Applebee's Honey Chicken Mac and Cheese Recipe: Crispy Parmesan Crunch Over Gooey Cheese

This Applebee's honey chicken mac and cheese recipe delivers the perfect balance of sweet and savory that made it a restaurant favorite. The golden, crispy parmesan crust contrasts beautifully with the creamy, cheesy pasta underneath, while tender honey-glazed chicken adds protein-packed richness.

I've recreated this dish exactly as it's served in restaurants, with all the right textures and flavors.

The secret to achieving that signature crispy parmesan topping lies in a precise technique of baking the mac and cheese until it's golden and bubbly, then finishing it under the broiler for that perfect crunch.

Meanwhile, the honey chicken gets its signature glaze from a marinade that combines sweet and savory elements, creating a perfect balance that's both sticky and flavorful. Every component comes together to create a dish that's as satisfying as it is delicious.

What you'll end up with is a plate that looks as impressive as it tastes—creamy mac and cheese topped with golden, crispy parmesan, and perfectly glazed chicken pieces that stay tender and juicy.

The honey glaze adds just the right amount of sweetness to complement the rich, cheesy pasta and savory chicken. This is comfort food at its finest, with all the elements working together in perfect harmony.

The best part is that this restaurant-quality dish is easier to make at home than you might think. With a few key techniques and quality ingredients, you can recreate this beloved dish in your own kitchen.

Ready to make this crowd-pleaser that's perfect for family dinners or special occasions? Let's get started with the ingredients and instructions.

Ingredients for applebee's honey chicken mac and cheese

Sweet, savory, and crispy—this recipe delivers restaurant-quality comfort food right at home.

The Parmesan cheese is non-negotiable for that signature crispy topping—block form only (pre-grated gets clumpy). Grab a wedge from the deli counter at Whole Foods or Kroger for the freshest, most flavorful shavings. The honey should be pure clover—none of that ultra-processed stuff. Trader Joe's has a great affordable option, but local farmers' markets often have even better quality. For the chicken, boneless breast stays juicier than thighs, but if you prefer thighs, go for bone-in to keep them moist during the honey glaze process.

No sharp cheddar? Monterey Jack works in a pinch, though it won't be as tangy. Short on honey? Maple syrup gives a similar depth, though the flavor profile shifts slightly. The soy sauce adds that umami kick—Kikkoman is reliable, but San-J has a deeper flavor. For the crispy topping, panko breadcrumbs can replace flour, but the flour creates a lighter, airier crust. The ginger is key—freshly grated has more punch than powdered, but if you must use powder, double the amount. Pro tip: Toast the flour and butter mixture for 2-3 minutes before baking to deepen the flavor.

This dish reheats beautifully—microwave with a splash of water to keep it creamy. Keeps for 3-4 days in the fridge, though the crispy topping softens over time. For freezing, assemble the mac and cheese without the topping, freeze, then add the topping fresh after baking. The honey chicken can be made ahead and reheated separately. Portion into individual containers for easy lunches—just pop them in the microwave and enjoy that restaurant-quality comfort.

Step-by-step instructions for Applebee's honey chicken mac and cheese

Here's how to recreate that iconic restaurant dish with a perfectly crispy topping and gooey center.

Cut the 1.5 lb boneless chicken breast into bite-sized pieces and place them in a bowl. In a separate small bowl, whisk together the 0.33 cup honey, 2 tbsp soy sauce, 4 cloves minced garlic cloves, and 1 tbsp freshly grated ginger root. Pour this marinade over the chicken and toss to coat completely. Let it marinate for at least 15 minutes (I like to do this while I prep the rest of the ingredients).

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the marinated chicken in a single layer, leaving space between pieces. Cook undisturbed for 3-4 minutes until the bottoms develop a golden crust. Flip and cook another 3-4 minutes until the chicken reaches an internal temperature of 165°F and is cooked through. Remove the chicken from the skillet and set aside, leaving the rendered juices in the pan.

Bring a large pot of salted water to a rolling boil. Add the 12 oz elbow macaroni and cook according to package directions until al dente (about 1 minute less than recommended). Reserve 1 cup of pasta water before draining, then drain the pasta and set it aside.

In the same skillet used for the chicken (with the rendered juices still in it), reduce heat to medium and add 0.5 cup unsalted butter. Let it melt completely, then sprinkle in 0.25 cup all-purpose flour all at once. Stir constantly for 1-2 minutes until the mixture forms a smooth, thick paste (this is your roux). Slowly pour in the 0.5 cup heavy cream while whisking vigorously to prevent lumps from forming.

Gradually add the 2 cups shredded sharp cheddar cheese and 1 cup freshly grated Parmesan cheese, stirring until completely melted and smooth. The sauce should be thick and creamy—if it's too thick, add 2-3 tablespoons of reserved pasta water to reach your desired consistency. Stir in the 1.5 tsp salt and 0.5 tsp black pepper, then add the cooked chicken back into the skillet and toss to coat everything in the sauce.

Transfer the chicken and cheese mixture to a greased 9x13-inch baking dish and spread it out evenly. The dish should be about ¾ full—this gives you room for the topping. Preheat your oven to 375°F while you prepare the topping.

In a small bowl, combine the remaining 0.25 cup all-purpose flour, 0.5 cup unsalted butter (cut into small pieces), and 0.5 cup freshly grated Parmesan cheese. Using your fingers, mix until you have a crumbly, pea-sized texture. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently with the back of a spoon to ensure good contact with the cheese sauce.

Place the baking dish in the preheated 375°F oven and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. You'll know it's ready when the topping looks crispy and the cheese underneath is fully melted and bubbly.

Let the mac and cheese rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to slice. The result should be a perfectly crispy, golden-brown topping over creamy, cheesy macaroni with tender chicken pieces throughout. Serve immediately while it's hot and bubbly!

Dietary considerations for this applebee's honey chicken mac and cheese

Gluten-Free Adaptation

For a gluten-free version, replace the elbow macaroni with gluten-free pasta like Barilla Gluten-Free Brown Rice Pasta or Jovial Gluten-Free Penne. The crispy topping requires a swap too—use gluten-free all-purpose flour (like Bob’s Red Mill 1:1) mixed with crushed gluten-free cornflakes for crunch.

I’ve tested this and found it works beautifully, though the texture is slightly lighter than traditional.

Dairy-Free Options

Skip the heavy cream and butter, using full-fat coconut milk (like Thai Kitchen) instead for the sauce. Replace cheddar with sharp dairy-free cheddar (Violife or Daiya) and Parmesan with nutritional yeast or dairy-free Parmesan (like Follow Your Heart).

The honey chicken stays the same, but the sauce will have a subtly different richness. Trust me, it still tastes amazing!

Lower-Carb Version

Swap the pasta for shirataki noodles (like Miracle Noodle) or zucchini noodles (spiralized and sautéed in olive oil). Reduce the cheese to 1 cup total (½ sharp cheddar, ½ dairy-free Parmesan) and use 1 tbsp honey instead of ⅓ cup to cut carbs.

The honey chicken remains unchanged, keeping the dish satisfying while lighter. Portion into individual ramekins for easy serving.

Allergen-Friendly Tips

If nut allergies are a concern, avoid nut-based dairy-free cheeses. For soy sensitivity, use tamari instead of soy sauce in the chicken marinade. Always check labels—Kikkoman soy sauce is soy-free, but San-J contains wheat.

I’ve found that coconut aminos work well as a substitute for both soy sauce and tamari in the marinade.

Protein Swaps

For a vegetarian version, replace the chicken with extra-firm tofu (pressed and cubed) marinated in the same honey-soy-ginger mix. For seafood lovers, try shrimp—toss peeled shrimp in the marinade and cook for just 2-3 minutes per side.

Both alternatives keep the dish hearty while adapting to dietary needs. The tofu version benefits from a quick pan-fry to mimic the chicken’s texture.

Frequently asked questions