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Applebee's chicken mac and cheese delivers that signature crisp-topped, cheesy comfort in one satisfying pot. The secret lies in perfectly cooked chicken breast that shreds easily, combined with elbow macaroni in a velvety cheese sauce that clings to every noodle.
I've recreated this restaurant favorite at home, ensuring the same rich, creamy texture and golden, buttery breadcrumb topping that makes it irresistible.
This recipe simplifies the process without sacrificing flavor—no need for multiple pans or complicated techniques. The chicken cooks just enough to stay tender, while the cheese sauce thickens to that perfect, restaurant-quality consistency. The breadcrumb topping adds a satisfying crunch that contrasts beautifully with the creamy filling beneath.
What you'll end up with is a foolproof, one-pot meal that's hearty enough for a family dinner but quick enough for a weeknight.
The aroma alone will have everyone gathering at the table, and each bite delivers that perfect balance of crispy, creamy, and savory flavors that make this dish a classic.
The best part? It's easier than it looks, with simple ingredients that come together in 30 minutes or less. Whether you're feeding a crowd or treating yourself to a cozy meal, this recipe delivers the comfort and satisfaction of Applebee's right in your own kitchen.
Ingredients for applebee's chicken mac and cheese
Pantry staples meet restaurant-quality comfort in this one-pot masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, standard size |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for sauce |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Heavy Cream 🥛 | ½ cup | Richness essential |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, nutty |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced fine |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For topping drizzle |
The chicken makes or breaks this dish—boneless, skinless breasts are key for tender, shreddable pieces. Trader Joe's sells pre-cut chicken breast strips that save time, but whole breasts work if you cube them yourself. Look for organic or free-range if you want extra tenderness, though standard works fine. The cheese blend is non-negotiable: sharp cheddar and Monterey Jack give that signature Applebee's flavor, while Parmesan adds depth. Kraft or Cabot brands are reliable for shredded cheese, but freshly grated melts better. For the breadcrumbs, Panko is a must—it stays crispy while regular breadcrumbs turn soggy.
No Panko? Toasted breadcrumbs from a baguette work in a pinch, but you'll need to dry-toast them first. Short on cheddar? Gruyère or Gouda at half the amount adds a similar richness. The olive oil in the topping can be swapped for melted butter if you prefer, though it adds extra calories. For the onion, yellow or white both work, but yellow has a slightly sweeter flavor. The garlic should be freshly minced—jarred garlic lacks the punch. Need a dairy-free option? Cashew cream can replace the milk and heavy cream, though the texture will be slightly lighter.
This dish reheats beautifully—3-4 minutes in the microwave or until bubbly. Store leftovers in an airtight container for 4-5 days, though it's best enjoyed fresh. The breadcrumb topping can be prepped ahead and stored separately. For extra crispiness, broil for 2-3 minutes before serving. Double the recipe? It freezes well for up to 3 months—just thaw overnight in the fridge before reheating. The aroma alone will have everyone at the table, and each bite delivers that perfect crispy-cheesy balance.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe because it’s actually one-pan magic—no extra bowls, no messy sauces. You just brown the chicken, toss in the pasta, and let the roux (butter, flour, milk) work its creamy magic all in the same skillet. My kids think I’m a genius, and honestly? So do I.
- Creamy Crispy Magic: That golden crust on top? Chef’s kiss. The roux gives it this irresistible texture—crispy edges that shatter with every bite, but the inside stays velvety smooth. I’ll be real: I’ve burned pasta before, but this recipe forgives me every time.
- Game for Any Night: Between us, this is my go-to for date nights, lazy Sundays, or when I’m too tired to think. The chicken adds protein without fuss, and the mac’s rich enough to feel special but simple enough for a Tuesday. (Yes, even on a Tuesday night.)
- Budget-Friendly Leftovers: A whole chicken breast and a box of pasta stretch for days—I pack the leftovers for work, and no one complains. It’s the kind of dish that tastes just as good reheated as it does fresh, and the milk-butter roux keeps it from getting gluey. My wallet and my lunchbox thank me weekly.
Step-by-step instructions for Applebee's chicken mac and cheese
This one-pot masterpiece delivers restaurant-quality comfort with a crispy breadcrumb topping and melty cheese layers.
Cook the Chicken and Sauté Aromatics
Cut the 1.5 lb boneless, skinless chicken breast into bite-sized pieces and season generously with 1 tsp salt and 0.25 tsp ground black pepper. Heat 1 tbsp extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces are lightly browned and cooked through to 165°F internally. Remove the chicken and set aside.
In the same Dutch oven, add the 1 whole yellow onion and 3 cloves garlic cloves (minced). Cook for 3-4 minutes until the onion becomes soft and translucent and the garlic releases its fragrant aroma. This aromatic base forms the flavor foundation for the entire dish.
Create the Cheesy Sauce Base
Reduce heat to medium and add the 0.5 cup unsalted butter to the Dutch oven. Let it melt completely, then whisk in the 0.25 cup all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This step is crucial for thickening the sauce properly.
Gradually pour in the 1.5 cups whole milk and 0.5 cup heavy cream, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. This creates the velvety base that holds all the cheeses together.
Combine All Ingredients
Add the 12 oz elbow macaroni to the sauce and stir to coat the noodles completely. Return the cooked chicken pieces to the pot and fold them into the macaroni mixture. Sprinkle in the 1.5 cups sharp cheddar cheese, 1 cup monterey jack cheese, and 0.5 cup parmesan cheese, stirring vigorously until all the cheese melts into a smooth, creamy sauce. The dish should look rich and inviting, with the cheeses fully incorporated.
Season with the remaining 0.5 tsp salt and 0.25 tsp ground black pepper, then taste and adjust if needed. The cheese should be fully melted with no grainy texture remaining. If the sauce is too thick, add 2-3 tablespoons of water to reach your desired consistency.
Add the Crispy Topping
Preheat your broiler to high. In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tbsp melted butter until evenly coated. Spoon the macaroni mixture into a 9x9-inch baking dish and spread it evenly. Sprinkle the buttered breadcrumb mixture evenly over the top, pressing down gently to ensure good contact with the cheese.
Place the baking dish on a baking sheet (to catch any potential drips) and broil for 3-5 minutes until the breadcrumbs turn a deep golden brown and are crispy to the touch. Watch closely—they can go from perfect to burnt in seconds. The broiler creates that signature Applebee's crispy topping that makes this dish irresistible.
Rest and Serve
Remove from the broiler and let the macaroni rest for 5 minutes before serving. This resting period allows the cheese to set slightly and the flavors to meld together. The crispy topping will stay crispy while the macaroni maintains its creamy perfection underneath.
Serve immediately with a side of garlic bread or a simple green salad. Each bite should deliver tender chicken, perfectly cooked macaroni, and layers of melted cheeses topped with crispy breadcrumbs. The contrast of textures and rich flavors makes this one of the most comforting dishes you'll ever make.
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- CRISP THE CHICKEN FIRST: Skip the mushy chicken—sear the breasts in a dry pan over medium-high heat for 3-4 minutes per side before shredding. The Maillard reaction gives it that restaurant-quality texture, and it holds up better when mixed into the cheese sauce.
- USE PASTEURIZED MILK: Whole milk works, but pasteurized milk (even ultra-pasteurized) thickens the sauce more reliably without curdling. I learned this the hard way after a batch split like a bad joke—now I keep a carton on hand just for mac and cheese.
- STARCH THE PASTA WATER: Reserve 1 cup of starchy pasta water before draining the elbows—it’s the glue holding this dish together. Toss the drained pasta in it while mixing in the cheese sauce; it’ll make the sauce cling like it’s supposed to, not slide off.
- LOW-AND-SLOW THE SAUCE: Whisk the butter, flour, and milk over medium-low heat for at least 5 minutes before adding cheese. Rushing it leads to lumps, and the sauce will taste raw. Let it simmer until it’s thick enough to coat the back of a spoon—no guessing.
Creative variations of this recipe
Spicy Southwest Twist
Transform this classic into a Southwest-inspired dish by adding 1 tsp chili powder and ½ tsp smoked paprika to the chicken while cooking. Swap ½ cup of the cheddar for Monterey Jack and stir in ½ cup black beans (rinsed and drained) with the macaroni.
Top with ¼ cup diced jalapeños and 2 tbsp sour cream before broiling. The smoky heat balances the creamy cheese perfectly. 🌶️
Luxury Truffle Version
Elevate the dish with truffle oil for a gourmet touch. After combining all ingredients, stir in 1 tsp high-quality truffle oil (like La Tourangelle) along with the remaining salt. For the topping, mix ¼ cup grated Parmesan into the panko before broiling.
The earthy aroma of truffle pairs beautifully with the creamy cheese sauce. Trust me, this feels like a restaurant dish! ✨
Vegetarian Option
Skip the chicken and replace it with 12 oz extra-firm tofu (pressed and cubed) or 1 cup cooked chickpeas for a hearty plant-based version. Sauté the tofu or chickpeas with the onions and garlic until golden.
Add 1 tbsp nutritional yeast to the cheese sauce for a cheesy depth. The texture remains rich and satisfying without meat. 🌱
Extra Crispy Topping
For a next-level crispy topping, mix ¼ cup crushed potato chips (like Lays Classic) into the panko before broiling. The chips add an extra crunch and subtle salty flavor.
Another trick: Press a thin layer of aluminum foil over the breadcrumbs for the first 1-2 minutes of broiling to prevent burning while ensuring even browning. 🍟
Kid-Friendly Fun Twist
Make it fun for kids by adding ½ cup diced ham or ¼ cup shredded rotisserie chicken on top before broiling. For a playful touch, use cookie cutters to shape the macaroni into fun shapes (like stars or hearts) before baking.
Serve with ketchup or ranch on the side for dipping. The crispy topping will have them asking for seconds! 🧸
Slow Cooker Adaptation
For a hands-off version, combine all ingredients (except breadcrumbs) in a 6-quart slow cooker and cook on LOW for 3-4 hours or HIGH for 2 hours.
Stir in the breadcrumbs and broil for 3-5 minutes before serving. This method keeps the macaroni tender and the cheese perfectly melted. Perfect for busy weeknights! ⏰
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Yes, but adjust the cooking time! Chicken thighs stay juicier and take about 8-10 minutes to cook through to 165°F. They add extra richness to the dish, but watch for overcooking—they should be tender, not dry. Trim any excess fat first for cleaner results.
Why did my breadcrumb topping get soggy?
Broiling too long or not pressing the topping down firmly causes sogginess. For perfect crispiness, broil for just 3-4 minutes on high, watching closely for golden color. Press the breadcrumbs gently with the back of a spoon before broiling to ensure contact with the cheese. A baking sheet underneath catches drips and prevents steam buildup.
Can I make this ahead of time?
Assemble the dish (without the breadcrumb topping) up to 24 hours ahead and refrigerate in an airtight container. When ready to serve, transfer to a baking dish, add the breadcrumbs, and broil for 4-5 minutes to crisp up. For freezer prep, assemble completely (including topping) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What if I don't have elbow macaroni?
Any short pasta shape works—cavatappi, rotini, or shells all cook similarly. For a gluten-free option, use gluten-free elbow macaroni (like Barilla GF) and add 1 extra tablespoon of flour to the roux to help thicken the sauce. Cook the pasta 1 minute less than package instructions since it'll finish cooking in the sauce.
How can I make this dish extra creamy?
For ultra-creamy results, replace ½ cup of the milk with ½ cup heavy cream and add 2 tablespoons of cream cheese to the cheese blend. Stir in 1 tablespoon of Dijon mustard at the end for depth. Another trick: whisk 1 egg yolk into the cheese sauce just before adding the breadcrumb topping for a silky texture.