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A dreamy mix of silky mac and cheese with tangy-hot honey pepper chicken makes for an amazing comfort dish you won't forget. From the crunchy chicken to the thick cheese coating, every part works together to remake this Applebee's favorite that'll quickly become your family's go-to meal.
I found out that cooking the honey pepper mix for the whole 15 minutes really matters if you want that thick Applebee's-style coating. A while back, my teens asked for this instead of eating out on their birthday - that's how close this homemade version gets to the real thing.
Key Ingredients and Smart Shopping Advice
- Pasta: Go for twisty cavatappi or curved elbow noodles that grab onto the cheese sauce in every twist. New pasta tastes amazing, but dry stuff keeps better if you have extras
- Cheese Blend: Grab blocks and grate them yourself for the smoothest result. Mixing sharp cheddar, mozzarella, and Parmesan gives you loads of flavor
- Chicken: Pick pieces that are all about the same size so they cook evenly. If you're buying ready-made, get the plain ones so they soak up more sauce
- Heavy Cream: Don't skimp - full-fat makes a sauce that won't split. Never try to use half-and-half or milk instead
Step-by-Step Cooking Guide
- 1. Getting the Chicken Just Right
- Sprinkle chicken strips with salt and pepper. Warm oil to 350°F in a big pan. Cook them 4-5 minutes on each side until golden and they hit 165°F inside. Put them on a wire rack after cooking. This keeps them from getting soft on the bottom.
- 2. Whipping Up the Honey Pepper Sauce
- Mix all sauce stuff in a pot over medium heat. Keep an eye on it as it starts to bubble – honey can spill over fast. Turn down the heat right away and keep it just barely bubbling. Give it a stir every few minutes so it doesn't stick. It's ready when it coats your spoon.
- 3. Cooking the Pasta Just Right
- Cook your pasta in really salty water until it's just firm. Save a cup of the water before you drain it. Don't wash the pasta – the stickiness helps sauce cling to it. Put the pasta back in the pot with a bit of oil so it doesn't clump.
- 4. Making the Cheese Sauce
- Start with butter and cream, warming them slowly so they don't break apart. Add cheese bit by bit, stirring all the time. If it gets too thick, splash in some pasta water a little at a time. Your sauce should be smooth and flowing, not stringy or lumpy.
- 5. Putting It All Together
- Mix the bacon into the cheese sauce first, then add pasta. This spreads it out better in the dish. Dip each chicken piece in the honey pepper mix, letting extra drip off. Put pasta in bowls, add glazed chicken on top, and finish with fresh basil and some black pepper.
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My family's trick for amazing cheese sauce is throwing in a tiny bit of nutmeg – it makes the cheese taste better without anyone noticing it's there. After trying so many different ways, this small change really made it special.
Keeping Everything The Right Heat
Getting temperatures right matters a ton throughout cooking. Start with fully boiling water for pasta, keep oil at 350°F for crunchy chicken, and never let cheese sauce boil. Let chicken cool at room temp for 5 minutes before adding sauce or it'll slide right off. Watch the honey pepper mix closely while it cooks down to get it just thick enough.
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Setting Up Your Ingredients
Getting everything ready first really helps. Grate cheese while water heats up, cook bacon ahead, and measure out honey pepper sauce stuff. Being this organized stops cheese sauce from breaking or pasta from getting mushy. Pour liquids into easy-to-use cups for smoother sauce making.
Do-Ahead Options
Make parts separately for quick putting together later. Cook bacon and mix up honey pepper sauce up to three days early. Warm up cheese sauce slowly with extra cream when needed. Cook pasta slightly firm if you'll heat it again. Keep chicken in the fridge uncovered so it stays crunchy.
Ways to Serve It
Bring it out on one big plate for everyone or in separate bowls. Top with fresh basil, extra bacon bits, and a drizzle of warm honey pepper sauce. Serve right away while cheese sauce is hot and runny. Keep extra sauce warm so folks can add more if they want.
Handling Extras
Keep parts separate – pasta with cheese sauce in one box, chicken in another. Warm up pasta mix on low heat with a splash of cream. Put chicken in a 350°F oven for 5-7 minutes to make it crunchy again. Make new honey pepper sauce since the saved stuff might get too thick.
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Wrapping Up
This fancy mac and cheese turns a restaurant chain favorite into something special you can make at home. When you mix just-right pasta, thick cheese sauce, crunchy chicken, and that special honey pepper coating, you get something that's both cozy and exciting. The secret is taking your time with each part and watching your cooking temps.
Frequently Asked Questions
- → Can I use pre-shredded cheese?
- Fresh cheese melts smoother. Pre-shredded has additives that mess with the texture.
- → Can I prep this ahead of time?
- You can make the sauces early, but mix them fresh. The cheese sauce might not reheat smoothly.
- → How much spice is in this?
- It’s mild with a tiny kick of cayenne. Feel free to change the pepper level to match your taste.
- → Can I switch the pasta shape?
- Go for any medium pasta. Twirly shapes grab onto sauces perfectly.
- → What can replace pineapple juice?
- Try orange or apple juice, though the flavor will be slightly different.