Breakfast & Brunch
Applebee's mac and cheese with bacon delivers that signature restaurant comfort in your own kitchen—creamy, cheesy, and topped with crispy bacon that tastes just like the original. The secret lies in perfectly cooked pasta, a rich cheese sauce, and that irresistible crunchy breadcrumb topping that locks in all the flavors. I've recreated this dish exactly as the restaurant serves it, so you can enjoy that familiar, indulgent satisfaction without leaving home.
What sets this mac and cheese apart is the combination of smooth, velvety cheese sauce and perfectly crispy bacon, all topped with a golden, crunchy breadcrumb layer that adds texture and depth. The recipe uses elbow macaroni for its classic shape, which holds up beautifully in the creamy sauce.
The bacon isn't just an afterthought—it's cooked until crispy and then folded into the sauce for maximum flavor impact.
By the time you serve this dish, you'll have a steaming bowl of mac and cheese with that signature crispy top, smoky bacon bites, and a sauce so rich and creamy it'll taste like it came straight from Applebee's. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect balance of textures and flavors.
This recipe is designed to be straightforward yet impressive, making it ideal for weeknight dinners or special occasions. The instructions are clear and foolproof, ensuring you achieve that restaurant-quality result every time.
Whether you're feeding a family or craving a comforting meal for one, this mac and cheese with bacon will hit the spot.
Ingredients for applebee's mac and cheese with bacon
These 15 ingredients come together for that iconic Applebee's mac and cheese experience—creamy, cheesy, and topped with crispy bacon and crunchy breadcrumbs.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, regular shape preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | 1 cup | Warmed slightly for smooth sauce |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, adds creaminess |
| Butter 🧈 | 4 tbsp | Unsalted, for sauce base |
| All-Purpose Flour 🌾 | 2 tbsp | For smooth roux |
| Mustard Powder 🌶️ | ½ tsp | Adds depth to sauce |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bacon 🥓 | 6 oz | Thick-cut, smoked preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for topping |
| Garlic Powder 🧄 | ½ tsp | For seasoning topping |
| Dried Parsley 🌿 | ¼ tsp | For garnish |
The cheeses are non-negotiable here. Sharp cheddar and Monterey Jack from the deli counter (not pre-shredded) make all the difference—Whole Foods or local cheese shops have the best quality. For the bacon, thick-cut smoked bacon is key—it stays crispy longer and has that smoky flavor you crave. I grab mine at Costco in bulk, but any grocery store's smoked bacon works. The macaroni? Regular elbow pasta holds up best in the creamy sauce—no need for fancy shapes here.
No sharp cheddar? Pepper jack or extra sharp white cheddar works in a pinch, but the flavor won't be quite the same. Out of Monterey Jack? Colby Jack at half the amount gives you some creaminess back. For the bacon, if you're in a hurry, pre-cooked bacon bits can go on top (but skip folding them into the sauce). The breadcrumbs? Panko is a must—it stays crispy while regular breadcrumbs get soggy. Fresh parsley is ideal, but dried parsley at one-fourth the amount works if you're short on time.
The bacon keeps best in the freezer for up to 3 months, while the cheeses last 4-5 days in the fridge once opened. Make the sauce ahead and reheat it gently—it only gets better as the flavors meld. The breadcrumb topping is best added right before baking, so it stays crispy. Portion into bowls and store leftovers covered for 3-4 days. Freezes beautifully for up to 2 months—just add extra crispy bacon on top when reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything in one pot, stir, and let it melt together. No fancy techniques, no stress, and honestly? The best mac and cheese I’ve made that doesn’t involve a blender.
- Bacon-Cheddar Bliss: That crispy bacon crunch mixed with sharp cheddar and creamy Monterey Jack? It’s the kind of combo that makes you close your eyes halfway through the first bite. The milk and heavy cream make the sauce velvety, not greasy, so every forkful is pure satisfaction.
- Lunchbox Hero: Between us, this is my go-to for packing leftovers. The elbow pasta holds up perfectly, and the cheesy sauce stays rich but not soggy. My kids (and my husband) actually want to take it to school or work—no complaints, just empty containers.
- Budget Win: Sharp cheddar and bacon might sound fancy, but this recipe stretches further than you’d think. I make a big batch on Sundays, and it feeds my family for days without breaking the bank. Plus, the ingredients are all pantry staples, so no last-minute grocery runs.
Step-by-step instructions for Applebee's mac and cheese with bacon
Here's how to nail that signature crispy top and smoky bacon flavor at home.
Cook the Bacon and Prepare the Pasta
Start by lining a baking sheet with parchment paper and arranging the 6 oz bacon in a single layer. Cook in a 400°F oven for 12-15 minutes until crispy, flipping halfway through. This oven method gives you even cooking and less mess than the stovetop. Drain on paper towels, reserving 2 tablespoons of the rendered fat.
While the bacon cooks, bring a large pot of salted water to a boil and cook the 12 oz elbow macaroni according to package directions until al dente—about 1 minute less than recommended. Drain and set aside, reserving 1 cup of the pasta water. That starchy water is your secret weapon for a silky sauce later.
Make the Creamy Cheese Sauce
In a large skillet over medium heat, melt the 4 tbsp butter with the reserved bacon fat until foaming. Whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until golden brown—this creates your roux base. Slowly pour in the 1 cup heavy cream and 1 cup whole milk, whisking constantly to prevent lumps.
Reduce heat to low and stir in the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese until fully melted. Add the 0.5 tsp mustard powder, 1.5 tsp salt, and 0.5 tsp black pepper, stirring until smooth. If the sauce thickens too much, whisk in 2-3 tablespoons of reserved pasta water to reach a creamy consistency.
Combine Pasta and Cheese
Add the drained macaroni to the cheese sauce and toss gently until every noodle is coated. Transfer everything to a 9x13-inch baking dish, spreading it evenly. The sauce should look glossy and fully incorporated—no dry spots. If it looks too thick, mix in more pasta water 1 tablespoon at a time until it reaches a pourable consistency.
Here's where the magic happens: sprinkle half of the crispy bacon evenly over the top. The remaining bacon will go on the breadcrumb layer later. Press down gently to help it adhere—this ensures every bite has that smoky flavor.
Create the Crispy Topping
In a small bowl, mix the 0.5 cup panko breadcrumbs, 0.25 cup parmesan cheese, 0.5 tsp garlic powder, and 0.25 tsp dried parsley. Sprinkle this mixture evenly over the mac and cheese, then scatter the remaining bacon pieces on top. The panko will absorb the melted cheese and become golden and crispy.
Bake at 375°F for 15-20 minutes until the topping is deep golden brown and bubbly. Watch closely in the last 5 minutes—you want it crispy, not burnt. The cheese underneath should be fully melted and creamy, with just a slight pull when you wiggle the baking dish.
Rest and Serve
Remove from the oven and let it rest for 5 minutes before serving. This resting time allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The crispy topping will stay crunchy if you serve it immediately, but the cheese will hold together better after that brief rest.
Cut into squares and serve with a side salad or crusty bread. The contrast between the creamy, cheesy center and the crispy, smoky bacon topping is what makes this dish so addictive. Real talk: the first bite is always the best—save some for leftovers, but don't blame me if you eat it all!
Pro Tips For Making Applebee'S Mac And Cheese With Bacon
- DON’T BOIL THE PASTA DRY: Applebee’s version relies on al dente pasta—pull those elbows when they’re still just firm to the bite (about 1 minute less than package instructions). Overcooking turns them mushy, and no amount of cheese can save them. I learned this the hard way after slurping a bowl that tasted like glue.
- SALAMI THE CHEESE MIX: Grate the sharp cheddar and Monterey Jack separately, then toss them together in the sauce before adding the pasta. This keeps the cheddar’s sharpness from muting the creaminess of the Jack—plus, it melts faster. (Yes, even if you’re impatient like me.)
- CRACK THE CREAM FIRST: Warm the heavy cream and milk together over medium heat until tiny bubbles form at the edges—just before it simmers. This prevents lumps when you stir in the cheese later. I used to dump cold cream straight in, and the sauce always looked like it had a fight with a blender.
- BACON TIMING MATTERS: Cook the bacon until it’s just crisp, then drain on paper towels—but leave it in the pan. The rendered fat adds depth to the sauce, and you can toss the bacon right back in at the end. Skimping on this step makes the dish taste like it’s missing something. (It is.)
Common mistakes when making this recipe
Overcooking the Pasta
I see this all the time—macaroni that’s mushy and falls apart when you try to serve it. The key is cooking it al dente (about 1 minute less than package instructions) and draining it immediately.
Overcooked pasta absorbs too much water, making the sauce watery and the texture sad. Always test a piece first—it should have a slight bite in the center. 🍝
Skipping the Roux
Some recipes call for just melting cheese into cream, but that’s where the sauce goes wrong—it separates and becomes grainy. The roux (butter + flour cooked together) is what creates that silky, velvety texture.
Don’t rush this step; cook the flour until it’s golden brown before adding liquids. Trust me, your sauce will thank you.
Using Pre-Shredded Cheese
Pre-shredded cheese has anti-caking agents that make the sauce look dry and clumpy. Always use block cheese that you shred yourself—it melts smoothly and gives that rich, creamy consistency you crave.
If you’re in a pinch, buy the biggest block of sharp cheddar and Monterey Jack you can find and shred it fresh. The difference is night and day. 🧀
Not Reserving Pasta Water
This is the secret weapon for adjusting sauce consistency. The starchy pasta water helps emulsify the cheese sauce, preventing it from breaking or becoming too thick. Always reserve 1 cup of that water when draining the pasta—you’ll thank yourself when your sauce turns out perfectly creamy instead of gloppy.
Baking Too Long
That crispy breadcrumb topping is delicate—overbaking turns it into a sad, soggy mess. Keep a close eye on it in the last 5 minutes of baking. You want deep golden brown, not burnt.
If it starts to darken too quickly, tent it with foil to prevent overcooking while still finishing the cheese underneath.
Adding Bacon Too Late
If you sprinkle the bacon on top right before baking, it’ll just sit there looking pretty instead of infusing flavor. Fold half of the crispy bacon into the cheese sauce while it’s still hot—this ensures every bite has that smoky depth.
Save the rest for the breadcrumb topping to keep it crispy. The flavor distribution makes all the difference. 🥓
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Yes! Assemble everything except the breadcrumb topping in a baking dish and refrigerate for up to 24 hours. When ready to bake, add the topping and bake at 375°F for 20-25 minutes until golden. The flavors will deepen overnight, and you'll still get that perfect crispy finish. Just watch it closely during baking.
What if I don't have panko breadcrumbs?
Use regular breadcrumbs or crushed cornflakes as substitutes, but they won't be as crispy. For best results, pulse 3 slices of stale bread in a food processor until fine. The texture won't be identical, but it'll still add crunch. Toast the breadcrumbs in a dry pan for 2-3 minutes before using to improve crispiness.
How can I make this dish vegetarian?
Omit the bacon and replace it with crispy fried shallots or toasted breaded mushrooms for texture. Use nutritional yeast (1 tbsp) in the cheese sauce for a cheesy, umami flavor. For extra richness, stir in 2 tbsp vegan butter with the regular butter. The dish will still be creamy and satisfying without meat.
Why did my cheese sauce get grainy?
This usually happens from one of two things: adding cheese too quickly or not using enough liquid. Always melt cheese over low heat and whisk constantly. If it starts looking grainy, immediately whisk in 1-2 tablespoons of warm milk or reserved pasta water. The heat helps emulsify the sauce back to smoothness.
Can I make this in a slow cooker?
Yes! Cook the pasta normally, then combine it with the cheese sauce in your slow cooker on low for 1-2 hours, stirring occasionally. For the crispy topping, sprinkle it on just before serving and broil for 3-5 minutes until golden. The texture will be more tender than baked, but still delicious. Perfect for meal prep!