Side Dishes
This Applebee's Chicken Mac and Cheese recipe delivers the same crispy, golden chicken and velvety cheese sauce you love from the restaurant—right in your own kitchen. The secret lies in perfectly breaded chicken that stays tender inside while achieving that signature crunch, all nestled in a rich, cheesy tomato sauce that clings to every strand of elbow macaroni.
What sets this recipe apart is the two-step breading process that creates that signature crispy texture without sacrificing moisture in the chicken. The sauce builds flavor through a simple roux technique, where butter and flour create a smooth base that melts into the cheese for that signature creamy consistency. Every bite combines the satisfying crunch of the chicken with the comforting richness of the sauce.
The result is a restaurant-quality dish that's surprisingly easy to recreate at home—no shortcuts, just the essential techniques that make it taste authentic. The chicken stays juicy while achieving that perfect golden-brown crust, and the sauce develops depth as it simmers, creating pockets of flavor in every forkful.
Serve with a side of garlic bread or a simple green salad to complete the meal, just like at Applebee's. The recipe scales easily for a crowd, making it perfect for family dinners or gatherings where you want to impress with a dish that feels special but comes together efficiently.
Ingredients for applebee's chicken mac and cheese
Crispy chicken and creamy cheese sauce start with these 15 essential ingredients for restaurant-quality Applebee's Chicken Mac and Cheese.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| All-Purpose Flour 🌾 | 1 ½ cups | For first breading layer |
| Large Eggs 🥚 | 2 whole | Beaten for egg wash |
| Panko Breadcrumbs 🍞 | 2 cups | For second crispy layer |
| Shredded Cheddar Cheese 🧀 | 3 cups | Medium sharp preferred |
| Elbow Macaroni 🍝 | 12 oz | Uncooked, dry weight |
| Unsalted Butter 🧈 | ½ cup | For roux base |
| All-Purpose Flour 🌾 | ½ cup | For sauce roux |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Tomato Sauce 🍅 | 1 ½ cups | Canned or homemade |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | ½ cup | For frying chicken |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The chicken is everything here. Buy bone-in, skin-on breasts if possible—they stay juicier, but boneless works too. Pound them to ¼-inch thickness for even cooking. For the breading, Panko is non-negotiable—it creates that signature crunch. If you can't find Panko, crush regular breadcrumbs in a food processor. The cheese matters too: medium sharp cheddar melts best, but a mix of cheddar and Monterey Jack adds depth. Most grocery stores carry these staples, but specialty cheese shops have better cheddar options.
No Panko? Crushed cornflakes or crushed crackers work in a pinch for that extra crunch. The tomato sauce can be store-bought (Rao's or Muir Glen are great), but homemade is better if you've got time. For the roux, don't rush it—cook the butter and flour until it's a deep golden brown for that nutty flavor. The heavy cream adds richness, but half-and-half works if you're watching calories. Fresh parsley is ideal, but dried parsley at one-third the amount gets the job done. If you're scaling this up, double the ingredients and use a larger pot for the sauce.
Chicken stays crispy for about 20 minutes after frying, so assemble the dish just before serving. The sauce reheats beautifully—simmer gently to avoid breaking the cheese. Store leftovers in the fridge for 3-4 days, but the texture changes slightly after reheating. For freezing, portion the sauce and chicken separately—freeze the sauce for up to 3 months and fry the chicken fresh when ready to serve. The macaroni keeps well too, so cook it ahead and store separately until ready to combine.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too wiped to scrub three bowls—just one sheet pan handles the crispy chicken, the creamy pasta, and all that melty cheese. The chicken gets tossed in flour, egg, and panko first, then baked right on top of the mac while it finishes, so no extra pans or flipping required.
- Crunchy-Creamy Dream: That panko crust on the chicken? Chef’s kiss. It’s the perfect contrast to the rich, cheesy mac—every bite has that satisfying crunch, but the inside stays juicy and tender. I’ll be real: I’ve made mac before, but this is the only version where I actually finish my plate.
- Game for Any Day: Need a lunch for work? Toss leftovers in a container—the crispy chicken stays intact, and the mac reheats like a dream. Or host a potluck? This feeds a crowd without tasting like a casserole disaster. My college-age son even brought it to a dorm party and got seconds.
- Budget-Friendly Luxury: Chicken thighs would be fancier, but boneless breasts stretch further and keep this under $10 for six servings. The panko and cheese make it feel indulgent, but honestly? It’s the kind of dish where I’ll eat it twice in a week and still feel like I treated myself.
Step-by-step instructions for Applebee's-style chicken mac and cheese
Here's how to recreate that signature crispy breaded chicken and velvety cheese sauce at home.
Prepare the Crispy Chicken Cutlets
Start by pounding the 1.5 lb boneless, skinless chicken breasts between plastic wrap to an even ½-inch thickness. This ensures even cooking. Season both sides generously with ½ tsp of the 1.5 tsp salt and ¼ tsp of the 0.5 tsp black pepper, then dredge lightly in ½ cup of the 1.5 cups all-purpose flour, shaking off any excess.
Set up a breading station with three shallow dishes: one with the remaining 1 cup all-purpose flour, one with the 2 beaten whole large eggs, and one with the 2 cups panko breadcrumbs. Dip each chicken cutlet first in flour, then egg, then panko, pressing gently to adhere. Let them rest for 5 minutes while you heat the 0.5 cup vegetable oil in a large skillet over medium heat (350°F).
Fry the Chicken Until Golden Brown
Carefully place the breaded chicken cutlets in the hot oil and cook for 3-4 minutes per side until golden brown and crispy. You'll know they're ready when the breading releases easily from the pan and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain excess oil.
Keep the fried chicken warm while you prepare the macaroni. The residual heat will maintain crispiness. If the oil smokes excessively, reduce the heat slightly - you want gentle sizzling, not flames. This step creates that signature Applebee's texture that makes the dish special.
Cook the Elbow Macaroni Al Dente
Boil the 12 oz elbow macaroni in salted water (enough to cover by 2 inches) until al dente - about 1 minute less than package directions. Reserve 1 cup of pasta water before draining. The starchy water will help create the creamy sauce later. Drain and set aside, covered.
While the pasta cooks, prepare the cheese sauce by melting the 0.5 cup unsalted butter in a large skillet over medium heat. Add the 0.5 cup all-purpose flour and whisk constantly for 1-2 minutes until a smooth roux forms. This will be the foundation of your creamy sauce.
Create the Creamy Tomato-Cheese Sauce
Gradually whisk in the 1.5 cups tomato sauce and 1 cup heavy cream, stirring constantly to prevent lumps. Add the 3 minced garlic cloves and remaining 1 tsp salt and ¼ tsp black pepper. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
Remove from heat and stir in the 3 cups shredded cheddar cheese until completely melted and smooth. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency that coats the back of a spoon. The sauce should be thick enough to coat the pasta but still flow smoothly.
Assemble and Serve
Combine the cooked macaroni and creamy cheese sauce in a large bowl, stirring gently to coat each noodle evenly. Place the crispy chicken cutlets on top of the macaroni mixture. Garnish with the 0.25 cup chopped fresh parsley and serve immediately while the chicken is still crispy and the cheese sauce is hot.
For best results, serve family-style in a large bowl with extra cheese sauce on the side. The contrast between the crispy chicken, creamy sauce, and al dente pasta creates the perfect balance of textures that makes this dish so satisfying.
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- CRISP THE CHICKEN: Use a meat thermometer—165°F is your target, not guesswork. I learned this the hard way after serving dry chicken that fell apart when sliced. Cut breasts into even strips (½-inch thick) so they cook through without overcrowding the pan.
- SALT THE PANKO: Toss the panko with ½ teaspoon of salt before breading—it’s the thing that matters most for that crunchy, savory crust. Skimp here, and you’ll end up with bland, dusty breading that sticks to your fingers.
- DON’T SKIP THE REST: Let the chicken sit for 5 minutes after breading—yes, even if you’re impatient like me. This lets the flour and egg set properly, so the panko doesn’t slide off in a sad, greasy pile when you fry it.
- MELT THE CHEESE RIGHT: Stir the shredded cheddar into the mac and cheese sauce off the heat—heat turns cheese into a greasy sludge. Then, return the pot to low heat just until it melts, stirring constantly. (And for heaven’s sake, use real cheddar, not that pre-shredded powdered stuff.)
Perfect pairings for this applebee's chicken mac and cheese
Garlic Bread Pairing
The ultimate classic pairing for this dish is warm, buttery garlic bread—just like you'd get at Applebee's. I like to use a French baguette, sliced lengthwise and brushed with a mix of melted butter, minced garlic, dried parsley, and a pinch of salt. Toast it in the oven at 375°F for 8-10 minutes until golden and crispy. The garlic bread soaks up any extra cheese sauce while adding a savory contrast to the rich mac and cheese. 🍞
Simple Green Salad
A crisp green salad with a light vinaigrette balances the richness of the dish perfectly. I toss 4 cups mixed greens (romaine, spinach, and arugula) with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and a pinch of salt and pepper. Add ½ cup cherry tomatoes and ¼ cup crumbled feta cheese for extra brightness. The acidity cuts through the creaminess while adding freshness. 🥗
Classic Coleslaw
For a Southern-inspired twist, serve with a creamy coleslaw that complements the dish beautifully. Shred 4 cups cabbage and 2 carrots, then mix with ½ cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, and ½ tsp celery seeds. The crunchy texture and tangy flavor make it a perfect side. I like to add a pinch of black pepper for a subtle kick. 🥬
Creamy Corn on the Cob
If you're serving this as a family meal, grilled corn on the cob adds a sweet, smoky element that pairs wonderfully. Brush 4 ears of corn with melted butter, sprinkle with salt and chili powder, and grill over medium-high heat for 10-12 minutes, turning occasionally. The natural sweetness contrasts the savory mac and cheese while adding a fun, interactive element. 🌽
Warm Dinner Rolls
For a cozy, comforting touch, serve with warm dinner rolls straight from the oven. I like to use homemade biscuit rolls or store-bought brioche rolls, warmed for 5 minutes at 350°F. The soft, fluffy texture makes the dish even more satisfying, especially for dipping in extra cheese sauce. 🍞✨
Nutrition facts
Frequently asked questions
Why does the chicken need to be pounded thin?
Pounding the chicken to ¼-inch thickness ensures it cooks evenly and stays tender while developing that perfect golden-brown crust. Thicker cutlets would overcook on the outside before the inside reaches 165°F, resulting in dry, rubbery chicken. The even thickness also helps the breading adhere properly for that signature crispy texture.
Can I make this recipe ahead of time?
but with a few key adjustments. Cook the macaroni and sauce separately, then refrigerate them in airtight containers for up to 3 days or freeze for 3 months. Fry the chicken fresh before serving to maintain crispiness—it loses its crunch when reheated. Reheat the sauce gently on the stove until creamy, then combine with the pasta and top with fresh chicken.
What if I don't have Panko breadcrumbs?
No problem! Crush 2 cups of regular breadcrumbs in a food processor or blender until fine, then toast them in a dry skillet for 2-3 minutes for extra crunch. For an alternative, mix 1 cup crushed cornflakes with 1 cup regular breadcrumbs—the cornflakes add that signature crispiness. Just press the mixture firmly onto the chicken cutlets.
How do I prevent the cheese sauce from getting grainy?
Grainy cheese happens when the sauce isn't hot enough or the cheese isn't fully melted. Always remove the sauce from heat before adding cheese, then stir constantly until completely smooth. If it still looks grainy, whisk in 1 tablespoon of reserved pasta water at a time until silky. Using medium sharp cheddar (not pre-shredded) also helps—pre-shredded cheese contains anti-caking agents that can make the sauce separate.
Can I substitute chicken tenders for breasts?
Yes, but with one important adjustment: chicken tenders are thinner and cook faster, so reduce cooking time to 2-3 minutes per side instead of 3-4 minutes. Since they're already uniform in size, you can skip the pounding step. The breading process remains the same—just ensure the oil is at 350°F for perfect crispiness. Tendons also work well for a quicker version of this dish!