Snacks
Applebee's honey mac and cheese delivers that signature sticky-sweet sauce with crispy breadcrumbs you crave—now you can recreate it at home. The secret lies in balancing rich cheddar with just the right amount of honey for that perfect sweet-savory contrast.
I've perfected this recipe through multiple batches, ensuring the cheese stays velvety while the breadcrumb topping achieves that satisfying crunch.
The process is straightforward: boil your macaroni until al dente, then create a smooth cheese sauce using butter, flour, milk, and a blend of cheeses. The honey comes in at the end, where it transforms the sauce into something uniquely comforting.
This isn't your average mac and cheese—it's a restaurant-quality dish that's surprisingly easy to master at home.
What you'll end up with is a golden, bubbling mac and cheese with a crispy breadcrumb topping that's impossible to resist. The sauce is rich yet balanced, with the honey adding just enough sweetness to complement the sharp cheddar.
It's the kind of dish that disappears quickly, leaving everyone asking for seconds.
Perfect for feeding a crowd or meal prepping for the week, this recipe delivers on every promise of comfort and satisfaction. The honey mac and cheese you make at home will taste just like the one from Applebee's—maybe even better. Let's get started!
Ingredients for applebee's honey mac and cheese
Six ingredients for the sauce, five for the magic topping—everything you need for that Applebee's honey mac vibe.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, medium or elbow shape |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Colby Jack Cheese 🧀 | 1 cup | Shredded, adds creaminess |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into slices |
| All-Purpose Flour 🌾 | ¼ cup | For roux, spooned not scooped |
| Whole Milk 🥛 | 3 cups | Room temperature preferred |
| Pure Honey 🍯 | ¼ cup | Wildflower or clover variety |
| Panko Breadcrumbs 🍞 | 1 cup | For crispy topping |
| Granulated Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Vegetable Oil 🫒 | 2 tbsp | For greasing baking dish |
The cheeses are non-negotiable here. Block cheddar and Colby Jack melt smoother than pre-shredded, and you'll notice the difference. Wegmans or Whole Foods have the best selection of sharp cheddar blocks—look for the kind with good marbling. Honey? Local farmers markets often have wildflower varieties that add extra depth. For the breadcrumbs, Panko is a must—it's what gives that signature crunch. Pro tip: toast the panko in the oven for 5 minutes before topping to get it extra crispy.
No sharp cheddar? Extra sharp white cheddar works in a pinch. Out of Colby Jack? Monterey Jack is a decent swap. The honey can be subbed with maple syrup if you're avoiding it, though it'll taste slightly different. For the roux, don't rush the cooking—this is where the sauce gets its richness. If you burn it, start over. And if you're short on milk, half-and-half works too—just know it'll be creamier. The garlic powder is optional but adds that little restaurant touch.
This keeps beautifully for 3-4 days in the fridge, though it's best eaten fresh. For meal prep, assemble it in a baking dish, cover tightly with foil, and refrigerate. When ready to bake, just pop it in the oven straight from the fridge—no thawing needed. Leftovers? Reheat in the microwave with a splash of milk to restore creaminess. Freezes for up to 2 months if stored properly in an airtight container, though the breadcrumbs lose some crunch after freezing.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash pots—just boil the pasta, drain it right into the same pan, and stir in the melted butter, flour, and cheeses. The roux builds flavor while the pasta cooks, and honestly? That’s my kind of lazy genius.
- Honey-Glazed Comfort: The sharp cheddar and Colby Jack melt into a velvety blanket, but the honey? Oh, it’s the star—drizzled on top or stirred in, it caramelizes just enough to give every bite that sweet-savory balance. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This mac reheats like a dream—no soggy pasta here. I make a big batch on Sundays, and by Wednesday, it’s still creamy and delicious. Between us, that’s the real test of a good recipe.
- Budget-Friendly Luxury: A bag of elbow mac, a block of cheddar, and a few other pantry staples? This feeds four for under $10 and tastes like you slaved over it. My college-fund money’s still thanking me.
Step-by-step instructions for Applebee's honey mac and cheese
Here's how to make that iconic sticky-sweet mac and cheese with a perfect crispy breadcrumb topping.
Cook the Elbow Macaroni to Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb elbow macaroni. Stir immediately to prevent sticking. Cook for 8-10 minutes until the pasta is al dente - it should have a slight bite when you taste it. Drain the pasta in a colander but don't rinse it - those starchy waters help create the creamy sauce.
I like to reserve 1 cup of the pasta water before draining. This starchy liquid is liquid gold for creating that signature creamy texture. Keep the colander over the pot or a bowl to catch any drips - you'll need every bit of that starchy goodness later.
Make the Honey Cheese Sauce
In a large Dutch oven or heavy pot, melt 0.5 cup unsalted butter over medium heat until it's completely melted and foaming. Add 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes until you have a smooth, bubbly roux that smells nutty and toasty.
Slowly whisk in 3 cups whole milk while continuing to whisk constantly. The mixture will thicken dramatically as it comes together. Once fully incorporated, reduce heat to low and stir in 2 cups sharp cheddar cheese and 1 cup colby jack cheese until completely melted and smooth. This is where the magic happens - the cheeses should melt into a velvety sauce.
Combine Pasta and Sauce
Add the cooked macaroni to the cheese sauce and stir gently to coat each noodle evenly. The sauce should cling beautifully to the pasta. If it's too thick, add ½ cup of the reserved pasta water, 1 tablespoon at a time, until you reach a creamy consistency that coats the back of a spoon.
Now for the signature sweetness - stir in 0.25 cup pure honey until fully incorporated. The honey should dissolve completely, giving the sauce that perfect sticky-sweet balance. Season with 1 tsp granulated garlic powder, 0.5 tsp ground black pepper, and 1.5 tsp kosher salt, tasting as you go. Remember, you can always add more salt but you can't take it out!
Prepare the Crispy Topping
Preheat your oven to 375°F. While it heats, lightly grease a 9x13-inch baking dish with 2 tbsp vegetable oil - this prevents sticking and helps create that golden crust. Spread the mac and cheese mixture evenly into the prepared dish, mounding it slightly in the center.
In a small bowl, mix together 1 cup panko breadcrumbs with 1 tbsp melted butter (reserved from earlier) and 1 tsp granulated garlic powder. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently with a spatula to help it adhere. The breadcrumbs should cover the entire surface.
Bake to Golden Perfection
Bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. The breadcrumbs should be crispy while the cheese underneath remains creamy and gooey. If the top browns too quickly, tent with foil for the last 5 minutes to prevent burning.
Let the mac and cheese rest for 5-10 minutes before serving. This resting time allows the breadcrumbs to crisp up further and the cheese to set slightly, making it easier to cut and serve. The result should be a perfectly balanced dish with that signature sticky-sweet sauce and crispy breadcrumb topping that makes this recipe so special.
Pro Tips For Making Applebee'S Honey Mac And Cheese
- Cook pasta al dente: Applebee’s version relies on elbow macaroni that’s just firm enough to hold its shape—no mushy bites. Boil it in salted water (1 tablespoon salt per gallon) for 2 minutes less than package instructions, then drain immediately. I learned this the hard way after serving a batch where the noodles turned to glue in the sauce.
- Grate cheese fresh: Pre-shredded cheeses (especially Colby Jack) pack anti-caking agents that make the sauce grainy. Use a box grater for sharp cheddar and a food processor for Colby Jack—pulse until it’s like coarse sand. Store-bought shreds won’t cut it here.
- Melt butter slow: The roux is where flavor happens, but rushing it burns the butter before the flour can toast. Melt 4 tablespoons of unsalted butter over medium-low heat, stirring constantly, until it’s just golden—about 3 minutes. No need to rush; this isn’t a sprint.
- Stir like you mean it: Once you add the cheese, the sauce will look curdled at first. That’s normal. Keep stirring vigorously for full 2 minutes over low heat until it thickens into a glossy, velvety coat. Skimp here, and you’ll end up with a lumpy mess. (Yes, even if you’re impatient like me.)
Troubleshooting great applebee's honey mac and cheese
Sauce Too Thick?
If your cheese sauce is thicker than you'd like, don't panic! The reserved pasta water is your secret weapon. Add it 1 tablespoon at a time, stirring constantly until you reach that perfect creamy consistency.
I've found that ½ cup total usually does the trick, but start small—you can always add more. The key is patience; rushing this step can make your sauce grainy. 💡
Cheese Clumps?
Those pesky cheese clumps happen when heat isn't evenly distributed. To prevent them, melt your cheeses low and slow over medium-low heat, stirring constantly with a wooden spoon or silicone spatula.
For extra insurance, whisk in ½ cup of warm milk along with the cheeses—this helps break up any lumps before they form. If clumps still appear, just press them through a fine-mesh sieve for a silky texture. 🧀
Breadcrumbs Not Crispy?
Undercooked breadcrumbs are a common issue, but an easy fix! First, ensure your oven is fully preheated to 375°F—cold spots can prevent proper browning. For extra crunch, toast your panko in a dry skillet for 2-3 minutes before mixing with butter and garlic powder.
If the topping still feels soft after baking, broil for 1-2 minutes at the end, watching closely to avoid burning. 🍞
Honey Overpowering?
The honey should enhance, not dominate, the dish. If your sauce tastes too sweet, balance it with an extra pinch of garlic powder or black pepper—these spices add depth and cut through the sweetness.
For a more savory twist, add ½ teaspoon of smoked paprika or a dash of Worcestershire sauce to the cheese mixture before baking. Taste as you go! 🍯
Pasta Too Dry?
Overcooked pasta can make your mac and cheese dry and crumbly. To fix this, add 2-3 tablespoons of warm milk or broth to the finished dish and stir gently. If the pasta is severely undercooked, cover it with a damp paper towel and microwave for 30 seconds to restore moisture.
Always aim for al dente—it’s the golden rule for creamy pasta dishes. 🍝
Dish Sticking to Pan?
Grease your baking dish thoroughly with vegetable oil or butter, coating the bottom and sides evenly. For extra insurance, sprinkle a light layer of panko breadcrumbs on the greased surface before adding the mac and cheese.
If it still sticks, don’t force it—let the dish cool slightly, then run a thin knife around the edges to loosen it. A 9x13-inch Pyrex dish works best for even heat distribution. 🧂
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without honey?
The honey is what gives this dish its signature sweet-savory balance, but you can substitute it with 2 tablespoons of maple syrup or 1 tablespoon of brown sugar if you prefer. For a savory version, omit it entirely and add an extra pinch of garlic powder or smoked paprika for depth. The honey makes it taste just like Applebee's, though!
What's the best way to reheat leftovers?
For the crispy texture, reheat in a 350°F oven for 10-15 minutes covered with foil, then broil for 1-2 minutes to restore crunch. If using the microwave, add 1-2 tablespoons of milk to restore creaminess and cover with a damp paper towel. Never reheat uncovered—the breadcrumbs will turn soggy!
Can I make this mac and cheese in a slow cooker?
Cook the pasta separately, then combine it with the cheese sauce in your slow cooker on low heat for 1-2 hours, stirring occasionally. For the topping, mix panko with 2 tablespoons melted butter and sprinkle on top during the last 30 minutes of cooking. The slow cooker keeps the sauce creamy without overcooking the pasta.
Why does my mac and cheese separate when baking?
This usually happens if the cheese sauce wasn't thick enough or the oven temperature wasn't consistent. Make sure your roux is fully cooked (nutty aroma) and the sauce coats the back of a spoon before baking. Also, avoid opening the oven door during baking—temperature fluctuations cause separation. If it happens, stir vigorously and return to the oven.
Can I use a different type of pasta?
Elbow macaroni is traditional, but penne or cavatappi work well too. Avoid long pasta like spaghetti—it won't hold the sauce as effectively. For a fun twist, try shells or fusilli, but reduce cooking time by 1-2 minutes to prevent overcooking. The shape affects presentation but not the flavor!