Breakfast & Brunch
This Applebee's mac and cheese with bacon recipe delivers the restaurant's signature comfort in your home kitchen. The secret lies in crispy bacon bits and a perfectly creamy cheese sauce that clings to every elbow macaroni.
I've replicated their foolproof technique after years of perfecting it—no shortcuts, just restaurant-quality results you can make at home.
The key to nailing this dish is cooking the bacon until it's crisp, then crumbling it just before serving to maintain that satisfying crunch. Meanwhile, the cheese sauce gets its velvety texture from a proper roux and a blend of sharp cheddar, Gruyère, and cream cheese.
What sets this apart is the crispy breadcrumb topping that forms a golden crust when baked, trapping all that cheesy goodness underneath.
By the time you're done, you'll have a bubbling, golden mac and cheese with bacon bits peeking through the crispy topping. Each bite delivers tender pasta, rich cheese sauce, and that perfect balance of smoky bacon flavor.
The aroma alone will have everyone asking for seconds before they even take their first forkful.
This dish serves as both a hearty main course and a crowd-pleasing side dish. The technique is straightforward, but the results are anything but basic—it's the kind of mac and cheese that makes you forget you're not at Applebee's. Let's get started on recreating this classic comfort food at home.
Ingredients for applebee's mac and cheese with bacon
Six ingredients deliver restaurant-quality comfort—crispy bacon, velvety cheese sauce, and golden breadcrumbs.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Dry, medium elbow shape |
| Bacon 🥓 | 1 lb | Thick-cut, smoked preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For roux, sifted preferred |
| Whole Milk 🥛 | 2 cups | Whole milk for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Cream Cheese 🧀 | 8 oz | Full-fat, softened |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Onion Powder 🧅 | 1 tsp | For savory base |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing baking dish |
The bacon makes or breaks this dish. Thick-cut, smoked bacon gives that perfect smoky crunch—thin bacon burns before it crisps. Costco or Trader Joe's usually have the best thick-cut options. Cook it until it's deep brown and crispy, then crumble it just before serving to keep that satisfying crunch. For the cheese, Gruyère is key—it adds that nutty depth Applebee's gets right. If you can't find it, Parmesan mixed with sharp cheddar works in a pinch. The cheddar should be aged (the sharper, the better).
No Gruyère? Substitute with a mix of sharp cheddar and Parmesan—just add an extra 0.25 cup of cheddar. The roux is non-negotiable for that creamy texture—don't skip it. Diamond Crystal kosher salt dissolves better than table salt, so grab that if you can. For the breadcrumbs, Japanese panko is your best friend—it stays crispy and adds that perfect crunch. If you're short on time, toast regular breadcrumbs in a dry pan for 3-4 minutes. The garlic and onion powders are just for flavor, so don't stress if you're out—just skip them.
This mac and cheese tastes even better the next day—honestly, it's a great make-ahead dish. Store leftovers covered in the fridge for up to 5 days, but reheat gently to keep the breadcrumb topping from getting soggy. For serving, I like to transfer it to a baking dish and broil for 2-3 minutes to revive that crispy crust. It also freezes beautifully—just thaw overnight in the fridge before reheating. Portion it into individual servings before freezing for easy reheats.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes—just toss everything in one pot, stir, and let the roux work its magic. The bacon renders right into the sauce, so no extra pans or mess.
- Salty-Sweet Crunch: That first bite? Crispy bacon bits melting into creamy, cheesy pasta—it’s like Applebee’s nailed it. The whole milk keeps it rich without being heavy, and the buttery flour base gives it that velvety texture.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The mac holds up for days, and I can pack it cold or reheat it—no soggy noodles here. Add a side of greens or a simple salad, and you’ve got a filling, budget-friendly meal.
- Budget Night Win: Four ingredients cover the basics, and bacon stretches further than you’d think. Honestly, I’ve made this for under $5 a serving, and it still feels like a treat. Perfect for when you want comfort without breaking the bank.
Step-by-step instructions for crispy-topped bacon mac and cheese
Here's how to recreate Applebee's signature dish with a perfect blend of creamy cheese and crispy bacon.
🔥 Step 1: Cook the Bacon and Prepare the Pasta
Start by preheating your oven to 375°F. Line a baking dish with aluminum foil for easy cleanup. In a large skillet over medium heat, cook the 1 lb bacon until crispy, about 12-15 minutes. Drain on paper towels, reserving ¼ cup of the bacon fat for the roux later.
While the bacon cooks, bring a large pot of salted water to a boil. Add the 1.5 lb elbow macaroni and cook until al dente, about 2 minutes less than package instructions. Drain and set aside, reserving 1 cup of pasta water.
🍳 Step 2: Make the Creamy Cheese Sauce
In the same skillet used for bacon (no need to clean it), melt the 0.5 cup unsalted butter over medium heat. Add the 0.25 cup all-purpose flour and whisk constantly for 1-2 minutes until a smooth, bubbly roux forms. Slowly pour in the 2 cups whole milk, whisking continuously to prevent lumps.
Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. Reduce heat to low and stir in the 2 cups sharp cheddar cheese, 1 cup gruyère cheese, 8 oz cream cheese, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp ground black pepper, and 1.5 tsp salt until fully melted and smooth.
🥘 Step 3: Combine and Assemble the Bake
Add the cooked macaroni to the cheese sauce and stir until fully coated. If the mixture seems too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy, spoonable consistency. Transfer the macaroni mixture to your prepared baking dish and spread it evenly.
Crumble the cooked bacon evenly over the top, pressing down gently to help it stick. In a small bowl, mix the 0.5 cup panko breadcrumbs with 1 tablespoon extra-virgin olive oil until evenly moistened. Sprinkle this mixture evenly over the entire surface of the macaroni.
🔥 Step 4: Bake to Golden Perfection
Place the baking dish in the preheated 375°F oven and bake for 20-25 minutes. You'll know it's ready when the top is deep golden brown and the edges are bubbling. Watch closely in the last 5 minutes to prevent over-browning.
Remove from the oven and let it rest for 5 minutes before serving. The internal temperature should reach 160°F for food safety. The crispy panko topping and crumbled bacon will give you that perfect Applebee's texture you're craving.
Pro Tips For Making Applebee'S Mac And Cheese With Bacon
- CRISPY BACON FIRST: Cook the bacon until it’s just past crispy—those edges should snap like a chip. Drain on paper towels but leave it in the pan for the roux; the rendered fat will deepen the sauce flavor instead of making you add extra butter.
- SALT THE PASTA WATER: Add a full teaspoon of salt to the boiling water for the macaroni—this isn’t optional. The noodles will absorb the seasoning, and the sauce will taste flat if you skip it (I learned this after making bland mac and cheese for years).
- LOW AND SLOW ROUX: Whisk the butter and flour over medium-low heat for at least 5 minutes until it’s golden, not brown. Rushing this step makes the sauce taste raw; patience here guarantees a creamy, rich texture that Applebee’s version lacks.
- REST THE SAUCE: After mixing the sauce into the pasta, let it sit off the heat for 3–4 minutes. This lets the starches thicken properly and prevents a gluey mess—trust me, your future self will notice the difference.
Troubleshooting this recipe
Sauce Too Thick?
If your cheese sauce feels too thick after adding the pasta, don't panic—just add reserved pasta water 1 tablespoon at a time while stirring. The starch in the pasta water acts like a natural thickener when you need to thin it out.
I usually add about ¼ cup total to get that perfect creamy consistency. 🥄
Bacon Not Crispy Enough
For perfectly crispy bacon, cook it on medium heat until deep brown and crispy—about 12-15 minutes. If it's still bendy, transfer it to a wire rack set over a baking sheet and broil for 2-3 minutes to crisp it up.
Thin bacon burns before it crisps, so thick-cut is key. 🥓
Topping Too Soggy
If your breadcrumb topping loses its crunch, it's likely because the mac and cheese released too much moisture. To fix this, press down gently on the breadcrumbs before baking to help them adhere better. For extra insurance, broil for 1-2 minutes at the end to revive the crispiness. 🔥
Cheese Sauce Separating
If your cheese sauce looks grainy or separates, it means the heat got too high while melting the cheese. To fix it, whisk in 1 tablespoon cold milk or cream cheese while stirring vigorously. For next time, reduce the heat to low when adding the cheese and stir constantly. 🧀
Pasta Too Soft
If your pasta turns out mushy, it was likely overcooked. Cook elbow macaroni for 2 minutes less than the package instructions—it continues cooking in the cheese sauce. Always drain it well and rinse with cold water if needed to stop the cooking process. 🍝
Bacon Too Salty
If your bacon tastes too salty, it's likely from the bacon fat used in the roux. Reduce the salt in the cheese sauce by 0.5 teaspoon next time. For immediate fixes, add a pinch of sugar or a splash of milk to balance the flavor. 🧂
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
This dish actually tastes better the next day. Assemble it completely (including the breadcrumb topping) and refrigerate for up to 24 hours before baking. When ready to serve, bake at 375°F for 20-25 minutes to revive that crispy texture. For best results, let it sit at room temperature for 30 minutes before baking to ensure even cooking.
What if I don't have Gruyère cheese?
No problem! Use 1 cup sharp cheddar mixed with ½ cup Parmesan for a similar nutty depth. The Parmesan adds umami flavor that mimics Gruyère's complexity. For extra richness, add 2 oz extra cream cheese to compensate for the missing Gruyère's melt factor.
How do I keep the breadcrumb topping extra crispy?
Press the breadcrumbs down firmly before baking to create better contact with the sauce. For maximum crunch, broil for 1-2 minutes at the very end (watch closely to avoid burning). Another trick: mix the panko with 1 tablespoon melted butter instead of oil for extra stickiness and crispiness.
Can I make this dish vegetarian?
Yes, but you'll need to adjust the flavor profile. Replace the bacon with ½ cup crispy fried onions or ½ cup smoked paprika mixed into the cheese sauce. For extra richness, add ¼ cup nutritional yeast to the cheese blend. The smoky element from the bacon is hard to replicate, but these substitutes add depth.
Why does my mac and cheese get watery after baking?
This usually happens when the pasta releases too much starch or the sauce isn't thick enough. For next time, cook the pasta slightly underdone (about 2 minutes less than package instructions) and use 1 tablespoon cornstarch mixed with 1 tablespoon cold water stirred into the sauce before baking to help set it.