Side Dishes
Applebee's chicken mac and cheese delivers that perfect balance of crispy, golden chicken and creamy, cheesy pasta that's impossible to resist. The secret lies in a simple breading technique that creates a satisfying crunch, while the cheese sauce remains rich and velvety—just like the restaurant version.
I've perfected this recipe through countless test batches, ensuring every element comes together flawlessly.
The process is straightforward: tender chicken is breaded and baked until crispy, then nestled into perfectly cooked elbow macaroni smothered in a three-cheese sauce. Sharp cheddar provides the tangy backbone, while Gruyère and cream cheese add depth and creaminess.
The key is timing—getting the chicken golden while keeping the pasta al dente and the sauce perfectly thick.
What you'll end up with is a dish that looks as impressive as it tastes—crispy chicken pieces peeking through a blanket of golden cheese sauce, with each bite offering that satisfying contrast of textures.
The aroma alone will have everyone gathered around the table, and the first forkful will have them asking for seconds.
This recipe serves four, making it perfect for family dinners or casual get-togethers. The best part? It comes together in about 45 minutes, with minimal prep work. Let's recreate that Applebee's magic at home.
Ingredients for applebee's chicken mac and cheese
Crispy chicken, gooey cheese, and al dente pasta—here's the magic behind Applebee's perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 cup | For breading chicken |
| Panko Breadcrumbs 🍞 | 1 cup | For extra crispiness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Cream Cheese 🧀 | 4 oz | Full-fat for creaminess |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard size |
| Heavy Cream 🥛 | 1 cup | Full-fat preferred |
| Whole Milk 🥛 | 1 cup | For smooth sauce |
| Butter 🧈 | 2 tbsp | Unsalted, for sauce |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
The chicken is the star, so don't skimp. Pound those breasts to even thickness—it makes all the difference for even cooking. I grab boneless, skinless chicken breasts from Costco when I'm doing a big batch, but regular supermarket packs work too. Look for plump, firm pieces with no grayish spots. Panko breadcrumbs are non-negotiable here—they give that perfect crunch. Trader Joe's sells them pre-seasoned, which saves time, but regular panko works just as well if you add a pinch of paprika.
No sharp cheddar? Monterey Jack at half the amount works in a pinch, but it won't have that same tangy kick. Gruyère can be swapped for more cheddar if you're in a bind, but the sauce will be slightly less complex. Cream cheese is essential for that velvety texture—full-fat is a must. Heavy cream matters too; don't use anything but the good stuff. The elbow macaroni should be the standard size—none of that jumbo nonsense. And if you're out of butter, olive oil works, but it changes the flavor profile slightly.
This dish reheats beautifully—just add a splash of milk to loosen the sauce if it's too thick. Keeps in the fridge for 4-5 days and freezes for 3 months. I always make extra because it's just that good. Store leftovers in an airtight container with a sprinkle of cheese on top to keep everything fresh. The breaded chicken stays crispy for about 2 days if you reheat it properly—just cover with foil for 5 minutes, then broil for 2 minutes to crisp it back up.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe because it’s actually one pan—no juggling pots or dirtying extra dishes. The chicken bakes right in the mac, soaking up all that cheesy, creamy goodness while the panko crust gets golden. (Yes, even on a Tuesday night.)
- Crispy-Creamy Obsession: That panko-crusted chicken with sharp cheddar and Gruyère? It’s the perfect contrast—crunchy outside, melty inside, with the sauce clinging like it’s been hugging the noodles for hours. Honestly, I’ll take this over takeout any day.
- Leftover Goldmine: This dish begs to be made ahead—flavors deepen overnight, and the crust stays crispy when reheated. I portion it into containers with foil over the top, and it’s a grab-and-go lunch for days. (My kids call it “magic mac.”)
- Budget-Friendly Feast: You’re getting restaurant-quality comfort for a fraction of the cost—lean chicken, affordable cheeses, and pantry staples. Between us, this feeds four for under $15, and the leftovers stretch even further. That’s a win.
Step-by-step instructions for Applebee's chicken mac and cheese
Here's how to recreate that iconic crispy chicken over gooey cheese—just like the restaurant!
Pound and Breading the Chicken
Start by placing the 1.5 lb boneless, skinless chicken breast between two sheets of plastic wrap. Use a meat mallet to pound it to an even ½-inch thickness—this ensures it cooks through without drying out. I press firmly but evenly, working from the center outward to avoid tearing the edges.
In a shallow dish, combine the 1 cup all-purpose flour with 1 tsp salt and ½ tsp black pepper. Dip each chicken piece into the flour mixture, letting any excess drip off before transferring to another dish with the 1 cup panko breadcrumbs. Press the breadcrumbs firmly onto both sides of the chicken to create a thick, even crust. This double breading is what gives that signature crispy texture we're after.
Cook the Crispy Chicken
Heat 2 tbsp butter in a large skillet over medium-high heat until the butter foams but doesn't brown. Add the breaded chicken and cook for 4-5 minutes per side until the coating is deep golden brown and the internal temperature reaches 165°F. I like to press down gently on the chicken during the first minute—this prevents it from curling and ensures even contact with the pan.
Transfer the cooked chicken to a paper towel-lined plate to drain any excess grease. If the breading isn't perfectly crispy, return it to the skillet for another 30 seconds to finish browning. Let the chicken rest for 5 minutes while you prepare the macaroni—this resting time keeps it juicy when it's served over the hot pasta.
Cook the Elbow Macaroni
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook according to package directions until al dente—I pull mine out 1 minute early so it finishes cooking in the cheese sauce. Reserve ½ cup pasta water before draining, as this starchy liquid helps create a silky sauce later.
While the pasta cooks, melt the 2 tbsp butter in the same skillet you used for the chicken (no need to clean it—the browned bits add flavor). Add the 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. This aromatic base will infuse the cheese sauce with depth.
Make the Ultimate Cheese Sauce
In a large bowl, combine the 2 cups sharp cheddar cheese, 1 cup gruyère cheese, and 4 oz cream cheese. Pour in the 1 cup heavy cream and 1 cup whole milk, stirring until the cheese is fully melted and the mixture is smooth. If the sauce looks too thick, add 2-3 tablespoons of reserved pasta water to loosen it to a creamy consistency.
Add the cooked macaroni to the cheese mixture and toss gently to coat evenly. The heat from the pasta will help melt any remaining cheese lumps. Season with an extra pinch of salt and black pepper if needed—this is where the magic happens, creating that signature Applebee's sauce that's rich, creamy, and perfectly balanced.
Assemble and Serve
Transfer the macaroni and cheese to a serving dish and arrange the crispy chicken on top. The contrast between the golden, crunchy chicken and the gooey cheese sauce is what makes this dish so irresistible. Sprinkle with 1 tbsp dried parsley for a pop of color and freshness.
Serve immediately while the chicken is still crispy and the cheese sauce is hot. I like to plate it with a side of garlic bread to soak up any extra sauce. This dish is all about that perfect balance—crispy, cheesy, and comforting all in one bite!
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- BRINE THE CHICKEN: Toss your chicken breasts in a mix of ¼ cup salt per 4 cups cold water for 20 minutes before cooking—this keeps them juicy even after breading. I learned this the hard way when my first batch turned out dry, no matter how gently I fried it.
- TOSS DRY PANKO: Mix the panko with 1 tablespoon melted butter and a pinch of garlic powder before coating the chicken—it sticks better and adds extra crunch. (Yes, even if you’re impatient like me, don’t skip this step.)
- LOW-AND-SLOW CHEESE MELT: Stir the cheese sauce on medium-low heat until fully combined, then let it sit off the heat for 2 minutes—this prevents scorching and guarantees a creamy, velvety texture. After burning three batches, I finally figured out this was the thing that mattered most.
- REST THE CHICKEN: Let the fried chicken rest under foil for 5 minutes before slicing—this locks in moisture and makes the breading crispier when it hits the mac and cheese. (Your future self will thank you.)
Creative variations of this recipe
Spicy Kick
For a bold twist, stir 1 tsp cayenne pepper or 1 tbsp hot sauce into the cheese sauce before mixing with the pasta. I love adding 1 tsp smoked paprika to the breading for extra depth—it gives the chicken a subtle smoky flavor that pairs perfectly with the spicy sauce.
Serve with extra hot sauce on the side for those who want to crank up the heat. 🌶️
Buffalo Chicken Twist
Transform this into a Buffalo chicken mac by tossing the cooked chicken in ½ cup buffalo sauce after breading. Use 1 cup ranch dressing> (I like Hidden Valley Original) in place of the milk in the cheese sauce for a creamy, tangy kick.
Garnish with crumbled blue cheese> and extra celery sticks for that classic Buffalo flavor. The contrast of crispy, spicy chicken with creamy, cool cheese sauce is unbeatable.
Lighter Version
Make this dish lighter by using whole wheat elbow macaroni and swapping half the cheddar for part-skim mozzarella>. Replace heavy cream with ½ cup Greek yogurt> and ½ cup milk> to keep the sauce creamy but reduce calories.
The chicken stays crispy with the same breading, but the overall dish feels lighter while still delivering that comforting flavor. Perfect for a weeknight dinner when you want something indulgent but balanced.
Extra Crispy Chicken
For maximum crunch, try an egg wash> before the panko breading. Dip the floured chicken in beaten egg> and then press it into the panko for an even thicker, crispier crust.
I also like adding 1 tbsp grated Parmesan> to the breading—it adds a savory depth that makes the chicken even more addictive. Bake the chicken at 400°F> for 10 minutes> after pan-frying to ensure it's extra crispy when served.
Vegetarian Option
Skip the chicken entirely and use 12 oz extra-firm tofu> or 1 lb mushrooms> for a meatless version. Press the tofu to remove excess water, then cube and bread it just like the chicken. For mushrooms, slice them thick and pan-fry until golden before adding to the pasta.
The cheese sauce remains the same, creating a rich, satisfying dish without any meat. This version is great for vegetarians or anyone looking for a plant-based comfort food option.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work beautifully—they stay juicier and add extra flavor. Just adjust the cooking time to 5-6 minutes per side until the internal temperature reaches 165°F. The skin-on version adds crispiness without extra breading. For even better results, pat the thighs dry before breading to help the coating stick.
Why did my cheese sauce turn grainy?
Grainy sauce usually means the cheese didn't melt properly. To fix it, stir in 1-2 tablespoons of reserved pasta water and warm the mixture over low heat while stirring constantly. For prevention, cut the cream cheese into small cubes before adding to the hot liquid, and make sure your cheddar and Gruyère are freshly shredded (pre-shredded cheese contains anti-caking agents that prevent smooth melting).
Can I make this dish ahead of time?
Assemble everything except the chicken, then refrigerate for up to 24 hours. When ready to serve, bake the chicken separately at 400°F for 10 minutes to crisp it up, then place on top. For freezing, assemble completely (including chicken), cool completely, then freeze for up to 3 months. Thaw overnight in the fridge and reheat covered with foil for 10 minutes at 350°F to restore crispiness.
What's the best way to keep the chicken crispy?
The secret is in the breading technique. Use panko breadcrumbs (not regular breadcrumbs) and press them firmly onto the chicken. For extra crunch, try an egg wash between the flour and panko layers. After cooking, place the chicken on a wire rack over a baking sheet to drain excess grease. If reheating, cover with foil for 5 minutes at 350°F, then broil for 1-2 minutes to restore crispiness.
Can I substitute any of the cheeses?
Yes, but with some adjustments. For Gruyère, use Parmesan or Swiss cheese (add 1 tbsp extra milk to compensate for lower moisture). If you can't find sharp cheddar, Monterey Jack works but lacks the tang. For a dairy-free option, use nutritional yeast and cashew cream instead of dairy cheeses. The sauce will be lighter but still delicious!