Prepare a cheesy dish with a touch of spice with this Four Cheese Mac and Cheese with Honey Pepper Chicken Tenders. It’s the perfect dish to have for lunch or dinner when you want a high-quality meal in no time.
What’s in Honey Pepper Chicken Mac and Cheese?
This Applebee’s copycat mac and cheese recipe is creamy, cheesy, and has the perfect touch of spice added to it from the honey pepper chicken. If you’re looking for a restaurant-quality meal at home, this is an excellent choice.
- Honey Pepper Sauce: This homemade sauce is made form honey, brown sugar, pineapple juice, soy sauce, apple cider vinegar, lemon juice, black pepper, garlic powder, and cayenne pepper. It’s sweet, sour, and a little bit spicy!
- Buttermilk: Helps make the chicken tender and moist.
- Flour: All-purpose flour is used in the breading for the chicken and helps thicken up the cheese sauce.
- Spices: Paprika, salt, garlic powder, onion powder, and black pepper add so much flavor to the chicken tenders.
- Chicken: We used boneless, skinless chicken tenders, but you could also cut chicken breasts into strips.
- Pasta: Penne is the classic choice for this mac and cheese, but any short pasta shape will work.
- Butter: Unsalted butter makes the cheese sauce rich and flavorful.
- Garlic: Adds savory and earthy flavor to the sauce.
- Cream: Heavy cream gives the sauce body and helps melt the cheeses.
- Cheese: A combination of mozzarella, Parmesan, Pecorino-Romano, and Asiago cheeses make this mac and cheese taste so good!
- Cooked Bacon: Adds a salty and umami note to the finished mac and cheese.
Variations on Four Cheese Mac and Cheese with Honey Pepper Chicken
Spice up your mac and cheese with the following:
- Use your favorite cheeses in place of the Mozzarella, Parmesan, Pecorino-Romano, and Asiago. Replace one or all of the cheeses to suit your tastes.
- Add ½ teaspoon garlic powder or onion powder for an umami boost.
- Add ⅛-¼ teaspoon cayenne pepper or a few dashes of hot sauce to spice it up!
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How to Store and Reheat
Store leftover four cheese mac and cheese with honey pepper chicken tenders in an airtight container in the refrigerator for up to 3 days. I recommend storing the sauced chicken and mac and cheese separately until ready eat.
How to Freeze
We don’t recommend freezing four cheese mac and cheese with honey pepper chicken tenders fully assembled, and we don’t recommend freezing the honey pepper sauce at all. To freeze the components, follow these instructions:
- Chicken: Allow the chicken tenders to cool to room temperature. Do not toss them in the honey pepper sauce. Freeze in a single layer on a baking sheet for 1 hour, then transfer to an airtight container and freeze for up to 3 months. Allow to thaw overnight in the refrigerator before reheating and saucing.
- Mac and Cheese: Cool the mac and cheese to room temperature, then portion into airtight containers or Ziplock bags and freeze for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
Four cheese mac and cheese with honey pepper chicken tenders is a flavorful dish that children and adults can enjoy. If you like to order this when you visit Applebees, now you can make it at home, saving money and time while enjoying a wholesome meal.
Four Cheese Mac and Cheese with Honey Pepper Chicken Tenders
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Ingredients
For the Honey Pepper Sauce
- â…” cup honey
- â…“ cup brown sugar
- â…“ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- ⅛-¼ teaspoon ground cayenne pepper
For the Chicken Tenders
- 1½ cups buttermilk
- 1½ cups all-purpose flour
- 2 tablespoons ground paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
- 2 pounds boneless, skinless chicken tenders
For the 4 Cheese Macaroni
- 16 ounces dry penne pasta 1 box
- ¼ cup unsalted butter ½ stick
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly shredded Parmesan cheese
- ½ cup freshly grated Pecorino-Romano cheese
- ½ cup freshly shredded Asiago cheese
- Kosher salt and freshly ground black pepper to taste
- 6 slices cooked bacon crumbled, for garnish
- Fresh parsley optional, for garnish
- Breadsticks optional, for serving
Equipment
- Instant-Read Thermometer
- Deep Fryer OR
- Dutch Oven AND
- Deep Fry Oil Thermometer
Instructions
For the Honey Pepper Sauce
- Place all of the sauce ingredients in a small saucepan set over medium-high heat. Bring it to a boil, reduce the heat to low, and let the sauce simmer for 15-20 minutes, until thickened slightly. Remove from heat and set aside to cool.⅔ cup honey, ⅓ cup brown sugar, ⅓ cup pineapple juice, ¼ cup low-sodium soy sauce, 3 tablespoons apple cider vinegar, 2 tablespoons lemon juice, 1 teaspoon ground black pepper, ½ teaspoon garlic powder, ⅛-¼ teaspoon ground cayenne pepper
For the Chicken Tenders
- Preheat a deep fryer or large, heavy-bottomed pot to 350°F. Set a wire cooling rack over paper towels. Set aside.
- Set up a dredging station. Add the buttermilk to a large bowl. In a second large bowl, whisk together the flour, paprika, salt, garlic powder, onion powder, and pepper.1½ cups buttermilk, 1½ cups all-purpose flour, 2 tablespoons ground paprika, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons ground black pepper
- Toss the chicken tenders in the buttermilk to coat. Allow excess buttermilk to drip from each chicken tender before dredging them through the flour mixture, rolling them to coat.2 pounds boneless, skinless chicken tenders
- Working in batches of 3, add the tenders to the hot oil and fry for 4 minutes per side, until golden brown and chicken reaches internal temp of 165°F.
- Use tongs to remove them from the oil and place on the cooling rack to drain.
For the 4 Cheese Macaroni
- Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain, rinse, and return the pasta to the pot, tossing it with a bit of olive oil to prevent sticking. Set aside.16 ounces dry penne pasta
- In a saucepan set over medium heat, melt the butter. Add the garlic and sauté until fragrant, about 45-60 seconds.¼ cup unsalted butter, 2 cloves garlic
- Whisk in the flour until light golden and bubbling slightly. Pour in the heavy cream while constantly whisking, then continue to whisk for about 5 minutes until the mixture has thickened and coats the back of a spoon.3 tablespoons all-purpose flour, 2 cups heavy cream
- Add in the cheeses, one at a time, stirring until melted. Season with salt and pepper to taste1 cup freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, ½ cup freshly grated Pecorino-Romano cheese, ½ cup freshly shredded Asiago cheese, Kosher salt and freshly ground black pepper
- Add the cheese sauce to the pot with the cooked pasta and toss to coat.
Assembly
- Place the fried chicken tenders in a clean bowl and toss them with some of the honey pepper sauce.
- Portion out the macaroni and cheese on serving plates, top it with several chicken tenders, sprinkle everything with crumbled bacon, and garnish with some fresh parsley, if desired. Serve with the remaining honey pepper sauce and some warm breadsticks, if desired.6 slices cooked bacon, Fresh parsley, Breadsticks
Notes
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
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To save time, prep these steps ahead:
- Pasta: Cook the pasta 1 day in advance. Toss in olive oil to prevent sticking and store in an airtight container in the refrigerator until ready to use.
- Cheese Sauce:Â Make the cheese sauce 1 day in advance. Store in an airtight container in the refrigerator until ready to use. Gently reheat over the stove before mixing with the pasta.
- Honey Pepper Sauce:Â Prep the honey pepper sauce 1 day in advance. Store in an airtight container in the refrigerator until ready to use. Gently reheat before tossing with the cooked tenders.
- Bacon:Â Cook the bacon 1 day in advance to save time!
- Nutritional information does not include breadsticks.
How to Make Four Cheese Mac and Cheese with Honey Pepper Chicken Tenders Step by Step
Make the Honey Pepper Sauce: Place ⅔ cup of honey, ⅓ cup of brown sugar, ⅓ cup of pineapple juice, ¼ cup of low-sodium soy sauce, 3 tablespoons of apple cider vinegar, 2 tablespoons of lemon juice, 1 teaspoon of ground black pepper, ½ teaspoon of garlic powder, and ⅛-¼ teaspoon of ground cayenne pepper in a small saucepan set over medium-high heat. Bring it to a boil, reduce the heat to low, and let the sauce simmer for 15-20 minutes, until thickened slightly. Remove from heat and set aside to cool.
Season the Chicken Tenders: Preheat a deep fryer or large, heavy-bottomed pot to 350°F. Set a wire cooling rack over paper towels and set aside. Set up a dredging station. Add 1½ cups of buttermilk to a large bowl. In a second large bowl, whisk together 1½ cups of all-purpose flour, 2 tablespoons of ground paprika, 1 tablespoon of kosher salt, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 2 teaspoons of ground black pepper.
Dredge the Chicken Tenders: Toss 2 pounds of boneless, skinless chicken tenders in the buttermilk to coat. Allow excess buttermilk to drip from each chicken tender before dredging them through the flour mixture, rolling them to coat.
Fry the Chicken Tenders: Working in batches of 3, add the tenders to the hot oil and fry for 4 minutes per side, until golden brown and the chicken reaches an internal temp of 165°F. Use tongs to remove them from the oil and place them on the cooling rack to drain.
Boil the Pasta: Bring a large pot of salted water to a boil. Cook 16 ounces (1 box) of penne pasta according to package directions for al dente. Drain, rinse, and return the pasta to the pot, tossing it with a bit of olive oil to prevent sticking. Set aside.
Sauté the Garlic: In a saucepan set over medium heat, melt ¼ cup of unsalted butter. Add 2 minced cloves of garlic and sauté until fragrant, about 45-60 seconds.
Thicken the Sauce: Whisk in 3 tablespoons of all-purpose flour until light golden and bubbling slightly. Pour in 2 cups of heavy cream while constantly whisking, then continue to whisk for about 5 minutes until the mixture has thickened and coats the back of a spoon.
Add the Cheeses: Add in 1 cup of shredded mozzarella cheese, ½ cup of shredded Parmesan cheese, ½ cup of grated Pecorino-Romano cheese, and ½ cup of shredded Asiago cheese, one at a time, stirring until melted. Season with salt and pepper to taste.
Sauce the Pasta: Add the cheese sauce to the pot with the cooked pasta and toss to coat.
Sauce the Chicken Tenders: Place the fried chicken tenders in a clean bowl and toss them with some of the honey pepper sauce.
Assemble the Mac and Cheese: Portion out the macaroni and cheese on serving plates, top it with several chicken tenders, sprinkle everything with 6 slices of crumbled cooked bacon, and garnish with some fresh parsley, if desired. Serve with the remaining honey pepper sauce and some warm breadsticks, if desired.
The best way to tell if your oil is at the right temperature is to invest in an instant-read thermometer. Otherwise, you can stick a wooden spoon in the oil. If the oil starts to bubble around the wooden spoon and the bubbles begin to float up, it is hot enough to fry in. If it’s bubbling too vigorously, the oil is too hot!
Chicken tenders are fully cooked when the breading is golden and crisp and the tenders register 165°F internally. This will take about 6-8 minutes total.
You can, but they will not be as crisp and will not hold up as well once sauced. To bake these chicken tenders, set a wire rack on a standard baking sheet. Once the chicken has been dredged, place the pieces on the wire rack with space between them and bake at 375°F for about 20 minutes, or until the internal temperature reaches 165°F.
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