Applebee's Four Cheese Mac & Cheese with Honey Pepper Chicken
A copycat of Applebee's viral dish: creamy four-cheese macaroni topped with crispy panko-breaded fried chicken strips drizzled in a sweet-and-spicy honey pepper sauce, finished with toasted breadcrumbs and parsley.
⏱️ Prep: 20 min🍳 Cook: 30 min
Nutritionper 100 g›
281
Calories
13g
Protein
28g
Carbs
13g
Fat
Ingredients
| 1 lb (450 g) | penne pasta (or cavatappi) |
| 4 tablespoons (60 g) | butter (for cheese sauce) |
| 1/4 cup (30 g) | all-purpose flour (for roux) |
| 3 cups (720 ml) | whole milk |
| 1 cup (240 ml) | heavy cream |
| 2 cups (200 g) | shredded sharp Cheddar cheese |
| 1 cup (100 g) | shredded White Cheddar cheese |
| 1/2 cup (50 g) | shredded Parmesan cheese |
| 1/2 cup (50 g) | shredded Asiago cheese |
| 1 teaspoon | garlic powder (for sauce) |
| 1/2 teaspoon | onion powder (for sauce) |
| 1/4 teaspoon | white pepper |
| to taste | salt |
| 1/4 teaspoon | paprika (for sauce) |
| 2 | large boneless, skinless chicken breasts |
| 1 cup (125 g) | all-purpose flour (for breading) |
| 2 | eggs, beaten |
| 1 cup (60 g) | panko breadcrumbs (for breading) |
| 1 teaspoon | garlic powder (for breading) |
| 1 teaspoon | paprika (for breading) |
| to taste | salt and pepper |
| as needed | vegetable oil for frying |
| 1/2 cup (170 g) | honey |
| 1/4 cup (60 ml) | hot sauce (Frank's RedHot preferred) |
| 2 tablespoons (30 g) | butter (for honey sauce) |
| 1 tablespoon (15 ml) | apple cider vinegar |
| 1 teaspoon | coarse black pepper |
| 1/4 teaspoon | cayenne pepper |
| 1/2 cup (30 g) | panko breadcrumbs, toasted (for topping) |
| 2 tablespoons (30 g) | melted butter (for topping) |
| for garnish | fresh parsley, chopped |
Instructions
- Cook penne in salted boiling water until al dente. Drain (do not rinse) and set aside.
- Make cheese sauce: melt 4 tablespoons butter over medium heat, whisk in flour and cook 2 minutes to make a roux without browning. Slowly whisk in milk and cream until smooth; simmer gently 5-7 minutes until thickened. Reduce heat to low and add Cheddar, White Cheddar, Parmesan and Asiago one handful at a time, stirring until melted. Stir in garlic powder, onion powder, white pepper, salt and paprika; adjust seasoning and remove from heat.
- Add the drained pasta to the cheese sauce and stir until coated. Keep warm on low heat.
- Slice chicken breasts horizontally into 4 thin cutlets and pound to an even 1 cm (1/2-inch). Season with salt and pepper. Set up a breading station: flour, beaten eggs, and panko mixed with garlic powder and paprika.
- Dredge each cutlet in flour, dip in egg, then press into the panko, coating both sides.
- Heat 1 cm (1/2 inch) oil in a large skillet to 175°C (350°F). Fry the cutlets 4-5 minutes per side until golden and 74°C (165°F) inside. Drain on paper towels.
- Make honey pepper sauce: combine honey, hot sauce, butter, vinegar, black pepper and cayenne in a saucepan. Heat, stirring, until smooth and simmer 2-3 minutes until slightly thickened.
- Toast the topping panko in 2 tablespoons melted butter 3-4 minutes until golden.
- Divide the mac & cheese among 4 plates. Slice the chicken into strips and arrange on top. Drizzle generously with honey pepper sauce, sprinkle with toasted panko and parsley. Serve extra sauce on the side.