Breakfast & Brunch
Applebee's mac and cheese with bacon delivers that signature creamy, pull-apart perfection you crave—crispy bacon on top and a rich, cheesy sauce that clings to every noodle. The secret lies in a perfectly balanced cheese blend and properly cooked bacon that stays crispy, not soggy.
After perfecting this recipe at home, you'll never settle for anything less than restaurant-quality comfort food again.
This version stays true to the original by using a combination of cheddar and American cheese for that ultra-creamy texture, while the bacon adds a smoky, savory contrast.
The key is cooking the pasta al dente, making the cheese sauce smooth without lumps, and crisping the bacon just right before layering it on top. It's a process that might sound complicated, but I'll walk you through each step to ensure foolproof results every time.
What you'll end up with is a golden, bubbling mac and cheese with crispy bacon pieces peeking through the melted cheese—ready to be cut into perfect squares and served with a side of crusty bread.
The sauce will be velvety and rich, coating each noodle perfectly, while the bacon adds that irresistible crunch and smoky flavor that makes this dish so addictive.
The best part? This recipe comes together in about 30 minutes, making it perfect for a quick weeknight dinner or a comforting meal when you're craving something indulgent.
Whether you're feeding a family or just treating yourself, this homemade version will taste even better than the restaurant classic. Let's get started on creating that cheesy, bacon-topped masterpiece.
Ingredients for applebee's mac and cheese with bacon
These 13 ingredients deliver that legendary Applebee's mac and cheese experience at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 12 oz | Uncooked, al dente texture |
| Thick-Cut Bacon 🥓 | 6 oz | Center-cut for crispiness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| American Cheese Slices 🧀 | 4 whole | Processed, for creaminess |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For roux thickening |
| Milk 🥛 | 1 cup | Whole milk preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Onion Powder 🧅 | ½ tsp | Enhances flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Crushed Red Pepper 🌶️ | ¼ tsp | Optional for heat |
The bacon is non-negotiable for that signature crunch. Grab center-cut slices from the meat section—they stay crispy, not chewy. Costco sells them pre-sliced in bulk, but any grocery store's bacon works. For the cheese, block cheddar shreds better than pre-shredded (no anti-caking agents), and American cheese is key for that ultra-smooth texture. Pro tip: Toast the shredded cheddar in a dry pan for 2 minutes before mixing—it melts like a dream. The elbow macaroni should be the classic, short-cut kind, not those weirdly shaped pasta alternatives.
No sharp cheddar? Monterey Jack works in a pinch, but the flavor won't be identical. Out of American cheese? Colby cheese at half the amount adds creaminess, though it won't be quite as velvety. The crushed red pepper is optional, but if you love heat, add it to the cheese sauce. For the roux, don't rush the cooking—it needs to be a rich golden brown, not white. If your flour burns easily, cook it on low heat and stir constantly. The heavy cream is worth splurging on full-fat; lighter versions won't give that restaurant-quality richness.
Cook the bacon first, then set aside on paper towels to drain. The pasta water is liquid gold—save about 1 cup before draining. This dish reheats beautifully, but the bacon gets soggy. Assemble it fresh before baking for that perfect crunch. Leftovers keep for 3-4 days in the fridge, but honestly, it disappears faster than that. For a crowd, double the recipe—it scales perfectly.
Why You'll Love This Recipe
- Two-Ingredient Crunch: The sharp cheddar and American cheese combo melts into that perfect, stretchy, slightly crispy bite you crave—no fancy cheese blends needed. Honestly, the way the American cheese adds that creamy, tangy punch while the cheddar brings the sharpness? It’s the kind of flavor that makes you go back for seconds without even thinking.
- Bacon in 10: Thick-cut bacon here isn’t just an afterthought—it’s the star. Crisp it up until the edges are golden and the fat’s rendered just enough to coat the noodles. That smoky, salty crunch mixed into the creamy sauce? It’s the kind of dish that makes you wonder why you don’t eat this more often.
- Leftover Goldmine: This mac and cheese tastes even better the next day—yes, really. The cheeses firm up just enough to hold its shape, and the bacon stays crispy if you reheat it right. I’ll be real: I’ve turned this into a weeknight staple because it’s the only comfort food that actually improves with time.
- Game Day Ready: Need a crowd-pleaser that’s easy to scale? Double the batch, add a sprinkle of paprika, and you’ve got a dish that’s just as happy at a tailgate as it is on a Tuesday. Between us, it’s the one thing I always bring to gatherings because it’s unfussy, feeds a ton of people, and no one ever complains.
Step-by-step instructions for Applebee's mac and cheese with bacon
Here's how to recreate that legendary crispy bacon topping and ultra-cheesy pull-apart magic at home.
Cook the Elbow Macaroni to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 12 oz elbow macaroni. Cook until 1 minute before the package directions specify for al dente (usually about 10-12 minutes). You want it firm enough to hold its shape but tender enough to melt with the cheese.
Reserve 1 cup of the pasta water before draining—this starchy liquid is essential for creating a silky sauce later. Drain the pasta and set it aside in a large mixing bowl. I like to give it a quick shake to break up any clumps before adding the cheese mixture.
Create the Crispy Bacon Topping
Line a baking sheet with parchment paper and arrange the 6 oz thick-cut bacon in a single layer, cutting any large pieces to fit. Bake at 400°F for 15-18 minutes, flipping once halfway, until the bacon is deep golden brown and crispy.
Here's the thing—thick-cut bacon makes all the difference. It renders fat beautifully and stays crispy even when you add it back to the mac and cheese. Once done, transfer the bacon to a paper towel-lined plate to drain excess fat, then chop it into ½-inch pieces using kitchen shears for easy handling.
Make the Ultra-Creamy Cheese Sauce
In a medium saucepan, melt ½ cup butter over medium heat until foaming. Whisk in ½ cup all-purpose flour to form a roux, cooking for 1-2 minutes until it turns a light golden color and smells nutty. This is your flavor foundation—don't rush it or it'll taste raw.
Gradually whisk in 1 cup milk and ½ cup heavy whipping cream, stirring constantly to prevent lumps. Add ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, ¼ tsp black pepper, and ¼ tsp crushed red pepper. Bring to a gentle simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Combine Cheese and Create the Pull-Apart Magic
Reduce heat to low and add the 2 cups sharp cheddar cheese and 4 whole American cheese slices (cut into quarters) to the sauce. Stir vigorously until completely melted and smooth. If the sauce is too thick, add ¼ cup of the reserved pasta water to loosen it to a creamy consistency.
Pour the cheese sauce over the cooked macaroni in the mixing bowl and gently fold everything together with a wooden spoon. The American cheese will give you that signature creamy texture Applebee's is known for. Fold in ½ of the chopped bacon pieces now—the rest will go on top for that crispy contrast.
Assemble and Bake to Golden Perfection
Transfer the mac and cheese to a greased 9x13-inch baking dish and spread it evenly. Top with the remaining ½ of the chopped bacon pieces, pressing them gently into the surface. This ensures they stay crispy instead of getting soggy.
Bake at 375°F for 15-20 minutes until the top is deep golden brown and bubbly. Watch it closely in the last 5 minutes—you want that beautiful caramelized crust that makes it look (and taste) like it came straight from Applebee's. Let it rest for 5 minutes before serving to let the cheese set slightly.
Pro Tips For Making Applebee'S Mac And Cheese With Bacon
- CRISP THE BACON LOW: Cook thick-cut bacon at 275°F (135°C) instead of high heat—it renders fat slower, keeps edges crispy, and prevents soggy mac and cheese later. I learned this the hard way after drowning my pasta in grease that turned to soup.
- SHRED CHEESE HOT: Tear American cheese slices and sharp chedddar into uneven chunks before adding them to the sauce—this ensures faster melting and a creamier texture. Cold cheese clumps like rubber, and nobody wants that.
- SALT THE PASTA WATER: Add 1 tablespoon salt to the boiling macaroni water, no matter what the recipe says—elbow pasta needs it to absorb flavor while cooking. I used to skip this and wondered why my dish tasted bland.
- STIR IN THE CREAM LAST: Whisk heavy whipping cream into the cheese sauce off the heat, then return it to low for 30 seconds—this prevents curdling and keeps the sauce silky. Adding it too early turns the sauce into a gluey mess.
Common mistakes when making great applebee's mac and cheese with bacon
Overcooking the Pasta
Cooking elbow macaroni until it's mushy is a classic mistake that ruins the texture. The goal is al dente—firm to the bite but tender enough to melt with the cheese. I've seen people overcook it by 3-5 extra minutes, turning it into a gluey mess.
Always test a piece by biting into it—it should have a slight resistance. Reserve 1 cup pasta water before draining, as this starchy liquid prevents the sauce from becoming too thick when combined with cheese. 🍝
Skipping the Roux
Many recipes call for just melting cheese in milk, but that leads to a grainy, unappetizing sauce. The roux (butter + flour cooked together) is what creates that silky, velvety texture Applebee's is known for. Don’t rush this step—cook the roux until it’s a light golden brown and smells nutty.
If you rush it, you’ll end up with a raw flour taste that’s unpleasant. I’ve made this mistake too—trust me, the extra 2 minutes of cooking makes all the difference. 🧈
Using Pre-Shredded Cheese
Pre-shredded cheddar contains anti-caking agents that make the sauce grainy and prevent it from melting smoothly. Always buy block cheese and shred it yourself using the large holes on a box grater.
If you’re in a pinch, toast the pre-shredded cheese in a dry pan for 2 minutes before adding it to the sauce—this helps, but it’s not as good as fresh-shredded.
The American cheese slices should be whole and cut into quarters right before adding to the sauce for the creamiest texture. 🧀
Adding Bacon Too Early
Tossing all the bacon into the mac and cheese while it’s still hot turns it soggy, killing that crispy texture you crave. The trick is to cook the bacon separately and only fold in half of it during the mixing step. Save the rest for topping right before baking.
Press the reserved bacon pieces gently into the surface of the baked mac and cheese—this ensures they stay crispy instead of getting soggy from the cheese. Pro tip: Use thick-cut bacon for the best results. 🥓
Baking at the Wrong Temperature
Baking at too high a temperature (400°F or above) burns the top before the center is fully melted, while too low (350°F) leaves it undercooked. The sweet spot is 375°F for 15-20 minutes, until the top is deep golden brown and bubbly.
Watch it closely in the last 5 minutes—you want that caramelized crust without burning. Let it rest for 5 minutes after baking to let the cheese set slightly before serving. 🔥
Ignoring the Pasta Water
Many home cooks skip saving the pasta water, but this starchy liquid is essential for creating a silky sauce. If your cheese sauce turns out too thick after combining with the pasta, add ¼ cup** of the reserved pasta water to loosen it.
This also helps the cheese melt more smoothly. I’ve seen people use extra milk or cream, but that dilutes the flavor and ruins the texture. The pasta water is your secret weapon for that restaurant-quality consistency. 💡
Nutrition facts
Frequently asked questions
Can I make this mac and cheese without baking it?
For a stovetop version, mix the cooked pasta with the cheese sauce and half the bacon, then heat through on low until everything melts. Top with the remaining crispy bacon and serve immediately. The texture will be creamier without the baked crust, but still delicious. Just be sure to keep the heat low to avoid scorching.
What's the secret to getting that perfect crispy bacon top?
The key is baking the bacon separately first, then pressing it gently into the surface of the baked mac and cheese. Use thick-cut bacon and bake it until deep golden brown before chopping. For extra crunch, broil for 1-2 minutes at the very end—just watch it closely to avoid burning!
Can I make this mac and cheese ahead of time?
You can prep everything except the final baking up to 24 hours ahead. Assemble the mac and cheese in the baking dish (without the top bacon), cover tightly, and refrigerate. When ready to serve, bake at 375°F for 20-25 minutes (5-10 minutes longer than fresh) and add the crispy bacon right before serving.
What's the best way to reheat leftovers?
Leftovers reheat best in the oven at 350°F for 10-15 minutes, covered with foil. For extra crispiness, add a few extra bacon pieces on top before reheating. Microwaving works in a pinch, but it makes the cheese rubbery. Always add a splash of milk or pasta water to restore creaminess if needed.
Why did my cheese sauce get grainy?
Grainy sauce usually means either using pre-shredded cheese or not cooking the roux long enough. Always shred your own cheese from blocks and cook the butter-flour mixture until it's a light golden brown (about 2 minutes). If it happens, stir in 1 tablespoon of cold butter to smooth it out.