Easy Applebee’s Copycat Honey Pepper Chicken Mac and Cheese

Have you ever had a craving for that incredibly indulgent, sweet, and spicy Honey Pepper Chicken Mac and Cheese from Applebee’s, but the thought of getting dressed, driving to the restaurant, and waiting for a table just feels like too much effort? You know the one—that perfect combination of crispy chicken, gooey cheese, and that signature sauce that hits all the right notes.

You’re not alone. That specific dish is a masterclass in comfort food, but trying to recreate it at home can feel intimidating. Will the sauce be right? Will the mac and cheese be creamy enough? Will it even come close to the real thing? It’s easy to get discouraged and just give in to takeout, often ending up with a meal that’s expensive and not quite as satisfying as you’d hoped.

Here’s the deal: you can make an even more delicious, creamy, and flavorful version right in your own kitchen, and it’s easier than you think. This easy Applebee’s copycat recipe combines ultra-creamy four-cheese mac and cheese with crispy breaded chicken tenders tossed in a perfect sweet and spicy honey pepper sauce. We’re breaking down every component—the sauce, the cheese, the chicken—into simple, foolproof steps. Get ready to create a restaurant-quality comfort food meal that will have everyone asking for the recipe.

Craving Applebee’s Famous Mac and Cheese But Want to Stay In?

This easy Applebee’s copycat recipe delivers a perfect homemade version by combining ultra-creamy four-cheese mac and cheese with crispy breaded chicken tenders tossed in a sweet and spicy honey pepper sauce. It’s the ultimate comfort food meal that tastes even better than the restaurant original and can be made in your own kitchen in under an hour.

In my experience, the biggest challenge with copycat recipes is getting the textures and flavor balance just right. That’s why I’ve tested and tweaked this recipe to perfection. We’re not just throwing ingredients together; we’re building layers of flavor.

You get the signature sweet heat from the honey pepper glaze, the deep savory notes from the rich four-cheese sauce, and that satisfying crunch from the crispy chicken. The result is a dish that is unapologetically indulgent, incredibly satisfying, and surprisingly simple to master. Forget the drive and the wait—the best seat in the house is at your own dining table.

What Makes This Copycat Recipe Irresistible?

The magic of this dish lies in the incredible contrast of textures and flavors: crispy, sweet-heat chicken meets a rich, velvety, and ultra-cheesy mac and cheese base. This combination elevates a classic comfort food into an unforgettable culinary experience that satisfies every craving for sweet, spicy, and savory.

Let’s break down the three core elements that make this dish a home run:

• The Crispy Chicken: We use simple, store-bought breaded chicken tenders cooked to golden-brown perfection. This saves time without sacrificing that essential crunch. The real star, however, is the glaze it gets tossed in.
• The Signature Honey Pepper Glaze: This isn’t just a sauce; it’s a perfectly balanced concoction. It’s sweet from the honey and brown sugar, savory from the soy sauce, tangy from a hint of vinegar, and brings a gentle warmth from black pepper and cayenne. It coats the chicken in a glossy, sticky layer of pure deliciousness.
• The Silky Four-Cheese Sauce: This is the heart of the dish. I chose a specific blend of cheeses for a reason: Colby Jack for its superior meltiness and creamy texture, Mozzarella for that iconic, stringy cheese-pull, and sharp Parmesan for a nutty, salty depth of flavor. All combined with heavy cream to create a velvety sauce that clings to every spiral of pasta.

How to Make Easy Applebee’s Copycat Honey Pepper Chicken Mac and Cheese

To make this Applebee’s copycat, you will first prepare the honey pepper sauce, then cook the pasta and make the four-cheese sauce, cook the chicken tenders until crispy, and finally toss the chicken in the sauce and assemble the dish. By breaking the recipe into these distinct components, you ensure a smooth, foolproof cooking process that guarantees a perfect result every time. This recipe serves 4-6 people and takes about 50 minutes from start to finish.

1. The Signature Sweet & Spicy Honey Pepper Sauce

This sauce is the key to replicating that signature Applebee’s flavor. The process involves simmering honey, soy sauce, and spices, then thickening it with a cornstarch slurry to create a glossy glaze that perfectly coats the chicken.

Ingredients:

• 1/2 cup honey
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp pineapple juice
• 1 tbsp apple cider vinegar
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (or to taste)
• 1 tbsp cornstarch + 2 tbsp water (for slurry)

Instructions:

1. In a small saucepan, combine the honey, brown sugar, soy sauce, pineapple juice, apple cider vinegar, black pepper, and cayenne pepper.
2. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar.
3. Reduce the heat to a simmer. In a separate small bowl, whisk together the cornstarch and cold water until completely smooth to create a slurry.
4. Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to whisk until the sauce thickens to a glaze consistency, about 1-2 minutes.
5. Remove from the heat and set aside. The sauce will continue to thicken slightly as it cools down.

Pro Tip: In my experience, for a deeper, more complex flavor, let the sauce simmer for an extra 2-3 minutes before adding the slurry. This allows the sugars to lightly caramelize, adding a rich complexity that truly elevates the dish beyond the standard recipe.

Pin this sauce recipe for your next batch of wings or tenders!

2. The Ultimate Creamy Four-Cheese Mac & Cheese

The secret to restaurant-quality mac and cheese is creating a stable roux base, slowly whisking in cream and milk, and then melting freshly shredded cheeses into the sauce off the heat to ensure a velvety, non-grainy finish.

Ingredients:

• 1 lb spiral or cavatappi pasta
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1 cup shredded Colby Jack cheese
• 1 cup shredded Mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: 4 strips of bacon, cooked and crumbled

Instructions:

1. Cook your pasta in a large pot of salted water according to the package directions until it is al dente. Drain well and set aside.
2. In the same large pot or a Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly. This is your roux, and it will remove any raw flour taste.
3. Slowly and gradually whisk in the heavy cream, followed by the milk. Continue whisking until the mixture is completely smooth. Bring it to a gentle simmer and cook, stirring frequently, until it thickens enough to coat the back of a spoon (about 3-4 minutes).
4. Crucial step: Remove the pot from the heat completely.
5. Gradually stir in the shredded Colby Jack, Mozzarella, and grated Parmesan cheese. Stir until all the cheese is completely melted and the sauce is lusciously smooth.
6. Season with salt and pepper. Add the cooked pasta and the crumbled bacon (if you’re using it) to the cheese sauce and stir until every noodle is coated.

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Lesson Learned: The key to a velvety smooth, non-grainy cheese sauce is to remove the pot from the heat before adding the cheese. High heat can cause the proteins in the cheese to seize up and separate, resulting in a gritty, oily mess. I learned this the hard way! Also, always use freshly shredded cheese from a block. Pre-shredded packaged cheeses contain anti-caking agents like potato starch that prevent a silky-smooth melt.

Save this to your “Comfort Food” board for the creamiest mac ever!

3. The Crispy Chicken & Final Assembly

To assemble the dish, you simply top a generous serving of the creamy four-cheese mac and cheese with the crispy chicken tenders that have been freshly tossed in the honey pepper sauce, then finish with an extra drizzle of sauce and a garnish.

Materials Needed:

• 1 lb frozen or fresh breaded chicken strips/tenders
• Prepared Honey Pepper Sauce
• Prepared Four-Cheese Mac and Cheese
• Optional: Fresh basil or parsley, finely chopped for garnish

Step-by-Step Directions:

1. Cook the breaded chicken strips according to the package directions until they are golden brown, crispy, and cooked through. I find that baking or air frying gives the absolute best crispy texture compared to microwaving.
2. Once cooked and still hot, place the chicken strips in a large mixing bowl. Pour about half of your prepared honey pepper sauce over the chicken. Toss gently until every piece is evenly coated in the glossy glaze.
3. Spoon a generous portion of the warm, creamy mac and cheese into a shallow bowl or on a plate.
4. Arrange 3-4 pieces of the honey pepper glazed chicken directly on top of the mac and cheese.
5. For that final restaurant-quality touch, drizzle a little extra honey pepper sauce over the chicken and the mac and cheese. Garnish with a sprinkle of fresh, chopped basil or parsley and serve immediately while hot.

Pro-Tip: From my own testing, the secret to maximum crispiness is to toss the chicken with the sauce just before you serve it. If you let the sauced chicken sit for too long, the breading will absorb the moisture and can become soggy. Serving it immediately with that final drizzle of sauce on top re-infuses that fresh glaze flavor and ensures the perfect crunch in every bite.

Made this recipe? Tag us in your photo! #HoneyPepperMac

Key Takeaways: Your Quick Guide to Creamy Honey Pepper Chicken Mac and Cheese Delight

For a quick review, here are the most critical tips to remember for making this dish a stunning success every single time.

• Velvety Sauce Secret: To prevent a grainy or gritty cheese sauce, always remove your pot from the stove’s heat before you stir in the freshly shredded cheeses.
• Maximum Crispiness: For the best texture, toss your cooked chicken tenders in the honey pepper sauce immediately before you plate and serve the dish. This keeps them from getting soggy.
• Flavor Control: You are in complete control of the heat. Easily adjust the spiciness by increasing or decreasing the amount of cayenne pepper in the sauce to suit your personal preference.
• Pasta Choice Matters: Use a pasta shape that has plenty of nooks, crannies, and ridges. Shapes like cavatappi, spirals (rotini), or shells are perfect for grabbing and holding onto every drop of that creamy, decadent cheese sauce.

People Also Ask About Creamy Honey Pepper Chicken Mac and Cheese Delight

Here are answers to some of the most common questions people have when making this incredible dish.

Can I make this dish ahead of time?

Yes, you can absolutely prepare the components separately ahead of time. You can store the prepared cheese sauce, the cooked (but separate) pasta, and the honey pepper sauce in individual airtight containers in the refrigerator for up to 3 days. When you’re ready to serve, cook the chicken tenders fresh or reheat cooked ones in an oven or air fryer to regain their crispiness. Gently reheat the cheese sauce on the stovetop over low heat, adding a small splash of milk to loosen it back to its original creamy consistency. Then, simply combine the sauce with the pasta and assemble the dish as directed.

How can I adjust the spice level?

The heat in this recipe comes directly from the cayenne pepper in the honey pepper sauce, making it very easy to control. For a milder, more family-friendly version, start with just 1/4 teaspoon of cayenne pepper or you can omit it entirely. For those who love a spicier kick, feel free to increase the cayenne to 1 teaspoon or even add a pinch of red pepper flakes. My advice is to always taste the sauce before you toss it with the chicken to ensure the heat level is perfect for you.

What are the best cheeses to use for a creamy mac and cheese?

The best mac and cheese always uses a blend of cheeses to achieve both great flavor and the perfect texture. This recipe uses Colby Jack for its excellent, creamy meltiness, Mozzarella for that classic, satisfying “cheese pull,” and grated Parmesan for a sharp, nutty flavor that cuts through the richness. Other fantastic options you could substitute or add include Gruyère, sharp cheddar, smoked Gouda, or Fontina. The most important rule is to use good quality melting cheeses and, as I mentioned, always shred your own from a block to avoid the anti-caking agents in pre-shredded bags.

Final Thoughts

Now you have the secret to skipping the restaurant and making the ultimate Creamy Honey Pepper Chicken Mac and Cheese right in your own kitchen. You’re not just recreating a dish; you’re upgrading it, controlling the ingredients, and creating a truly memorable meal for your friends and family. This recipe proves that you can achieve that five-star comfort food experience without the hassle or expense of eating out.

What will you be serving with it? Let me know in the comments below