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Home / Copycat

4 Cheese Mac with Honey Pepper Chicken

4.69
/5
1 hour hour 20 minutes minutes
83 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 09/08/2016

This post may contain affiliate links. Please read my disclosure policy.

If you love Applebee’s 4 cheese mac and cheese with honey pepper chicken, you absolutely have to try this homemade version that tastes even better!

Ultra creamy and savory homemade 4 cheese mac and cheese is topped with incredibly crunchy buttermilk fried chicken tenders, glazed with a lip-smacking honey pepper sauce.  A mouthful to say, but once you try one bite, you’ll be too busy chowing down to worry about the name!

Applebee's 4 Cheese Mac and Cheese with Honey Pepper Chicken | Even better than the restaurant version, this creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken | http://thechunkychef.comHave you ever had the 4 cheese mac and cheese with honey pepper chicken from Applebee’s?  If you have, you know how INSANELY delicious it is!

Every single time we go to Applebee’s, I order it… with no shame lol.  And ever since that first bite, I’ve been meaning to come up with a great copycat version… because let’s face it, I can’t eat out all the time, but I still crave that dish like no other!

Applebee's 4 Cheese Mac and Cheese with Honey Pepper Chicken | Even better than the restaurant version, this creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken | http://thechunkychef.com

I freely admit that this is a recipe that is pretty time consuming, with a lot of ingredients and steps… don’t let that fool you though.  Trust me, after the first bite, it’ll ALL be worth it!  But if you wanted to save some time and work, here are some time savers:

Ways to Make 4 Cheese Mac and Cheese with Honey Pepper Chicken Easier:

  • Boil your pasta ahead of time – just toss it with a little olive oil to keep it from sticking together and keep it in a resealable plastic bag in the refrigerator.
  • Make your cheese sauce ahead of time – keep it in an airtight container in the refrigerator until ready to reheat.
  • Mix up your seasoned flour ahead to time – keep it in an airtight container on the counter.
  • Use pre-made frozen chicken tenders instead of homemade – it won’t be quite as flavorful, but will save you a few steps.
  • Cook your bacon ahead of time
  • Use pre-made seasoned flour instead of homemade

Applebee's 4 Cheese Mac and Cheese with Honey Pepper Chicken | Even better than the restaurant version, this creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken | http://thechunkychef.com

If you’ve followed some of the other copycat versions of this recipe, there’s one way that mine deviates… I use an Anaheim pepper in my cheese sauce.  The reason for that, is that whenever I’ve had this dish at Applebee’s, it always has diced pepper in it.

Although I wonder if that’s a regional thing, or maybe just certain cooks put it in, because I’ve never seen anyone else mention the pepper.  So feel free to omit that completely if it’s not what you’re used to.

Applebee's 4 Cheese Mac and Cheese with Honey Pepper Chicken | Even better than the restaurant version, this creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken | http://thechunkychef.com

I really hope you give this copycat 4 cheese mac and cheese with honey pepper chicken a try!  It’s long and involved… certainly not a weeknight meal… but SO worth it!

The creamy sauce contrasted with the crunchy chicken works so beautifully with the savory cheese sauce and sweet glazed chicken!

Applebee's 4 Cheese Mac and Cheese with Honey Pepper Chicken | Even better than the restaurant version, this creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken | http://thechunkychef.com

Some Helpful Tools For This Recipe:

Lodge Enameled Dutch Oven – hands down, my favorite pot to fry in!

5″ Spider Strainer – Safely remove fried foods with ease (this is also great for pasta!)

House Autry Seasoned Flour – If you don’t want to make your own, this is a great alternative!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Applebee's 4 Cheese Mac and Cheese with Honey Pepper Chicken | Even better than the restaurant version, this creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken | http://thechunkychef.com

4 Cheese Mac and Cheese with Honey Pepper Chicken

4.69 from 32 votes
Author: The Chunky Chef
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Calories: 1509
Servings: 4 -6 servings
(hover over # to adjust)
Print Rate Pin
If you love Applebee's 4 cheese mac and cheese with honey pepper chicken, you absolutely have to try this homemade version that tastes even better!

Ingredients

  • 6 slices thick-cut bacon
  • SEASONED FLOUR:
  • 2 cups all purpose flour
  • 3 Tbsp paprika
  • 1 1/2 Tbsp kosher salt
  • 1 1/2 Tbsp dry mustard
  • 1 1/2 Tbsp garlic powder
  • 1 1/2 Tbsp onion powder
  • 1 Tbsp seasoned salt
  • 3/4 Tbsp black pepper
  • 1/2 Tbsp celery seed
  • 1/2 tsp dried ginger
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • FRIED CHICKEN:
  • 1 lb chicken tenders trimmed of any excess fat
  • 2 cups buttermilk
  • HONEY PEPPER SAUCE:
  • 3/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 3 Tbsp soy sauce
  • Juice of 1 lemon
  • 4 Tbsp apple cider vinegar
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper or less, to taste
  • 4 CHEESE SAUCE AND PASTA:
  • 1/2 stick butter (4 Tbsp)
  • 3 cloves garlic minced
  • 1 Anaheim pepper diced (can substitute with jalapeno or poblano)
  • 3 Tbsp all purpose flour
  • 2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded Mozzarella cheese
  • 1/2 cup shredded Romano cheese
  • 1/2 cup shredded Asiago cheese
  • 1/4 tsp dried basil
  • Black pepper to taste
  • Fresh parsley for garnish
  • 1 box dried cavatappi pasta (or other short cut pasta) (1 lb)

Instructions

  • BACON:
  • Cook bacon in your preferred method, and set aside to cool.
  • SEASONED FLOUR:
  • Add all ingredients to a large resealable plastic bag and shake to combine.
  • HONEY PEPPER SAUCE:
  • Add all ingredients to a saucepan and bring to a boil. Reduce heat to LOW and simmer for 20 minutes, or until thickened slightly. Set aside to cool a bit.
  • FRIED CHICKEN:
  • Place chicken tenders in a large bowl and pour buttermilk into bowl. Turn chicken to coat each piece in buttermilk.
  • Let marinate while you prepare other things.
  • Add oil to large heavy bottomed pot and heat to 350 degrees F.
  • Shake excess buttermilk from chicken tender, then drop into the bag with the seasoned flour.
  • Shake gently to coat in flour. Repeat with remaining chicken tenders.
  • Add tenders, 2-3 at a time, to the hot oil and fry for several minutes per side, until dark golden brown and cooked through.
  • Remove from the oil and place on a wire cooling rack (with paper towels laying underneath to catch the excess grease). Repeat with remaining chicken.
  • 4 CHEESE SAUCE AND PASTA:
  • While chicken is frying, bring a large pot of salted water to a boil.
  • Add pasta and cook until al dente (according to package directions).
  • Drain pasta and drizzle with a bit of olive oil.
  • While pasta water is coming up to a boil, add butter to a saucepan and melt over MED-LOW heat.
  • Add garlic and diced pepper to the pan and saute for 2 minutes, until softened.
  • Add in flour and whisk to combine. Mixture will resemble very wet sand.
  • Pour in heavy cream while whisking, and whisk often for 5 minutes, or until thickened.
  • Sauce should coat the back of a spoon.
  • Add in cheeses, one at a time, and stir to melt.
  • Season with pepper and basil and stir to combine.
  • Toss cooked pasta with cheese sauce and add to serving bowl.
  • Toss fried chicken tenders with some of the honey pepper sauce, and place several chicken tenders on top of the mac and cheese.
  • Sprinkle with crumbled bacon, minced fresh parsley, and an optional drizzle of the honey pepper sauce.
  • Enjoy!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

1. Recipe adapted from HellthyJunkFood

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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This is the PERFECT Applebee's copycat recipe! Creamy 4 cheese mac and cheese is topped with a sweet and sticky honey pepper chicken. #copycat #applebee's #honeypepper #chicken #fourcheese #macandcheese #dinner #recipe

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.69 from 32 votes (5 ratings without comment)

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Recipe Rating




  1. Nicole Rigo says

    Posted on 3/18 at 7:31 pm

    This is my favourite recipe! I love how the cheese sauce thickens like no other version. However, every time I make this dish the Pepper Sauce never thickens, even a little. What am I doing wrong or should I be adding something?

    Reply
    • The Chunky Chef says

      Posted on 3/18 at 8:08 pm

      I’m so glad you love it!! The honey pepper sauce doesn’t thicken very much, since you have to be able to toss the chicken in the sauce, but if you’re wanting it to thicken more to your liking, you could whisk 2 tsp water and 1 tsp cornstarch in a small bowl, then add that to the sauce as it simmers the last 5 minutes or so. That should thicken it some 🙂

      Reply
  2. Kristen says

    Posted on 1/15 at 9:56 pm

    Hi! My hubby and I made this tonight and we LOVED it! But I had 1 question- my cheese turned out veryyyy cheesy. Like i felt like it didn’t coat the noodles like Mac and cheese should…i’m not sure where I went wrong!!

    Reply
    • Sara says

      Posted on 8/6 at 3:44 pm

      You made the rue wrong you may have added too much flour or butter mixture and not enough milk was added, giving you a thick or over cheesy sauce

      Reply
      • Rae says

        Posted on 1/5 at 8:50 pm

        Add more milk. Not heavy cream, but regular milk. That’s what I did. It thinned it out. Just add little by little to the consistency you’d like. 

        Reply
  3. Allana says

    Posted on 1/14 at 2:39 am

    This recipe tasted exactly like the restaurant version! It was a family effort pulling it all together but it was worth it. We forgot the Anaheim chili and the bacon but it was delicious any way. I also order this at Applebees and was so happy to find it tasted like a restaurant quality meal. It is a decadent treat. I am looking forward to trying some more of your recipes!

    Reply
  4. Lea says

    Posted on 7/30 at 8:13 pm

    Oh my gosh… I haven’t made a meal this delicious in a LONG time!! Definitely worth the time and the effort, I’m keeping this recipe as a favorite

    Reply
    • The Chunky Chef says

      Posted on 7/30 at 9:05 pm

      Hi Lea 🙂 I’m SO happy to hear you loved it!! It’s definitely labor intensive, but one of our favorites as well 🙂

      Reply
  5. Cassie says

    Posted on 7/22 at 6:02 am

    I tried the mac n cheese part of this recipe last night and it was amazing! Tasted just like the Applebee’s one! I’m so happy it made a bunch! Left overs are the best! I will be making this mac n cheese recipe a lot now!

    – Cassie // ZombieGoddess Beauty
    zombiegoddessbeauty.com

    Reply
    • The Chunky Chef says

      Posted on 7/22 at 8:55 am

      Hi Cassie 🙂 I’m so happy you enjoyed it!! Definitely one of our favorite Mac and cheese recipes 🙂

      Reply
  6. Kayleigh Ferrantelli says

    Posted on 1/27 at 10:54 am

    Hi! I’m so excited to make this tomorrow night! I just wanted to ask a few annoying questions XD

    I’m feeding about 6 people (including myself), and these guys can EAT~ do you recommend doubling this recipe, or does this make an adequate amount for about that many?

    How many minutes did you fry the chicken on each side? I have a bad habit of either under cooking or overcooking, so i want it to be perfect like yours! 🙂

    Thank you so much! Cant wait! 😀

    Reply
    • The Chunky Chef says

      Posted on 1/27 at 8:58 pm

      Hi Kayleigh! No questions are annoying, I promise 🙂 The people you’re making this for, sound like my kind of people… who love to EAT!! I would say to probably double it just to be on the safe side… plus, leftovers taste pretty yummy, so if there’s any left, you’ll be able to enjoy that the next day 🙂 Frying chicken can be tricky… and I’m sorry to say I can’t give you an exact time, as it all depends on the temperature of your oil, consistency of the heat on your stove and how you cut the chicken. As long as your oil isn’t too hot (if you test it with a small piece of breaded chicken first and it turns golden brown really quickly, then it’s too hot), and it browns evenly and more slowly, then it should take between 2-4 minutes per side. The most accurate way to tell when it’s done is to test one of the bigger pieces of chicken with a meat thermometer. Chicken should be cooked to about 165 degrees F to ensure it’s fully cooked 🙂 I really hope you LOVE this dish… it’s one of our favorites!!

      Reply
      • Kayleigh Ferrantelli says

        Posted on 1/28 at 10:35 pm

        I cannot believe how *accurate* this recipie tasted to the restaurant meal. I have no idea how you chefs do it with these copycat recipes, but omigosh it was so delish!! And they were able to back for thirds! Thank you so much for sharing this recipie; funny note, I forgot the lemon in the sauce, and didn’t even realize until we were all full, but it was so delicious! Thank you!! I will definetely look forward to trying your other recipieside ??

        Reply
  7. Lisa Nazelli says

    Posted on 1/9 at 1:09 pm

    How much oil do you fry the chicken in?

    Reply
    • The Chunky Chef says

      Posted on 1/9 at 1:38 pm

      Hi Lisa 🙂 I usually do a few inches, but you can fry the chicken in anywhere from 5 inches down to a shallow pan fry… whichever you’re comfortable with 🙂

      Reply
  8. Erin says

    Posted on 12/30 at 3:29 pm

    Is the 1/2 TBSP butter correct? Most of the other copy cat recipes say 1/2 stick

    Reply
    • The Chunky Chef says

      Posted on 12/30 at 5:10 pm

      Hi Erin 🙂 It should say 1/2 stick butter… the recipe card was showing it incorrectly. I’ve fixed the glitch, thanks for bringing it to my attention!

      Reply
  9. Jen says

    Posted on 11/15 at 7:04 pm

    I have had the Applebees version of this recipe, which is amazing. I just made this recipe tonight for dinner and it was fantastic…my husband -who is very particular- went back for seconds and commented on how good the pepper sauce was! Thanks for posting this recipe!

    Reply
    • The Chunky Chef says

      Posted on 11/21 at 8:25 pm

      Hi Jen 🙂 I’m SO happy to hear that you both loved this recipe! It’s definitely one of my favorites as well 🙂

      Reply
  10. linda says

    Posted on 9/21 at 5:03 am

    Me and my sister tried this dish at Apple Bee’s about 3 months ago And we loved it so much we ordered some more to go 🙂 , What I love about this dish it’s so full of flavor. I was told it’s one of Apple Bee’s most served dishes ! Since I have moved there is no Apples Bee’s near me at all the nearest one is like 2 hours (My heart scattered :/ ) , but I am glad I came across this recipe now I can make my own anytime I want to !!!!

    Reply
    • The Chunky Chef says

      Posted on 10/1 at 1:16 pm

      Hi Linda 🙂 That’s too funny that you ordered more to go… I’d probably do the same thing 🙂 I hope you love this version just as much!

      Reply
  11. Sabrina says

    Posted on 9/16 at 12:47 pm

    This looks absolutely decadent! My husband would love this dish!

    Reply
    • The Chunky Chef says

      Posted on 9/17 at 10:35 pm

      Thanks so much girl!! I’m putting it on our menu rotation for this week… again 🙂

      Reply
  12. Renee - Kudos Kitchen says

    Posted on 9/15 at 6:55 pm

    I’ve never had Applebee’s version, but now I’m certainly craving yours! WOW this looks GREAT!

    Reply
    • The Chunky Chef says

      Posted on 9/17 at 10:34 pm

      Thanks so much Renee!! 😀

      Reply
  13. Megan @ MegUnprocessed says

    Posted on 9/15 at 10:39 am

    Great photography!

    Reply
    • The Chunky Chef says

      Posted on 9/17 at 10:33 pm

      Thanks so much Megan!! 🙂

      Reply
  14. Lauren Gaskill says

    Posted on 9/14 at 12:36 pm

    Amanda, this recipe is out of this world amazing! Five stars!

    Reply
    • The Chunky Chef says

      Posted on 9/17 at 10:30 pm

      Thanks so much Lauren!! Definitely a hit with the family 🙂

      Reply
  15. Cathy Trochelman says

    Posted on 9/12 at 3:51 pm

    How have I never tried this!?? It looks SO seriously delicious!

    Reply
    • The Chunky Chef says

      Posted on 9/12 at 10:23 pm

      Thanks so much Cathy!! 🙂

      Reply
  16. Meg @ With Salt and Wit says

    Posted on 9/10 at 10:05 am

    Wow! This sounds fabulous! It will be like a flavor bomb went off in your mouth!

    Reply
    • The Chunky Chef says

      Posted on 9/12 at 10:17 pm

      Thanks so much Meg!! Definitely like a flavor bomb 🙂

      Reply
  17. Cookin Canuck says

    Posted on 9/9 at 1:41 pm

    I haven’t had this dish at Applebee’s, but am so tempted to try it at home. Your gorgeous photos make it look so tempting!

    Reply
    • The Chunky Chef says

      Posted on 9/12 at 10:17 pm

      Thank you so much, if you try it, I hope you love it 🙂

      Reply
  18. Joanie @ ZagLeft says

    Posted on 9/9 at 11:12 am

    I love the look and sound of this dish. Total comfort food, for sure. I also love the tips to make preparing it easy – perfect for our busy evenings.

    Reply
    • The Chunky Chef says

      Posted on 9/12 at 10:15 pm

      Thanks Joanie!! 🙂

      Reply
  19. Erin @ Texanerin Baking says

    Posted on 9/8 at 2:46 pm

    I’ve never had it but I so want to try now! It looks magical.

    And I’m just in awe of these photos. Like always when I visit your blog! Do you have a picture of your setup, by any chance? Lighting baffles me and you always have the most amazing light in your pictures!

    Reply
    • The Chunky Chef says

      Posted on 9/12 at 10:14 pm

      You are so sweet Erin, thank you!! I can email you a picture of my set up if you’d like 🙂 I use mostly natural light when available 🙂

      Reply
  20. Shelley @ Two Healthy Kitchens says

    Posted on 9/8 at 2:44 pm

    Oh wow! This recipe has so much flavor jam-crammed into each bite, and so many wonderful textures, too! And you know I’m all about easy prep and shortcuts – I just love your tips for making this recipe even easier! Totally helpful for busy weeknights!

    Reply
    • The Chunky Chef says

      Posted on 9/12 at 10:13 pm

      Thanks so much Shelley! 🙂

      Reply
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