If you have been searching for the ultimate comfort food, this Applebee’s Honey Pepper Chicken Mac and Cheese copycat recipe is the answer. It combines a rich, velvety white cheese sauce with crispy, breaded fried chicken tossed in a signature dark amber honey pepper glaze. This dish is a viral Pinterest favorite for a reason—it hits every flavor note from sweet and spicy to salty and savory.
The secret to this dish lies in the contrast of textures. You get the creamy elbow pasta, the crunch of the crispy reddish-brown bacon, and that sticky, glossy finish on the chicken. It’s a restaurant-quality meal that you can easily whip up in your own kitchen for a fraction of the price.
Why This Honey Pepper Chicken Mac and Cheese Works
- The Visual Appeal: The dark grey ceramic bowl makes the bright green onions and golden chicken pop for a stunning presentation.
- The Perfect Glaze: A balance of sweet honey and a sharp black pepper kick mimics the authentic Applebee’s flavor profile perfectly.
- Ultra-Creamy Base: Unlike yellow boxed mac, we use a sophisticated white cheese blend for a silkier mouthfeel.
- Texture Contrast: Between the tender pasta, the breaded chicken, and the crumbled bacon, every bite offers a different sensation.
If you love bold chicken and pasta pairings, you should also try our cowboy butter chicken pasta or this fan-favorite buffalo chicken lasagna.
Essentials for the Best Honey Pepper Chicken
To recreate the Applebee’s Honey Pepper Chicken Mac and Cheese, you need high-quality ingredients that build layers of flavor. Here is what you will need:
- Elbow Macaroni: 1 lb (450g) of classic pasta to hold onto that thick white sauce.
- Chicken Breast: 1.5 lbs (680g) cut into bite-sized pieces for maximum surface area for the glaze.
- Honey: 1/2 cup (170g) to create the base of our dark amber glaze.
- Coarsely Ground Black Pepper: 1 tablespoon (6g) to provide that iconic “pepper” bite.
- White Cheddar & Parmesan: A blend of sharp and salty cheeses to ensure a white cheese sauce that isn’t bland.
- Crispy Bacon: 6 slices (150g) of thick-cut bacon, fried until reddish-brown and crumbled.
- Green Onions: 3-4 stalks, thinly sliced to add a fresh, bright green finish.
Crafting the Signature Dark Amber Honey Pepper Glaze
The glaze is what sets this Applebee’s Honey Pepper Chicken Mac and Cheese apart. In a small saucepan over medium heat, combine 1/2 cup (120ml) honey, 2 tablespoons (30ml) soy sauce, 1 tablespoon (15ml) apple cider vinegar, and 1 tablespoon (6g) of coarse black pepper.
Whisk the mixture until it begins to bubble and thicken slightly. It should reach a glossy, dark amber color. The smell will be intensely sweet with a sharp vinegary tang. Set this aside to cool slightly; it will thicken further as it sits, ensuring it clings to the fried chicken perfectly.
Step-By-Step to Creamy Mac and Cheese Perfection
1. Fry the Breaded Chicken Pieces
Dredge your chicken pieces in a seasoned flour and egg wash mixture. Fry in batches at 350°F (175°C) until they reach a golden-brown exterior and an internal temperature of 165°F (74°C). Drain on a wire rack to keep them crispy.
2. Prepare the White Cheese Sauce
In a large pot, melt 4 tablespoons (56g) of butter and whisk in 1/4 cup (30g) of flour to create a roux. Slowly stream in 3 cups (720ml) of whole milk. Once thickened, stir in 2 cups (225g) of shredded white cheddar until the sauce is creamy and thick.
3. The Big Toss
Add your cooked elbow pasta to the white cheese sauce, stirring until every noodle is submerged. In a separate bowl, toss your fried chicken pieces with the honey pepper glaze until they are thoroughly coated and glistening.
For more comforting chicken dishes, check out our marry me chicken tortellini for another one-bowl wonder.
Expert Tips for Success
- Don’t Overcook the Pasta: Boil your macaroni for 1-2 minutes less than the package instructions. It will finish cooking in the hot cheese sauce.
- Fresh Grated Cheese: Always grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your white cheese sauce grainy.
- The Glaze Temperature: If the glaze gets too thick, add a teaspoon of warm water to loosen it before tossing the chicken.
- Bacon Prep: Cook the bacon until it is very crispy. The moisture from the sauce will soften it over time, so starting with a hard crunch is key.
Storage, Reheating & Freezing
Store any leftover Applebee’s Honey Pepper Chicken Mac and Cheese in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the pasta before microwaving or heating on the stovetop to restore the creaminess.
Freezing: While you can freeze the mac and cheese base, the breaded chicken will lose its crunch. For best results, freeze the pasta and sauce separately and fry fresh chicken when you are ready to serve.
What to Serve With This Dish
Since this is a heavy, indulgent meal, a light side is best. A crisp green salad with a vinaigrette or roasted broccoli helps cut through the richness of the white cheese sauce and the sweetness of the glaze. If you want a full feast, a side of garlic bread is never a bad idea!
Frequently Asked Questions
Yes, to save time you can use high-quality frozen popcorn chicken or chicken tenders. Just bake them until very crispy before tossing them in the homemade glaze.
It has a mild to moderate heat level coming from the large amount of black pepper. It is not ‘hot’ like buffalo sauce, but rather a warm, lingering spice balanced by the sweet honey.
The glaze is a sweet and savory mixture of honey, soy sauce, apple cider vinegar, and a heavy amount of coarsely ground black pepper, simmered until it reaches a dark amber color.
Grainy sauce usually happens if the heat was too high when adding the cheese or if you used pre-shredded cheese containing cornstarch. Use low heat and fresh-grated cheese for a smooth finish.
Grab the Full Applebee’s Honey Pepper Chicken Mac and Cheese Recipe
Applebee’s Honey Pepper Chicken Mac and Cheese (Copycat)
Ingredients
Equipment
Method
- Bread the chicken pieces and fry until golden-brown and crispy. Drain on a wire rack.
- Simmer honey, soy sauce, vinegar, and black pepper until it becomes a dark amber, glossy glaze. Toss with fried chicken.
- Create a roux with butter and flour, whisk in milk, then stir in white cheddar until a thick white cheese sauce forms.
- Fold pasta into the sauce. Top with glazed chicken, crispy bacon, and green onions in a dark grey bowl.
Notes
Adjust the black pepper in the glaze to your preferred spice level.
Join the Community!
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