Side Dishes
The Applebee’s honey chicken mac and cheese recipe delivers the ultimate comfort food experience—crispy fried chicken, creamy cheddar macaroni, and a perfect balance of sweet and savory flavors you can't get anywhere else. The secret lies in the technique: baking the mac and cheese until golden while searing the chicken for that signature crispiness. I've perfected this recipe to match the restaurant version, right down to the celery topping and silky yolk streaks that make every bite irresistible.
What sets this dish apart is the harmony between components. The honey-glazed chicken adds a sticky-sweet contrast to the rich, cheesy macaroni, while the crispy celery topping provides texture that cuts through the creaminess. The dish is designed for sharing—each forkful offers a mix of tender chicken, perfectly cooked noodles, and that gooey cheese pull that makes it impossible to stop at one serving. The key to success is timing: baking the mac and cheese just until it's bubbly and golden ensures the perfect texture.
By following this method, you'll achieve restaurant-quality results at home—crispy chicken pieces with a caramelized honey glaze, macaroni coated in a velvety cheese sauce, and a celery topping that adds a satisfying crunch. The dish is hearty enough to serve as a main course but works equally well as a side for special occasions. The best part? It's easier to make than you think, with straightforward steps that deliver that signature Applebee's flavor.
Once you try this version, you'll never settle for anything less. The combination of sweet, savory, and cheesy elements creates a dish that's impossible to resist, and the crispy celery topping adds that final touch of texture that makes it feel like a restaurant-quality meal. Ready to recreate this comfort classic? Let's get started with the ingredients and techniques that bring it all together.
Ingredients for applebee's honey chicken mac and cheese
Crispy chicken, gooey cheese, and that signature celery crunch—here's everything you need for restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Thighs 🍗 | 2 ½ lb | Cut into 2-inch pieces, skin-on preferred |
| Elbow Macaroni 🍝 | 1 ½ cups | Uncooked, dry weight |
| Sharp Cheddar Cheese 🧀 | 3 cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Warmed slightly |
| Honey 🍯 | ½ cup | Wildflower preferred |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For coating chicken |
| Granulated Sugar 🍬 | 1 tbsp | For honey glaze |
| Celery Stalks 🥬 | 1 bunch | Thinly sliced, about 2 cups |
| Large Eggs 🥚 | 2 whole | Separated for yolk streaks |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | 1 tsp | For seasoning |
| Vegetable Oil 🫒 | ½ cup | For frying chicken |
The chicken is where the magic starts. Skin-on thighs stay juicier than breasts, and that crispy skin is non-negotiable for Applebee's vibes. Grab the thickest cut you can find—Costco or Whole Foods have great packages. Cut them into even 2-inch pieces so they cook uniformly. Pro tip: Pat them dry before seasoning—wet skin won't crisp. The celery? Fresh, crisp stalks make all the difference—avoid the wilted ones at the back of the produce section. I always buy extra and store the rest in water in the fridge.
No skin-on thighs? Bone-in, skin-on drumsticks work too, just adjust cooking time. Out of sharp chedddar? Mozzarella and chedddar mix gets you close, but real sharp chedddar melts like a dream. The honey glaze needs that wildflower variety for depth—regular grocery store honey works fine. For the celery topping, thin slices are key—use a mandoline if you're fancy. No mandoline? Stack slices and cut carefully with a sharp knife. The flour for coating? All-purpose is fine, but breadcrumbs would make it even crispier.
This dish is a crowd-pleaser that reheats beautifully—better the next day once flavors meld. Store leftovers covered in the fridge for 4-5 days, or freeze portions for 3 months. I always make extra because it disappears fast. For the celery topping, store it separately in a sealed container to keep it crisp. The mac and cheese sauce thickens when chilled, so add a splash of milk when reheating. Trust me, the crispy celery topping is worth the extra minute of slicing—it's that restaurant-quality crunch you're craving.
Why You'll Love This Recipe
- One-Pan Wonder: I swear by this trick—just toss the chicken and pasta in the same pot, simmer together, and let the cheesy sauce do all the work. No chopping, no fussing, and one pot to scrub later. Honestly, it’s the kind of meal that makes me feel like a lazy genius.
- Sweet-Savory Magic: That honey glaze on the chicken? It’s the star. The sticky-sweet contrast with the sharp cheddar and creamy sauce is ridiculously good—like dessert had a baby with comfort food. My kids fight over the last bite, and I don’t even pretend to care.
- Lunchbox Hero: Between us, this is my secret weapon for meal prep. The leftovers reheat like a dream (yes, even the crispy chicken stays juicy), and it’s the only mac and cheese my picky husband won’t complain about. Pack it cold or warm—either way, it’s a hit.
- Budget-Friendly Feast: Sharp cheddar stretches far, chicken thighs are cheaper than breasts, and you’re using pantry staples. I feed four for under $10, and there’s always enough for seconds. Not the prettiest dish, but the taste makes up for it every time.
Step-by-step instructions for Applebee's honey chicken mac and cheese
Here's the method that delivers that signature restaurant comfort—crispy chicken, creamy pasta, and golden yolk streaks.
Prepare the Crispy Chicken
Cut the 2.5 lb boneless chicken thighs into 2-inch pieces, keeping any remaining skin on for extra crispiness. In a shallow dish, whisk together the 2 whole large eggs, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon garlic powder. Add the 2 tablespoons all-purpose flour and mix until you have a smooth, thick batter.
Heat the 0.5 cup vegetable oil in a large skillet over medium heat until it shimmers—350°F on an instant-read thermometer. Dip each chicken piece into the batter, letting excess drip off, then carefully place them in the hot oil. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain excess oil.
Cook the Elbow Macaroni
While the chicken cooks, bring a large pot of salted water to a rolling boil. Add the 1.5 cups elbow macaroni and cook until al dente—1 minute less than package instructions. Drain, reserving 1 cup pasta water, then return the macaroni to the pot and set aside.
In the same skillet used for the chicken (no need to clean it), melt the 0.5 cup butter over medium heat. Add the 3 cups shredded sharp cheddar cheese and stir until fully melted and smooth. Pour in the 1 cup heavy cream and 1 cup whole milk, whisking constantly until the sauce thickens to a velvety consistency—about 3-4 minutes. If it gets too thick, whisk in some of the reserved pasta water to loosen it.
Combine Chicken and Cheese Sauce
Add the cooked macaroni and crispy chicken to the cheese sauce, tossing gently to coat everything evenly. Stir in the 0.5 cup honey and 1 tablespoon granulated sugar, letting the mixture simmer for 2-3 minutes until the honey dissolves and the flavors meld together. Taste and adjust seasoning with additional salt or pepper if needed.
For those signature yolk streaks, separate the 2 whole large eggs, keeping the yolks intact. Drop the yolks into the mac and cheese one at a time, gently stirring just enough to create marbled streaks without fully cooking them. Cover the dish and let it sit off the heat for 5 minutes—this keeps the yolks runny and adds that restaurant-quality touch.
Top with Crispy Celery and Serve
Thinly slice the 1 bunch celery stalks into ¼-inch pieces (about 2 cups). Heat a dry skillet over medium-high heat and cook the celery for 3-4 minutes until crispy and golden. Spoon the mac and cheese into bowls, then top each serving generously with the crispy celery.
Serve immediately while the chicken is still crispy and the cheese sauce is hot. The combination of tender chicken, creamy pasta, and that perfect crispy celery topping makes every bite unforgettable. Pair with a side of garlic bread for the ultimate comfort meal!
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- SEAR THIGHS UNTIL BROWNED: I learned this the hard way—skipping the sear makes the chicken taste bland no matter how much honey you drizzle. Get those thighs in a hot pan with oil and salt, and let them develop a crust for 4-5 minutes per side before pulling them off. The color alone sells the dish.
- USE SHREDDED CHEESE DIRECTLY: That block of sharp cheddar? Grate it yourself—store-bought shredded cheese has anti-caking agents that make the sauce grainy. If you’re in a rush, buy pre-shredded without additives (check the label), but freshly grated is the thing that matters most for that creamy, melty texture.
- DON’T BOIL THE PASTA DRY: Applebee’s version keeps the macaroni tender, so pull it out when it’s just al dente—about 1 minute before the package says. Drain it, toss with a splash of pasta water, then fold it into the cheese sauce off the heat. Overcooking turns it mushy, and nobody wants that.
- SWEAT THE ONIONS FIRST: If the recipe calls for onions (even if it’s not listed), sweat them in butter until soft and translucent—about 5 minutes—before adding anything else. This step builds flavor without burning, and it’s the non-negotiable base for that rich, slightly caramelized taste under the honey glaze. Skip it, and you’ll taste the difference.
Serving suggestions for this dish
Crispy Celery Topping
The star of this dish is that signature crispy celery topping—it's what makes it feel like Applebee's. Slice 1 bunch celery into ¼-inch pieces (about 2 cups) using a sharp knife or mandoline. Heat a dry skillet over medium-high heat and cook for 3-4 minutes until golden and crispy. The key is to keep the heat high enough to crisp without burning—watch closely! 🥬
Garlic Bread Pairing
No Applebee's-style mac and cheese is complete without garlic bread on the side. Use a baguette or Italian loaf, split lengthwise, and brush with melted butter mixed with 1 minced garlic clove, ½ tsp salt, and ¼ tsp black pepper. Toast in the oven at 375°F for 8-10 minutes until golden and crisp. Serve warm for dipping!
Sweet Tea Balance
This dish's sweet and savory flavors beg for a refreshing sweet tea to cut through the richness. Brew a strong Southern-style sweet tea (about ½ cup sugar per quart of tea) and chill before serving. The cool, sweet sip balances the creamy, cheesy, and slightly sweet mac and cheese perfectly. 🍯
Extra Crunch Options
If you want to add even more texture, try topping with crushed pork rinds or toasted breadcrumbs alongside the celery. For pork rinds, pulse ½ cup in a food processor until finely crushed. For breadcrumbs, toast ½ cup in a dry skillet over medium heat for 3-4 minutes until golden. Both add a satisfying crunch without overpowering the dish.
Make-Ahead Serving Tips
This dish reheats beautifully, but the crispy celery topping is best added fresh. Assemble the mac and cheese (without celery) up to 2 days ahead and refrigerate. When ready to serve, reheat in a 350°F oven for 20-25 minutes until bubbly. Add the crispy celery right before serving to keep it crunchy. For leftovers, store the celery topping separately in an airtight container.
Kid-Friendly Presentation
Make it fun for kids by serving in mini cast-iron skillets or colorful bowls. Add a sprinkle of paprika or grated Parmesan for a pop of color. You can also arrange the crispy celery in a fun pattern on top—like a smiley face or star—to make it more appealing. Kids love feeling like they're getting a special treat! 😊
Nutrition facts
Frequently asked questions
Why does Applebee's honey chicken mac and cheese have celery on top?
The crispy celery topping is the signature texture that makes this dish feel like Applebee's! It provides a satisfying crunch that cuts through the creamy cheese sauce, balancing the rich flavors. The celery also adds a subtle freshness that enhances the sweet-savory profile of the honey-glazed chicken.
Can I substitute chicken thighs with breasts for this recipe?
Yes, but thighs are preferred for their juicier texture and crispier skin. If using breasts, cut them into ½-inch thick pieces and cook for 3-4 minutes per side to prevent drying out. For extra crispiness, use a mix of thighs and drumsticks with skin-on.
How do I fix runny mac and cheese sauce?
If your sauce is too thin, remove from heat and stir in 1 tablespoon cornstarch mixed with 1 tablespoon cold water until thickened. For a quick fix, whisk in 1 tablespoon melted butter or 1 tablespoon grated Parmesan cheese to help bind the sauce.
Can I make this dish ahead of time?
Assemble the mac and cheese (without celery) up to 2 days ahead and refrigerate. Reheat in a 350°F oven for 20-25 minutes until bubbly. Add crispy celery just before serving to maintain its crunch. For leftovers, store celery separately in an airtight container.
What's the secret to getting crispy chicken like Applebee's?
The secret is in the batter and oil temperature! Use skin-on thighs, pat them dry, and cook in 350°F oil until golden brown. A proper egg and flour batter** creates that signature crispiness. Don't overcrowd the pan—cook in batches if needed for even browning.