Description
Copycat Applebee’s Chicken Mac and Cheese is a creamy comfort bowl with spiral pasta, three cheese sauce, smoky bacon, and crispy chicken tossed in sticky honey pepper glaze. It is rich, sweet, peppery, and easy to make with frozen chicken strips for a fun weeknight dinner or game night meal.
Ingredients
For the Mac and Cheese:
- 1 16 oz box spiral noodles
- 1 25 oz bag breaded chicken strips
- 5 slices bacon, cooked and crumbled
- Salt and pepper, to taste
- Fresh basil, for garnish
For the Honey Pepper Sauce:
- 3/4 cup honey
- 1/4 cup light brown sugar
- 3 tbsp low sodium soy sauce
- 1/4 cup pineapple juice
- Juice of 1 lemon
- 1 tbsp vinegar
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
For the Cheese Sauce:
- 1 stick butter
- 2 cups heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 cup freshly shredded Colby Jack cheese
- 2 to 3 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the chicken: Bake or fry the breaded chicken strips according to the package directions until golden, crisp, and hot all the way through. Set aside.
- Boil the pasta: Bring a large pot of salted water to a boil and cook the spiral noodles until al dente, usually 8 to 10 mins. Drain well.
- Make the honey pepper sauce: Add honey, brown sugar, soy sauce, pineapple juice, lemon juice, vinegar, black pepper, and cayenne to a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for about 15 mins until lightly thickened.
- Start the cheese sauce: Melt the butter in a large pot or deep skillet over medium heat. Stir in the heavy cream and warm until it just starts to bubble around the edges.
- Melt the cheeses: Add the Parmesan, mozzarella, and Colby Jack a handful at a time, stirring until smooth before adding more. Stir in the minced garlic, then season with salt and pepper.
- Toss the mac: Add the cooked spiral noodles and crumbled bacon to the cheese sauce. Stir gently until the pasta is fully coated and creamy.
- Glaze the chicken: Dip or toss the crispy chicken strips in the honey pepper sauce until glossy. Keep the coating light so the breading stays crisp.
Notes
Use freshly shredded cheese for the smoothest sauce. Do not boil the cheese sauce after the cheese goes in, or it may turn grainy. Store the pasta, chicken, and extra sauce separately in the fridge for up to 2 days, then reheat the mac gently with a splash of cream or milk and crisp the chicken in the oven or air fryer.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 760 kcal
Keywords: honey pepper chicken mac