way to make this mac and cheese extra creamy?
For maximum creaminess, use full-fat dairy (whole milk, heavy cream, and butter) and don't skip the pasta water! When mixing the sauce, add ¼ cup reserved pasta water to loosen it. Also, let the cheese sauce rest for 5 minutes before combining with pasta—this helps it thicken properly without needing extra liquid.