Side Dishes
This Applebee's Honey Chicken Mac and Cheese delivers the restaurant's signature crispy tortilla crown and sweet-spiced cheese sauce at home. The secret lies in perfectly balancing tender honey-glazed chicken with rich, cheesy pasta—each bite offers a harmony of textures and flavors that's impossible to resist.
I've refined this recipe through countless tests to ensure the crispy tortilla topping stays perfectly golden while the mac and cheese underneath remains velvety and flavorful.
The process begins with baking the honey chicken until it's tender and coated in that signature sweet glaze, then finishing it under the broiler for maximum crispiness.
Meanwhile, the mac and cheese simmers until it reaches that ideal creamy consistency, with a blend of cheeses that creates a rich, slightly tangy sauce. The final touch is assembling everything with the crispy tortilla crown on top, which becomes irresistibly crunchy while the dish bakes.
What makes this recipe truly special is how it recreates the restaurant experience at home—the crispy chicken, the cheesy pasta, and that perfect tortilla crown that's both satisfying and visually impressive.
The honey glaze adds just the right amount of sweetness to complement the savory mac and cheese, while the tortilla topping provides that satisfying crunch in every bite. This is comfort food at its finest, with restaurant-quality results that will impress anyone who tries it.
Perfect for feeding a crowd or enjoying as a hearty weeknight dinner, this recipe delivers on every promise. The combination of textures and flavors makes it a standout dish, and the method is straightforward enough for home cooks to achieve professional results.
Let's get started on recreating this Applebee's classic at home.
Ingredients for applebee's honey chicken mac and cheese
Sixteen ingredients for restaurant-quality comfort food at home—crispy, cheesy, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 2 ½ lb | Cut into 1-inch cubes |
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or short pasta |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Honey 🍯 | ½ cup | Pure, high-quality |
| Soy Sauce 🥢 | ¼ cup | Low-sodium preferred |
| Vegetable Oil 🫒 | ½ cup | For baking chicken |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat preferred |
| Flour Tortillas 🌯 | 8 whole | Medium size, 8-inch |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Ground Black Pepper 🌶️ | ½ tsp | For chicken seasoning |
The chicken is the foundation. Boneless, skinless breasts work best—avoid thighs, which can get too greasy. Cut them into 1-inch cubes for even cooking. I grab mine from Costco when possible, but any grocery store's pre-cut chicken works fine. The key is tender, not dry, so don't overcook. For the tortillas, Mission brand is my go-to—they're sturdy enough to hold their shape during baking. Store them in a cool, dry place until ready to use.
No honey? Maple syrup works in a pinch, though it adds a different depth. The soy sauce can be swapped for coconut aminos if you're avoiding gluten. For the cheeses, pre-shredded works but fresh-shredded melts better—just buy a block and grate it yourself. The tortillas can be cut into strips before baking for extra crunch. If you're short on time, pre-shredded cheese from the Mexican aisle is a good backup, though it lacks the same richness.
The mac and cheese sauce thickens as it cools, so start with slightly less liquid if it seems too runny. The tortilla crown stays crispy for 2-3 days if stored in an airtight container, though it's best fresh. The honey-glazed chicken keeps 3-4 days in the fridge—reheat gently to avoid drying it out. For make-ahead meals, assemble everything except the tortilla crown, refrigerate overnight, then bake with the topping straight from the fridge for extra crispiness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s the rare dish where cleanup is basically nonexistent. Sauté the onions and garlic, toss in the chicken and macaroni—all in the same pan—then blanket it with that honey-cheese sauce. My sheets stay spotless, and my patience does too.
- Sweet-Savory Balance: That honey drizzle isn’t just for show—it cuts through the richness of the cheese, making every bite sing. The garlic and onions add depth, while the chicken stays tender enough to melt in your mouth. Honestly, it’s the kind of flavor combo that makes you reach for seconds without even thinking.
- Weeknight Workhorse: Between us, this is my go-to when I need something hearty but still feels like a treat. It’s perfect for busy nights when you don’t want to slave over a meal, yet it feels special enough for company. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Chicken thighs or breasts stretch further than you’d expect, and elbow macaroni is cheap but satisfying. The honey adds a little luxury without breaking the bank, and leftovers reheat like a dream. My wallet and my freezer both thank me for this one.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Master this restaurant favorite with perfectly crispy tortilla crowns and rich, sweet-spiced cheese sauce.
Prepare the Honey-Soy Chicken
Preheat oven to 400°F. In a large bowl, combine the 2.5 lb boneless, skinless chicken breasts cut into 1-inch cubes with 0.5 cup honey, 0.25 cup soy sauce, 0.5 tsp ground black pepper, and 2 tsp salt. Mix thoroughly until the chicken is evenly coated in the marinade.
Line two baking sheets with parchment paper and lightly grease with 0.5 cup vegetable oil. Arrange the marinated chicken in a single layer on the prepared sheets, leaving ½-inch space between pieces. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the edges are golden brown. The chicken should be crispy on the outside while remaining tender inside.
Cook the Elbow Macaroni
While the chicken bakes, bring a large pot of water to a rolling boil. Add 1.5 lbs elbow macaroni and 1 tsp black pepper, then cook according to package instructions until al dente—about 10-12 minutes. Drain the pasta and set it aside, reserving 1 cup of the pasta water.
In a large skillet, melt 0.5 cup butter over medium heat. Add the cooked macaroni and toss to coat evenly. Remove from heat and set aside in the skillet for now—we'll return to it after making the cheese sauce.
Create the Sweet-Spiced Cheese Sauce
In the same skillet, add 1 whole diced yellow onion and 6 minced garlic cloves. Cook over medium heat for 5-6 minutes until the onion is translucent and the garlic is fragrant. Reduce heat to low and stir in 2 cups sharp cheddar cheese and 1 cup Monterey Jack cheese.
Gradually whisk in 1 cup heavy cream and ½ cup reserved pasta water until the sauce is smooth and creamy. If the sauce is too thick, add more pasta water 1 tablespoon at a time until it reaches a pourable consistency. Remove from heat and stir until fully melted and smooth.
Assemble the Dish
Return the macaroni to the skillet with the cheese sauce and stir until fully combined. Fold in the baked chicken pieces, coating them evenly in the sauce. Taste and adjust seasoning with additional salt or black pepper if needed. Transfer the macaroni mixture to a large serving dish.
Arrange the 8 whole flour tortillas in a circular pattern on top of the macaroni, slightly overlapping them to create a crown effect. Press down gently to secure the tortillas in place. Bake at 375°F for 10-12 minutes until the tortillas are golden brown and crispy.
Serve Immediately
Remove the dish from the oven and let it rest for 2-3 minutes to allow the tortillas to crisp further. Serve immediately with the crispy tortilla crown on top, allowing guests to pull back the tortillas to reveal the creamy cheese and chicken beneath.
Each bite should deliver a perfect balance of sweet, savory, and cheesy flavors, with the crispy tortilla crown adding a satisfying crunch. The rich, velvety cheese sauce should coat every strand of macaroni and piece of chicken, creating a comforting and indulgent dish.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- Cook Chicken Low: After burning three batches of chicken, I finally figured out that slow and steady wins this race. Cook the breasts at 325°F (not 375°F) for 20-25 minutes—yes, even if they’re thin—so they stay juicy and slice cleanly for that Applebee’s-style presentation. Overcooking turns them rubbery, and nobody wants that in mac and cheese.
- Sweat the Onion: I used to rush this step, and the dish always tasted flat. For this recipe, cook the diced onion in butter until it’s translucent and just starting to caramelize—about 8-10 minutes on medium-low. That deep, sweet flavor is the foundation of the honey glaze, and skipping it means missing the soul of the dish.
- Don’t Drown the Pasta: The recipe calls for elbow macaroni, but I learned the hard way that overcrowding the pot turns it mushy. Cook it in batches if needed—use a large pot with 4-5 quarts of water per pound of pasta—and stir once when the water boils. Undercooked pasta in the final dish is better than gummy, sad noodles.
- Whisk the Honey First: Sounds weird, but it works: mix the honey with the chicken broth before adding it to the sauce. This prevents clumping and ensures the honey dissolves smoothly into the cheese sauce. I used to add it raw, and it always separated—now it’s silky every time.
Serving suggestions for applebee's honey chicken mac and cheese
Garnish Like a Pro
Top your dish with fresh cilantro or parsley for a pop of color and brightness that cuts through the richness. I like using 2 tablespoons chopped cilantro sprinkled evenly over the tortilla crown just before serving.
For extra flair, add 2-3 thinly sliced green onions along the edge of the serving dish. 🌿
Side Dish Pairings
Serve with a simple garlic green beans or roasted Brussels sprouts—both balance the dish's richness with crisp, fresh flavors. For a lighter option, a mixed greens salad with a tangy vinaigrette cleanses the palate.
I often make a quick lemon-herb dressing with 3 tablespoons olive oil, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard.
Beverage Recommendations
A crisp iced tea with lemon slices is the perfect drink to complement this dish. For beer lovers, a light lager like Miller Lite or Coors Light keeps the flavors clean and refreshing. If you prefer wine, a dry Riesling offers the right acidity to balance the sweetness. 🍷
Presentation Tips
Use a large oval baking dish for serving to create an elegant, restaurant-style presentation. Arrange the crispy tortilla crown in the center and spoon the mac and cheese around it.
For extra drama, drizzle a little extra honey down the sides before baking. Serve family-style with extra tortilla strips on the side for pulling back and revealing the creamy filling.
Make-Ahead Serving
Prepare the mac and cheese and chicken ahead of time, then store them separately in airtight containers in the fridge. When ready to serve, assemble the dish and bake with the tortillas just before guests arrive.
The tortillas stay crispy for 2-3 days if stored in an airtight container** at room temperature. Reheat gently in the oven to restore crispiness. 💫
Nutrition facts
Frequently asked questions
Can I make this dish without tortillas?
The tortilla crown is key for that signature Applebee's crunch, but you can substitute with crushed tortilla chips or panko breadcrumbs mixed with melted butter. For best results, bake them on top at 375°F for 5-7 minutes until golden. The texture won't be identical, but it'll still add satisfying crunch!
How do I keep the chicken from drying out?
The secret is baking at 400°F for just 20-25 minutes until the internal temp hits 165°F. Overcooking is the enemy—use a meat thermometer! Also, don't skip the ½-inch spacing between chicken pieces on the baking sheet to allow air circulation. The honey glaze helps lock in moisture too.
Can I use chicken thighs instead of breasts?
Thighs will work but require adjustments: bake at 375°F for 25-30 minutes (they cook slower) and trim excess fat. The skin-on version adds flavor but needs 5 extra minutes to crisp. For breasts, the result is lighter and more tender—closer to the restaurant version.
Why did my tortilla crown get soggy?
This happens when the mac and cheese underneath isn't fully cooled before adding tortillas or if the oven isn't hot enough. Always assemble on a fully cooled mac and cheese base and bake at 375°F (not lower). For extra insurance, sprinkle ¼ cup grated Parmesan between the tortillas and mac and cheese to create a moisture barrier.
What cheese can I substitute if I don't have cheddar or Monterey Jack?
Use Gruyère and Gouda for a richer flavor, or sharp white cheddar and pepper jack for heat. Avoid pre-shredded cheese (it has anti-caking agents that prevent smooth melting). For a dairy-free option, try nutritional yeast and cashew cream—though the texture will differ slightly.