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Applebee's honey chicken mac and cheese delivers that perfect balance of crispy cornflake topping, sweet honey-glazed chicken, and creamy cheese sauce. This restaurant-quality dish is easier to recreate at home than you'd think, with a few key techniques that ensure every bite hits the spot.
I've perfected the combination of tender chicken, rich macaroni, and a golden crust that's both satisfying and delicious.
The secret starts with the chicken—marinated in a sweet and tangy sauce, then baked until perfectly tender and glazed with honey for that signature caramelized finish. Meanwhile, the mac and cheese gets its signature texture from a crispy cornflake topping that adds a delightful crunch.
The result is a dish that's hearty enough for a family dinner but still feels special enough for a restaurant experience.
What makes this recipe stand out is how the flavors come together: the sweetness of the honey-glazed chicken complements the creamy, cheesy macaroni, while the cornflake topping adds a satisfying contrast. Each forkful delivers a mix of textures and flavors that make it impossible to stop eating.
The best part? You can customize it with your favorite cheeses or even swap out the chicken for another protein if needed.
Ready to recreate this crowd-pleaser at home? The process is straightforward, and the results are worth every minute. Whether you're feeding a hungry family or treating yourself to a comforting meal, this honey chicken mac and cheese delivers restaurant-quality satisfaction with a homemade touch.
Ingredients for applebee's honey chicken mac and cheese
Crispy cornflake topping meets sweet honey-glazed chicken in this restaurant-quality mac and cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 ½ lb | Cut into bite-sized pieces |
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, standard shape |
| Cornflakes 🍞 | 2 cups | Crushed for crispy topping |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | For smooth sauce |
| Unsalted Butter 🧈 | ½ cup | For rich flavor |
| Honey 🍯 | ½ cup | Pure, for glaze |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Yellow Onion 🧅 | 1 whole | Diced for marinade |
| Soy Sauce 🍶 | 2 tbsp | For umami depth |
| Dijon Mustard 🍯 | 1 tbsp | For tangy kick |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
The chicken is where this dish shines. Boneless, skinless breasts cut into even pieces ensure consistent cooking. Costco or Trader Joe's often have pre-cut chicken breasts at great prices, but any grocery store will do. For the cornflakes, Kellogg's Original is the gold standard—crush them fine for that signature crunch. The cheeses? Sharp cheddar and Monterey Jack create that perfect balance of tangy and mild. Grab the block versions and shred them yourself—pre-shredded gets clumpy and lacks flavor. Look for sharp cheddar with visible orange specks for that authentic restaurant taste.
No soy sauce? Worcestershire sauce at half the amount works in a pinch. Short on honey? Maple syrup or agave nectar can substitute, though the flavor will be slightly different. The Dijon mustard is non-negotiable for that tangy kick—Maille brand is my go-to, but any quality Dijon will do. For the cornflake topping, butter the macaroni before adding the cornflake mix—this ensures the crust sticks perfectly. If you're feeling adventurous, swap the chicken for tenderloins or even tofu for a vegetarian version. The macaroni? De Cecco or Barilla are my top picks—they cook up perfectly every time.
This dish reheats beautifully—cover with foil and bake at 350°F for 15-20 minutes. The cornflake topping stays crispy if you reheat it uncovered for the last 5 minutes. Keeps in the fridge for 4-5 days, though it's best enjoyed fresh. For meal prep, portion into individual containers—the cornflake topping stays crunchy if you reheat it separately and sprinkle it on top right before serving. Freezes for up to 3 months, though the texture might change slightly. The honey-glazed chicken? Make extra and use it in salads or sandwiches—it's that good.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just toss everything in one skillet, and the cornflakes toast up into little crispy pockets while the mac melts into gooey perfection. No fancy tools, no stress.
- Sweet-Savory Balance: That honey glaze on the chicken? It’s the star—sticky, caramelized, and cutting through the sharp cheddar and creamy jack like a dream. My kids fight over the last bite.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a hug—crispy top, cheesy middle, and that tender chicken? It’s the kind of dish that makes you look like a cooking hero.
- Budget Win: Sharp cheddar and chicken breast stretch far, and cornflakes add texture without costing a fortune. Honestly, I make this twice a month just to keep groceries in check.
Step-by-step instructions for applebee's honey chicken mac and cheese
Here's how to recreate that iconic restaurant dish at home with perfect crispy cornflake topping and tender honey-glazed chicken.
Marinate and Cook the Honey Chicken
Cut the 2.5 lb boneless chicken breast into bite-sized pieces and place them in a bowl. In a separate small bowl, whisk together the 0.5 cup honey, 2 tbsp soy sauce, 1 tbsp Dijon mustard, 1.5 tsp kosher salt, and 0.5 tsp ground black pepper. Pour this marinade over the chicken and toss to coat evenly. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Heat 0.25 cup unsalted butter in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate. You'll use the remaining butter and pan drippings for the macaroni sauce.
Cook the Elbow Macaroni Al Dente
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 indicate for al dente (this ensures it finishes cooking in the sauce). Drain the pasta, reserving 1 cup of pasta water, and return it to the pot. Keep it warm while you prepare the cheese sauce.
To the same skillet used for the chicken (with remaining butter and pan drippings), add the 1 whole yellow onion and 4 cloves garlic cloves that have been minced. Sauté for 2-3 minutes until softened and fragrant. Pour in the 1 cup heavy cream and 1 cup whole milk, stirring constantly. Let it simmer for 3 minutes until slightly thickened.
Create the Creamy Cheese Sauce
Lower the heat to medium-low and gradually add the 2 cups sharp cheddar cheese and 1 cup Monterey Jack cheese, stirring constantly until completely melted and smooth. If the sauce becomes too thick, add pasta water 1 tablespoon at a time until it reaches a creamy consistency that coats the back of a spoon. Stir in the cooked elbow macaroni and honey chicken pieces, mixing gently to combine.
Season with an additional 0.5 tsp kosher salt if needed, then transfer the entire mixture to a 9x13-inch baking dish. The dish should be about ¾ full—this ensures proper browning of the topping. Spread the mixture evenly with a spatula.
Prepare and Apply the Crispy Cornflake Topping
In a food processor, pulse the 2 cups cornflakes until they form a fine, crumbly texture (about 10-15 seconds). In a small bowl, mix the crushed cornflakes with 0.25 cup unsalted butter (the remaining amount) until evenly coated. Sprinkle this mixture evenly over the macaroni and cheese in the baking dish, pressing down gently with the back of a spoon to ensure good contact.
Bake uncovered at 375°F for 20-25 minutes, until the top is deep golden brown and the edges are bubbling. The dish is done when the cornflake topping is crispy and the cheese sauce is fully set. Let it rest for 5 minutes before serving to allow the layers to set properly.
Serve with Confidence
Use a spatula to gently lift the crispy cornflake topping while serving, ensuring each portion has that satisfying crunch. The honey chicken should be tender with a glossy glaze, and the macaroni should be perfectly al dente with a rich, creamy cheese sauce. This dish is best served immediately while the topping is still crispy and the chicken is warm.
For extra presentation, garnish each serving with a sprinkle of crushed cornflakes and a drizzle of honey. The contrast of the crispy topping with the creamy, cheesy macaroni and sweet-savory chicken makes this dish truly unforgettable.
Pro Tips For Making Applebee'S Honey Chicken Mac And Cheese
- BRINE THE CHICKEN: Toss the boneless breasts in a bowl with 1 cup water, 1 tablespoon salt, and 1 tablespoon sugar for 20 minutes before cooking. I learned this the hard way—dry, rubbery chicken ruins the dish, and this keeps it juicy even after that long honey glaze bake.
- CRUSH CORNFLAKES FINE: Pulse them in a food processor or smash them with a rolling pin until they’re almost powdery—this makes the crunch layer actually crispy, not just a sad, soggy topping. (Yes, even if it feels like overkill.)
- MELT CHEESES SEPARATELY: Warm the sharp cheddar and Monterey Jack in separate bowls over low heat—one at a time—until fully melted but not bubbling. Mixing them together first leads to grainy, uneven sauce. Trust me, your future self will notice.
- BAKE WITH LID FIRST: Cover the casserole with foil and bake for 20 minutes before uncovering to crisp. This traps steam for creamy pasta and melts the cheese evenly—no more dry edges or undercooked centers. (I used to skip this and always ended up with a sad, uneven bake.)
Serving suggestions for leftovers
Classic Side Pairings
Applebee's honey chicken mac and cheese is already a complete meal, but adding a simple side like garlic bread or crispy roasted Brussels sprouts elevates the experience. I love serving buttery dinner rolls from Trader Joe's with this dish—they soak up any extra honey glaze beautifully.
For a lighter option, a mixed greens salad with a balsamic vinaigrette cuts through the richness while adding freshness. 🥗
Beverage Pairings
A sweet tea is the perfect drink to complement the honey glaze, especially if you're serving it iced. For something stronger, a light lager like Bud Light or a crisp Sierra Nevada Pale Ale balances the dish's sweet and savory notes.
If you prefer wine, a dry Riesling offers acidity that cleanses the palate between bites. For non-alcoholic options, sparkling lemonade or ginger ale work wonderfully. 🍺
Garnish Game-Changers
Before serving, sprinkle each portion with extra crushed cornflakes for that signature crunch and a drizzle of honey for a sweet finish. Fresh chopped parsley adds a pop of color and freshness, while toasted sesame seeds introduce an Asian-inspired touch that pairs beautifully with the soy sauce in the chicken.
For a smoky element, a pinch of smoked paprika on top adds depth. ✨
Family-Friendly Additions
Kids love the sweet glaze, but adults might appreciate pickled jalapeños or sliced green onions for a tangy kick. If you're feeding a crowd, set up a DIY topping bar with extra honey, shredded cheddar, and crushed cornflakes so everyone can customize their bowl.
For picky eaters, serve the honey chicken and macaroni separately so they can mix and match. 💛
Presentation Pro Tips
Use a lightly oiled cast-iron skillet or ceramic baking dish for serving—it keeps the dish warm and adds rustic charm. For a restaurant-style presentation, transfer the mac and cheese to a large platter and arrange the honey chicken on top.
Garnish with extra cornflakes in a circular pattern for a visually appealing finish. Serve with small bowls of honey and hot sauce on the side for dipping. 🍽️
Leftovers Made Right
If you have leftovers, reheat them in a skillet over medium heat with a splash of milk or cream to restore creaminess. For extra crispiness, broil the cornflake topping for 2-3 minutes before serving. Store leftovers in an airtight container for up to 4 days in the fridge.
For meal prep, portion the macaroni and chicken separately and reheat the cornflake topping in a dry skillet until crispy, then sprinkle on top. 🔥
Nutrition facts
Frequently asked questions
Can I make this dish without cornflakes for the topping?
Yes! If you don't have cornflakes, try crushed Ritz crackers or panko breadcrumbs mixed with 2 tbsp melted butter for a similar crispy texture. For extra crunch, toast the crackers or breadcrumbs in a dry skillet for 2-3 minutes before adding them to the dish. The flavor will differ slightly, but the texture will still be satisfying.
How do I prevent the cornflake topping from getting soggy?
The key is to butter the macaroni well before adding the cornflake mix and pressing it down gently. Bake the dish uncovered at 375°F for the full 20-25 minutes to ensure the topping gets crispy. If reheating leftovers, broil the topping for 2-3 minutes to restore crispiness. Avoid covering the dish while baking—this traps steam and makes the topping soft.
Can I substitute chicken with another protein?
Swap the chicken for pork tenderloin or shrimp (cook shrimp for 2-3 minutes per side until pink). For a vegetarian option, use extra-firm tofu cut into cubes and pan-fried until golden. Just adjust the cooking time—tofu needs 5-6 minutes per side to crisp up. The honey glaze works beautifully on all these proteins!
Why did my cheese sauce turn grainy?
Grainy cheese sauce usually happens when the cheese melts too quickly or the heat is too high. To fix it, whisk in 1 tbsp milk or cream and stir over low heat until smooth. For prevention, melt the cheeses gradually and stir constantly. If using pre-shredded cheese, opt for block cheese shredded yourself—it melts more evenly.
Can I make this dish ahead of time?
Yes! Assemble the dish (without the cornflake topping) up to 24 hours ahead and refrigerate in an airtight container. When ready to serve, bake covered at 350°F for 20 minutes, then add the cornflake topping and broil for 2-3 minutes to crisp it up. For meal prep, portion the macaroni and chicken separately and reheat the topping separately before serving.