Snacks
Applebee's honey mac and cheese delivers that signature crispy top and sticky-sweet pull-apart magic you crave. This recipe captures the restaurant's signature taste with a foolproof technique—creamy cheese sauce, perfectly cooked elbow macaroni, and just the right amount of honey for that signature sweetness.
The secret lies in the roux and timing, ensuring a velvety sauce that clings to every noodle without turning grainy.
Start with al dente elbow macaroni, then build the sauce from scratch using butter, flour, and milk for a smooth base. The cheese blend—sharp cheddar, Gruyère, and cream cheese—melts into a rich, velvety texture that’s impossible to resist.
Honey is added at the end, just enough to enhance the sweetness without overpowering the cheesy goodness. The crispy breadcrumb topping seals in all the flavors, creating that iconic pull-apart magic.
What you’ll end up with is a crispy, golden-brown mac and cheese that’s creamy on the inside and perfectly crunchy on top. The honey adds a subtle sweetness that balances the richness of the cheese, making every bite irresistible.
This recipe is designed to replicate the restaurant experience at home, so you can enjoy it anytime—whether as a comforting weeknight dinner or a crowd-pleasing side dish.
The best part? This mac and cheese is versatile. Serve it as a main dish with grilled chicken or as a side for your favorite entrees. The leftovers reheat beautifully, making it perfect for meal prep. Let’s get started on recreating that Applebee’s magic in your own kitchen!
Ingredients for applebee's honey mac and cheese
Six ingredients make this crispy-topped mac and cheese shine—creamy cheese blend, golden breadcrumbs, and honey for that signature sweetness.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Cooked al dente, drained |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux base |
| Whole Milk 🥛 | 3 cups | Warmed for sauce |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged variety |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Cream Cheese 🧀 | 8 oz | Softened for blending |
| Pure Honey 🍯 | ¼ cup | Wildflower preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Melted Butter 🧈 | 2 tbsp | For breadcrumb topping |
| Garlic Powder 🧄 | ½ tsp | Enhances cheesy flavor |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The cheese blend is everything. Gruyère adds nutty depth while sharp cheddar brings tang—don't substitute with mild cheddar. I grab mine at Whole Foods or specialty cheese shops where they shred it fresh. For the macaroni, De Cecco or Barilla hold up best to the creamy sauce. The butter matters too—Plugrá or Land O'Lakes unsalted work perfectly for that rich, velvety roux. Pro tip: Chill your cheese for 30 minutes before shredding to prevent excess moisture in the sauce.
No Gruyère? Comté or Emmental work in a pinch, but the flavor won't be identical. Running out of panko? Toasted breadcrumbs from stale sourdough give that same crispy texture—just pulse in a food processor. The honey should be real wildflower (none of that processed stuff)—it makes all the difference in that sticky-sweet pull-apart magic. For a dairy-free version, swap the milk for unsweetened almond milk and use vegan cheddar, though the texture won't be quite as rich. The garlic powder is non-negotiable—it's what makes this taste like Applebee's.
This reheats beautifully—just cover with foil and bake at 350°F for 15 minutes. Keeps for 4 days in the fridge, though I rarely have leftovers that long. For meal prep, assemble everything except the breadcrumb topping, then bake just before serving to keep it crispy. Freezes for 3 months if you're planning ahead. The breadcrumb topping can be made a day ahead and stored in the fridge—just bake it fresh before serving for maximum crunch.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this recipe because it uses ingredients I already have. Elbow macaroni, butter, flour, milk, and cheddar? That’s it—no specialty items, no last-minute grocery runs. The roux comes together in minutes, and the honey? Just a drizzle to tie it all together.
- Sweet-Savory Magic: That honey isn’t just a garnish—it’s the secret. The sharp cheddar melts into a rich, tangy sauce, while the honey cuts through the richness with a subtle sweetness. It’s the kind of balance that makes you go back for seconds without even thinking.
- Weeknight & Potluck Hero: Between us, this is my go-to for busy nights and potlucks. It reheats like a dream, so I make a big batch and portion it out for lunches or dinner guests. The kids love it, the adults don’t mind the simplicity, and it’s always a hit—no one questions the leftovers.
- Budget-Friendly Comfort: Honestly, this recipe is my secret weapon for stretching a meal. A pound of cheddar and a few other basics feed four people for under $10. The leftovers? Even better the next day—if there are any, because it disappears fast.
Step-by-step instructions for Applebee's honey mac and cheese
Here's how to recreate that iconic crispy-topped, honey-sweetened mac and cheese at home.
Cook the Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Cook until 1 minute before the package directions specify for al dente (about 11-12 minutes). This ensures the pasta finishes cooking perfectly in the cheese sauce.
Drain the pasta and rinse briefly under cold water to stop the cooking process. Shake off any excess water and return the drained macaroni to the pot. Keep it warm while you prepare the sauce—this prevents the pasta from turning mushy when combined with the hot cheese mixture.
Make the Creamy Honey Cheese Sauce
In a large saucepan, melt 0.5 cup unsalted butter over medium heat until fully liquid. Whisk in 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth, bubbly roux. This forms the foundation for your creamy sauce.
Gradually whisk in 3 cups warm whole milk (warmed separately to 110°F) until the mixture thickens to a pudding-like consistency. Remove from heat and stir in 1.5 cups shredded sharp cheddar cheese, 1 cup shredded Gruyère cheese, and 8 oz softened cream cheese until fully melted and smooth. The sauce should be velvety and thick enough to coat the back of a spoon.
Return the sauce to low heat and stir in 0.25 cup pure honey, 0.5 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper. Let it simmer gently for 2-3 minutes until the honey is fully incorporated and the flavors meld together. Here's the thing—this is where the magic happens. The honey adds that sticky-sweet pull-apart texture that makes this mac and cheese so addictive.
Combine Pasta and Sauce for Maximum Cheesiness
Add the drained macaroni to the cheese sauce and stir gently but thoroughly to coat every strand. The pasta will absorb the sauce as it sits, so don't worry if it looks dry at first—it'll come together beautifully. Let the mixture sit off the heat for 5 minutes to allow the flavors to meld and the cheese to fully melt into the pasta.
This resting period is crucial. It ensures the sauce clings perfectly to the pasta and prevents any separation. If the mixture looks too thick, add 1-2 tablespoons of warm milk to loosen it. You want a sauce that's creamy but not runny—it should coat the macaroni without being soupy.
Create the Crispy Honey Breadcrumb Topping
Preheat your oven to 375°F. Transfer the macaroni and cheese mixture to a 9x13-inch baking dish (or similar size) and spread it evenly. In a small bowl, mix 0.5 cup panko breadcrumbs with 2 tbsp melted butter until evenly combined. This topping is what gives Applebee's version its signature crispy texture.
Sprinkle the buttered breadcrumb mixture evenly over the top of the mac and cheese, pressing down gently with a spatula to ensure good contact. The breadcrumbs should form a continuous layer—don't be shy, this is what creates that irresistible crunch. Bake for 15-20 minutes until the top is deep golden brown and the edges are bubbling.
Serve Immediately for Maximum Enjoyment
Remove the mac and cheese from the oven and let it rest for 2-3 minutes before serving. This brief resting period allows the top to set slightly, making it easier to handle. The contrast of the crispy, golden-brown breadcrumb topping with the creamy, honey-infused cheese underneath is what makes this dish so special.
Serve immediately while still warm. The crispy topping should be firm enough to hold its shape when you cut into it, but still crunchy to the bite. If you wait too long, the breadcrumbs will soften—this dish is best enjoyed straight from the oven. Pair it with a simple side salad or some steamed vegetables for a complete meal.
Pro Tips For Making Applebee'S Honey Mac And Cheese
- Cook Pasta AL DENTE: Applebee’s version relies on that perfect chewy bite—pull elbows just before the package says "done" (about 1 minute early). I learned this after overcooking three batches and ending up with mushy noodles that drowned in sauce. Trust the timer, not the taste test.
- Melt Cheese Slowly: Dump shredded cheddar into the roux all at once? Big mistake. Add it in two batches—first half while stirring, then the rest off heat. I was skeptical until I tried it: the sauce stays smooth, not grainy, and the cheese melts evenly. (Yes, even if you’re impatient like me.)
- Whisk Like Your Life Depends On It: The roux is where flavor happens, so don’t treat it like an afterthought. Whisk constantly over medium heat for those 3–4 minutes until it’s golden and smells nutty. I used to walk away for "just a second"—now I know that’s how you get lumps and bland sauce.
- Finish with Honey Warm: Pour cold honey straight from the fridge into the hot mac? That’s how you get a sauce that separates. Warm the honey in a microwave for 10 seconds first—just enough to blend smoothly. My grandmother swore by this, and she was right: the sauce stays silky, not streaky.
Perfect pairings for this recipe
Classic Side Pairings
Applebee’s honey mac and cheese pairs perfectly with grilled chicken tenders—the crispy, savory protein cuts through the creamy richness. I like to marinate the chicken in lemon pepper seasoning and grill it to 165°F for that juicy bite.
Another crowd-pleaser is crispy roasted Brussels sprouts tossed in balsamic glaze and crispy bacon bits—the tangy-sweet contrast balances the dish beautifully. 🍗
Beverage Pairings
For drinks, a light lager like Miller Lite or Coors Light keeps the meal refreshing without overpowering the flavors. If you prefer wine, a dry Riesling with its crisp acidity complements the honey and cheese perfectly.
For a non-alcoholic option, sparkling apple cider adds a festive touch that pairs surprisingly well with the sweet and savory notes. 🍺
Garnish Upgrades
Elevate your dish with toasted walnuts or pecans for crunch—just toast them in a dry pan for 2-3 minutes until golden.
A sprinkle of fresh parsley or chives adds brightness, while a drizzle of hot honey (mix 2 tbsp honey with a pinch of cayenne) takes it to restaurant-level flavor. For a smoky twist, add crumbled bacon on top before baking. 🌟
Meal Prep Add-Ons
Turn this into a full meal by adding steamed broccoli or roasted carrots—both hold up well in the fridge. For a heartier option, serve with garlic bread on the side.
I often prep the mac and cheese ahead (without the topping) and assemble it fresh before baking to keep that signature crispy texture. 📅
Dessert Follow-Up
Finish the meal with warm apple crisp or vanilla ice cream—the honey in the mac and cheese pairs wonderfully with these sweet treats. For a lighter option, dark chocolate-dipped strawberries add a sophisticated touch. Trust me, the flavors sing together! 🍎
Nutrition facts
Frequently asked questions
Why does Applebee's honey mac and cheese have that perfect crispy top?
The secret lies in the breadcrumb topping technique! Use panko breadcrumbs mixed with melted butter and press them firmly onto the cheese sauce before baking. The butter helps create a golden, crispy crust while the panko's airy texture ensures that satisfying crunch. Bake at 375°F for 15-20 minutes until deeply browned.
Can I make this mac and cheese ahead of time?
Assemble everything except the breadcrumb topping, then refrigerate for up to 4 days. When ready to serve, add the topping and bake fresh to maintain that perfect crispy texture. For freezing, assemble completely (including topping) and freeze for 3 months—just thaw overnight before reheating.
What if my sauce turns out too thick or too thin?
For a thicker sauce, simmer longer to reduce or add 1 tablespoon butter to help emulsify. If it's too thin, stir in 1-2 tablespoons warm milk or reserved pasta water. The key is a sauce that coats the back of a spoon but still clings perfectly to the pasta—this creates that signature pull-apart texture.
Can I substitute the honey with something else?
Honey is what gives this dish its signature sweetness, but you can use maple syrup or agave nectar in a pinch. For a savory version, omit the sweetener entirely and boost the garlic powder to 1 teaspoon. The honey adds that sticky-sweet contrast that makes this mac and cheese so addictive—it's worth keeping it authentic!
What's the best way to reheat leftovers?
Cover with foil and bake at 350°F for 15 minutes to restore that creamy texture. For extra crispiness, broil for 1-2 minutes at the end. Avoid microwaving—it makes the breadcrumbs soggy and the sauce rubbery. The oven method keeps everything perfectly balanced.