Copycat Applebee’s 4 Cheese Mac and Cheese
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Applebee’s 4 Cheese Mac and Cheese is an indulgent dish full of creamy, nutty, and tangy flavor. This copycat recipe is easy to make on the stovetop, combining tender pasta with an extra cheesy sauce. Topped with crispy bacon and even more cheese, it’s everything you could want in a comfort food dish!
Applebee’s 4 Cheese Mac and Cheese
There are so many different ways to make a delectable macaroni and cheese — on the stovetop, baked in the oven, in the Instant Pot or slow cooker, and even in a smoker.
And as soon as I think I’ve found my favorite, another recipe pops up to surprise me!
I took one bite of Applebee’s 4 cheese mac and cheese and knew I had to recreate it at home.
With a lot of trial and error, I found the perfect blend of cheeses to make it taste just right.
Extra creamy and rich, thanks to a simple homemade sauce, this dish is sure to satisfy all of your cravings.
But the best part about this copycat 4 cheese mac and cheese Applebee’s recipe? It’s ready in just 35 minutes so you can have dinner on the table in no time!
Ingredient Notes and Substitutions
- Cavatappi Pasta – This corkscrew shape has ridges too, so every twist, turn, nook, and cranny grabs onto the cheesy sauce!
Pay close attention to the weight — you only need 12 ounces of uncooked pasta to make this 4 cheese mac and cheese Applebee’s recipe.
Feel free to substitute a different noodle such as elbow macaroni or penne if preferred. - Butter & Flour – When combined, these make a roux, which is the base for any top-notch cream sauce.
Stick with unsalted butter since the cheese itself is already quite salty. - Garlic – Freshly minced cloves have the best flavor — be sure to chop them up very finely so they blend into the sauce.
Or, substitute 2 teaspoons of jarred minced garlic or ½ teaspoon of garlic powder. - Milk & Cream – Use equal amounts of whole milk and heavy cream for the silkiest sauce that isn’t too rich or thick.
There’s still plenty of fat to keep the cheese sauce from separating or scalding.
In a pinch, replace both with 2 cups of half-and-half — which is essentially the same thing! - Cheese – If it wasn’t obvious, the 4 cheese mac and cheese at Applebee’s gets its name from the 4 types of cheese in the sauce!
The mozzarella melts down extra smooth and creamy, while Parmesan, Romano, and Asiago add loads of flavor and depth.
Tips and Tricks to Make 4 Cheese Mac and Cheese Like Applebee’s
- Don’t rush the process.
It may be tempting to get everything in the pot and stir until melted, but each step is crucial to achieving the best results.
Sauté the garlic in butter to help develop and deepen the flavor, then whisk in the flour. Cook until it’s thickened and bubbly with a slight nutty aroma.
Then, slowly add the milk and cream while whisking constantly to prevent lumps.
When combined with the roux, the liquid will start to thicken and make the perfect base for all that yummy cheese!
- Add shredded cheese a little at a time.
Don’t just dump the whole bowl in at once! Sprinkle in a handful, stir until fully melted, then sprinkle in some more.
Continue this process until all of the cheese is mixed in to get the smoothest, creamiest texture.
Make sure to keep the heat low as well. You need a little help to get everything melted, but a higher temperature will actually cause the sauce to separate or curdle.
- Season to taste.
There’s so much flavor in the cheese that I find salt and pepper to be more than enough seasoning. Let those natural flavors shine!
However, there’s plenty more you can add to this 4 cheese mac and cheese Applebee’s recipe if you want to take things up a notch.
Add a dash of cayenne pepper or hot sauce for a fiery kick, or mix in some dried herbs (think basil or oregano) for an Italian twist.
Mustard powder is another common addition to macaroni, as is paprika.
Prep Ahead
- Shred the cheese
- Cook and chop bacon (for garnish)
Kitchen Tools You Will Need
- Large Pot and Strainer to cook and drain the pasta.
- Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the cheese sauce.
- Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
Serving Suggestions
Top each bowl with parsley and extra shredded cheese — I’m partial to a cheddar and Monterey Jack blend — or add crispy bacon pieces if you want to serve this 4 cheese mac and cheese like Applebee’s.
It’s perfectly filling enough for a meal but just as delicious alongside dinnertime favorites. Pair with burgers, pork chops, chicken wings, and more.
Anything you can pop in the air fryer while you make this on the stove!
And while I don’t have a recipe (yet!) for their honey pepper chicken tenders, honey chipotle chicken crispers would be just as delicious over this 4 mac and cheese Applebee’s copycat.
Storing and Reheating Leftovers
Allow the dish to cool completely, then transfer to an airtight container. Refrigerate Applebee’s 4 cheese mac and cheese for 3-4 days or freeze for up to 2 months.
Thaw overnight before reheating.
For a quick meal, reheat leftovers in the microwave in 30-second intervals, stirring between each. Add a splash of milk for moisture and cover the dish to help it heat evenly.
You can also warm leftovers on the stovetop over low-medium heat, stirring frequently. Again, add some milk to help loosen the sauce.
4 Cheese Mac and Cheese Applebee’s Recipe FAQ
Yes, and you have a few options to do so! Cook the pasta and prepare the cheese sauce, then cool and store them separately in the refrigerator for up to 2 days. Heat the sauce on the stovetop, then add the pasta and stir until warmed through.
Or, prepare this 4 mac and cheese Applebee’s recipe as directed, then cool and refrigerate in a baking dish. When you’re ready to serve, bake the dish for 10-15 minutes at 350°F. Be sure to let it sit on the counter while you preheat the oven to remove the chill.
Since the restaurant serves it with bacon or chicken, no, it is not vegetarian. However, you can simply request they leave off any meat for a vegetarian dish.
This homemade copycat recipe is vegetarian, though — all the more reason to make it yourself!
No one knows for sure what’s in 4 mac and cheese at Applebee’s, but there are two popular combinations — those listed in this recipe, or a mix of sharp cheddar, white cheddar, asiago, and parmesan.
Regardless, you’ll want at least one type of cheese that melts down creamy and smooth. Mozzarella accomplishes this well, though white cheddar does a good job too. But because cheddar is much saltier, you’ll want to swap either the Romano or Parmesan if you go that route.
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Applebee’s 4 Cheese Mac and Cheese
Ingredients
- 12 ounces uncooked cavatappi pasta
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup shredded Mozzarella cheese
- 1 cup shredded Romano cheese
- 1 cup shredded Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional toppings/garnish:
- 2 tablespoons fresh chopped parsley
- 6 slices cooked and chopped bacon
- 1 cup shredded cheese blend of Cheddar and Monterey Jack
Instructions
- Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a large saucepan over medium heat, melt the unsalted butter. Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute.
- Gradually sprinkle in the all-purpose flour, whisking continuously for 1 to 2 minutes to form a smooth roux without lumps.
- Slowly whisk in the milk and heavy cream, ensuring a smooth mixture. Continue whisking until the sauce begins to thicken.
- Season the sauce with the ½ teaspoon salt and ¼ teaspoon black pepper, or to your taste preferences.
- Reduce the heat to low and gradually add the shredded Parmesan, Mozzarella, Romano, and Asiago cheeses. Stir constantly until all the cheeses have melted completely, resulting in a smooth and creamy sauce.
- Add the cooked cavatappi pasta to the cheese sauce, stirring thoroughly to ensure every piece of pasta is well coated with the sauce.
- Transfer the mac and cheese to a serving dish or individually servings. Garnish the mac and cheese with the cheese blend, chopped parsley, and chopped bacon if desired.
- Serve the mac and cheese immediately while it’s hot. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2025
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