Side Dishes
Applebee's Chicken Mac and Cheese delivers that iconic combination of crispy breaded chicken and ultra-creamy tomato cheese sauce in one perfect dish—just like your favorite restaurant. 💛 The secret lies in a double-fried chicken cutlet that stays golden and crunchy while the macaroni absorbs a rich, velvety sauce with just the right tang. I've recreated this comfort food classic after years of testing, ensuring every bite matches the restaurant experience.
This recipe starts with tender chicken cutlets coated in a light, crispy breading that holds up perfectly even when submerged in the warm cheese sauce. The sauce itself is where the magic happens—a blend of sharp cheddar, creamy Monterey Jack, and a touch of tomato paste for that signature tang.
The key is cooking the pasta al dente and finishing it in the oven with the sauce, creating that signature bubbly, golden top.
What you'll end up with is a dish that's equal parts indulgent and satisfying: crispy chicken pieces floating in a pool of creamy, cheesy sauce with perfectly cooked macaroni underneath. The texture contrast alone makes this dish unforgettable—crunchy, creamy, and cheesy all in one bite.
It's the kind of meal that feels like a hug on a plate, perfect for feeding a crowd or treating yourself.
Serve it as a main dish with a side salad or garlic bread, or upgrade it with optional toppings like bacon bits or green onions for extra flavor. The best part? This recipe delivers restaurant-quality results without the wait or the price tag. Let's get cooking!
Ingredients for applebee's chicken mac and cheese
Sixteen ingredients transform into the ultimate comfort dish—crispy, creamy, and cheesy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 2 lb | Cut into 1-inch thick cutlets |
| All-Purpose Flour 🌾 | 1 ½ cups | For breading chicken |
| Large Eggs 🥚 | 2 whole | Beaten for dipping |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For extra crispiness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor |
| Monterey Jack Cheese 🧀 | 1 ½ cups | Shredded, creamy texture |
| Elbow Macaroni 🍝 | 1 ½ lb | Uncooked, standard size |
| Tomato Paste 🍅 | ½ cup | For tangy flavor base |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | For creamy consistency |
| Unsalted Butter 🧈 | 4 tbsp | For sauce richness |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce depth |
| Onion Powder 🧅 | 1 tsp | For savory base |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chicken cutlets are where the magic starts. Look for boneless, skinless breasts—they're more forgiving than thighs and cook evenly. Pound them to 1-inch thickness for consistent frying. Panko breadcrumbs make all the difference here—regular breadcrumbs get soggy, but panko stays crispy. For the cheeses, sharp cheddar and creamy Monterey Jack are non-negotiable. The cheddar gives that signature tang, while the Monterey Jack keeps the sauce velvety. Grab the block cheese and grate it yourself—pre-shredded gets clumpy and melts poorly. The tomato paste? Trader Joe's has the best squeeze tubes—no waste, and it keeps for months.
No panko? Italian breadcrumbs plus a pinch of cornstarch works in a pinch. Short on sharp cheddar? Colby Jack at half the amount gives a milder flavor. The garlic can be jarred minced if you're in a hurry, but fresh is worth the 30 seconds it takes. For the pasta, elbow macaroni is traditional, but penne or cavatappi work too. The sauce needs to be thick enough to coat the pasta but still silky—heavy cream and milk are key here. If you're watching calories, you can swap the heavy cream for half-and-half, but trust me on the full-fat version for that restaurant-quality texture.
This dish tastes even better the next day—honestly, it's 50% more impressive when reheated. Store leftovers in the fridge for 4-5 days or freeze for 3 months. For freezing, portion into individual servings first—it reheats beautifully straight from frozen. The breaded chicken stays crispy if you reheat covered at 350°F for 15 minutes. Make a double batch and freeze half—this is the kind of dish that disappears fast. The sauce can be made ahead too; just reheat gently and stir in the cheese at the end.
Why You'll Love This Recipe
- Crispy Without Fuss: I swear by the breaded chicken here—just flour, egg, and panko. No fancy techniques, just dredge, dip, and fry until golden. That crunchy exterior with tender chicken inside? It’s the star of the dish, and honestly, it’s foolproof if you don’t overcrowd the pan.
- Cheesy, Creamy, Irresistible: The sharp cheddar melts into a velvety sauce that clings to every strand of pasta. It’s rich but not heavy, and the chicken soaks up the goodness like a sponge. Here’s what sold me—the first bite is dangerously satisfying, and I’ve lost track of how many times I’ve gone back for more.
- Leftovers That Still Shine: This dish actually tastes better the next day. The flavors meld overnight, and reheating it just makes the cheese stretchier. I’ll be real: I make a double batch on Sundays just so I can have it for lunch without cooking. Plus, it’s the kind of meal that keeps everyone happy—even picky eaters.
- Budget-Friendly Crowd-Pleaser: Sharp cheddar and chicken breast stretch far, and panko is cheap but adds that restaurant-quality crunch. Between us, this is my go-to for game days, potlucks, or when I’m feeding a houseful of people without breaking the bank. One-pan prep means less cleanup, and the flavors are so solid, no one will guess it’s not from a fancy spot.
Step-by-step instructions for Applebee's-style chicken mac and cheese
Here's how to recreate that iconic restaurant combo at home—crispy chicken meets velvety cheese sauce.
🍳 Step 1: Bread and Fry the Chicken Cutlets
Cut the 2 lb boneless, skinless chicken breast into 1-inch thick cutlets and pat them completely dry with paper towels. This step is crucial—wet chicken won't crisp properly.
Set up three shallow bowls: one with 1.5 cups all-purpose flour mixed with 1.5 tsp salt and 0.5 tsp black pepper, one with 2 whole large eggs beaten until smooth, and one with 1.5 cups panko breadcrumbs. Dredge each cutlet first in flour, shaking off excess, then dip in egg, letting any excess drip off, and finally coat thoroughly in panko.
Heat 2 tbsp unsalted butter and 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Fry the cutlets for 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Transfer to a paper towel-lined plate to drain. Keep warm in a 200°F oven while you make the mac and cheese.
🍳 Step 2: 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 package instructions for al dente texture—this prevents mushiness when combined with the sauce. Drain and set aside, reserving 1 cup pasta water. Don't rinse the pasta; the starch helps thicken the sauce.
While the pasta cooks, melt the remaining 2 tbsp unsalted butter in a large Dutch oven over medium heat. Add the 4 minced garlic cloves and 1 tsp onion powder, cooking for 30 seconds until fragrant. Stir in the 0.5 cup tomato paste and cook for 1 minute to develop flavor.
🥘 Step 3: Build the Creamy Cheese Sauce
Pour in the 1 cup heavy cream and 0.5 cup whole milk, stirring constantly to prevent scorching. Bring to a gentle simmer, then reduce heat to low and gradually whisk in the 2 cups shredded sharp cheddar cheese and 1.5 cups shredded Monterey Jack cheese until fully melted and smooth.
Add the cooked macaroni and reserved 1 cup pasta water, stirring until the sauce coats the noodles evenly. The sauce should be thick but still coat the back of a spoon. If too thick, add more pasta water 1 tablespoon at a time. Season with additional salt and pepper if needed.
🍽️ Step 4: Combine and Serve
Return the fried chicken cutlets to the Dutch oven, spooning sauce over the top. Let everything heat through together for 2-3 minutes, then transfer to serving dishes. The chicken should be crispy on the outside with tender, juicy meat inside, while the mac and cheese delivers that ultra-creamy, cheesy goodness you crave.
Garnish with extra black pepper and serve immediately with a side of garlic bread or a simple green salad. This dish hits all the right notes—crispy chicken, rich tomato-cream sauce, and that perfectly cheesy mac you know and love from Applebee's.
Pro Tips For Making Applebee'S Chicken Mac And Cheese
- BRINE THE CHICKEN: I learned this the hard way—dry, bland chicken ruins the dish. Toss the breasts in a bowl with 1/4 cup salt per 4 cups water for 20 minutes before breading. The salt penetrates deeper than just seasoning, so every bite stays juicy even after baking.
- PULSE THE PANKO: Skip the fine crumbs—this is where the texture magic happens. Pulse the panko in a food processor for 3-4 seconds until it’s a mix of coarse crumbs and fine dust. The dust clings to the chicken like glue, while the coarse bits add that satisfying crunch Applebee’s gets right.
- DON’T OVERMIX THE BREADING: I used to drown the chicken in flour and egg, thinking more = better. Instead, dip the chicken in egg, then roll it in panko just until fully coated—no pressing. Overmixing makes the crust dense and gummy, and you’ll end up with a sad, flat breading instead of that crispy, golden shell.
- BAKE IN STAGES: High heat for the crust, low heat for the cheese. Start the chicken at 425°F for 10 minutes to set the breading, then drop to 350°F and add the mac and cheese. The cheese needs time to melt evenly, and the chicken will stay tender if you don’t blast it the whole time. (Yes, even if you’re impatient like me.)
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, swap the all-purpose flour and panko breadcrumbs with a gluten-free flour blend like Bob's Red Mill 1:1. Use 1.5 cups of the blend for the dredge and 1.5 cups of gluten-free panko (or crushed gluten-free cornflakes) for the coating.
The chicken will still crisp up beautifully, though you may need to press the crumbs extra firmly. 💛
Dairy-Free Options
Replace the sharp cheddar and Monterey Jack with dairy-free cheeses like Miyoko's Creamery's sharp cheddar and Violife Monterey Jack. Use the same quantities, but expect a slightly different texture—these cheeses melt more smoothly.
For the sauce, substitute 1 cup full-fat coconut milk for the heavy cream and milk, and add 1 tbsp nutritional yeast for a cheesy flavor. The sauce will be richer and creamier than you'd expect!
Lower-Carb Version
Swap the elbow macaroni for shirataki noodles (like Miracle Noodle brand) to cut carbs dramatically. Cook them according to package instructions, then drain and rinse well. Use 1.5 cups of the noodles instead of pasta.
The sauce remains the same, but the texture will be slightly different—softer and more delicate. This version keeps the creamy, cheesy goodness while reducing carbs significantly.
Vegetarian Swap
Replace the chicken with extra-firm tofu or chickpeas for a vegetarian twist. For tofu, press 1 block (14 oz) of extra-firm tofu, cut into cutlets, and bread them using the same method.
For chickpeas, use 2 cans (15 oz each), drain and rinse, then pat dry before breading. Both work beautifully in the dish, though tofu gives a closer texture to chicken. 🌱
Lactose-Free Adjustments
If lactose intolerance is a concern, use lactose-free heavy cream and milk in the sauce. For the cheese, opt for lactose-free cheddar and Monterey Jack brands like Green Valley Organics.
The flavor and texture will be nearly identical to the original, making this a great option for those who can't tolerate regular dairy. Always check labels to ensure the products are truly lactose-free.
Protein-Packed Boost
For a protein upgrade, stir in ½ cup cooked quinoa per serving or add ½ cup crumbled bacon (cooked separately) to the top. Both options enhance the dish without altering the core flavors.
Quinoa adds a nutty depth, while bacon brings smoky richness that pairs perfectly with the cheesy sauce. This version is ideal for heartier appetites or meal prep.
Nutrition facts
Frequently asked questions
Why does the chicken need to be double-fried?
The double-fry creates that signature Applebee's crunch! First fry at 325°F for 3-4 minutes cooks the chicken through, then a quick 375°F second fry for 1-2 minutes sets the breading perfectly. This prevents sogginess when submerged in the warm sauce later.
Can I make this ahead of time?
Yes! Assemble everything (except frying the chicken) up to 2 days ahead. Store the sauce and pasta separately in the fridge, then reheat gently with the chicken added last. For best texture, fry the chicken fresh before serving—it stays crispy when added to warm sauce.
What's the secret to the ultra-creamy sauce?
The sauce magic comes from 3 key elements: reserved pasta water (starch thickens naturally), tomato paste (adds tang), and low-and-slow melting of the cheeses. Never boil the sauce—just simmer gently to prevent curdling. The heavy cream and milk combo creates that signature velvety texture.
How do I keep the chicken crispy when serving?
Keep fried chicken warm in a 200°F oven while making the mac. When combining, add chicken to the warm sauce just before serving. For extra insurance, broil for 1-2 minutes at the end—watch closely to avoid burning the breading.
Can I use different pasta shapes?
Elbow macaroni is traditional, but penne or cavatappi work beautifully too! For best texture, choose shapes that hold sauce well. Avoid long noodles—they can get tangled. If using penne, toast it lightly in butter before adding to the sauce for extra flavor.