My first encounter with Applebee’s 4 Cheese Mac and Cheese came after a particularly grueling day of Christmas shopping. Exhausted and craving comfort, I wandered into the nearest Applebee’s and ordered what seemed like the ultimate stress relief. That first forkful of creamy, multi-cheese sauce clinging to perfectly cooked pasta with smoky bacon crumbles was transformative. The rich blend of sharp, mild, and nutty cheeses created a complexity I had never experienced in macaroni and cheese before. For years afterward, it became my celebration meal, my consolation meal, and my “just because” treat. After moving to a town without an Applebee’s, I spent months perfecting this copycat recipe, testing different cheese combinations until I recreated that familiar first-bite magic in my kitchen.
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Table of Contents
What makes Applebee’s 4 Cheese Mac and Cheese so good?
If you are a person who judges the quality of a Mac ‘n Cheese by how many varieties of cheeses are in it, you already know this Applebee’s 4 Cheese Mac and Cheese recipe is a winner. With Parmesan, Asiago, Monterey Jack, and two varieties of Cheddar, you’d be hard-pressed to find anything cheesier.
The cheeses are carefully chosen to bring their unique textures and flavors to this dish, from rich and buttery to sharp and tangy. Factor in the smokiness from the bacon and the brightness of the herbs, and you end up with one addictively delicious Mac and Cheese meal.
Why you’ll want to try this recipe
The Four Cheese Mac and Cheese Applebee’s serves is all about the sauce. The rich, velvety sauce has a complex flavor that’s surprisingly easy to pull off at home, even if you are not a great cook.
You already know that Mac ‘n Cheese makes a great main course, but it is also a wonderful side to just about any other entree. That means you can, and should, be making this recipe a couple of times a week or more—no one will be complaining, trust me.
Ingredients and their role
- Penne pasta – the bulk of the dish. The tube shape of penne is ideal because it can hold the sauce.
- Unsalted butter – adds richness and helps to form the roux with flour.
- Garlic – imparts a depth of flavor to the sauce.
- All-purpose flour – it thickens the sauce.
- Heavy cream – provides richness to the sauce.
- Whole milk – increases the amount of sauce without making it overly rich like heavy cream.
- Parmesan cheese – contributes a sharp and nutty flavor to the sauce.
- Asiago cheese – brings a tangy element to the dish.
- Monterey Jack cheese – melts well and adds mild creaminess to the cheese sauce.
- White Cheddar cheese – enlivens the sauce with a slightly sharp flavor without changing the color.
- Salt (optional) – brings out the flavor of the sauce
- Ground black pepper (optional) – lends a mild spiciness to the recipe.
- Bacon, cooked – adds a savory, meaty taste to the dish.
- Orange Cheddar cheese, shredded – tops each serving with even more tempting cheese.
- Fresh parsley, chopped -garnishes the dish with freshness and a pop of color.
How to make Four Cheese Mac and Cheese like Applebee’s
To prepare Four Cheese Mac and Cheese Applebee’s style:
- Cook the pasta in well-salted water according to the directions on the package.
- While the pasta is cooking, start making the sauce by melting the butter in a large saucepan (you will add the cooked pasta to the saucepan later) over medium heat.
- Mince the garlic and add it to the melted butter. Give it a few stirs, but don’t brown it.
- Sprinkle in the flour and whisk well until you form a light blonde roux, 1–2 minutes.
- While still whisking, pour in the heavy cream and whole milk. Continue to whisk until the liquid starts to thicken slightly, about 3–5 minutes.
- Lower the heat, and while gently stirring, add the finely shredded cheeses, half a handful at a time. Continue to stir until the cheese sauce is smooth.
- Taste the cheese sauce and adjust the taste with salt and ground black pepper as needed.
- Drain the pasta and stir it into the cheese sauce.
- Serve Applebee’s 4 Cheese Mac and Cheese hot with chopped bacon and orange Cheddar cheese as garnishes.
What to serve with Applebee’s Four-Cheese Mac
Bring vegetables to the table with these sides to help round out the meal:
Steamed Green Beans. Easy to make, healthy, and tasty, you can’t go wrong with Steamed Green Beans. This version of steamed green beans inspired by Outback Steakhouse has a great flavor that can stand up to Applebee’s Mac ‘n Cheese.
Panda Express Super Greens. Pairing Chinese food with American Mac ‘n Cheese? Why not? Panda Express Super Greens are a mix of broccoli, kale, and cabbage in a light sauce. It’s simple to make, tasty, and healthy to boot!
Air Fryer Brussels Sprouts. Don’t turn up your nose! Air-frying Brussels sprouts brings out a bit of sweetness, which goes great with the slight bitterness of the charred edges. Air Fryer Brussels Sprouts are incredibly versatile. Got a little extra bacon bits and Parmesan? Toss them with the hot Brussels sprouts for an amazing variation.
Copycat Applebee’s 4 Cheese Mac and Cheese with Bacon
Ingredients
- 1 pound dry penne pasta
- 1 to 2 tablespoons salt
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup Parmesan cheese
- 1/4 cup Asiago cheese
- 1/2 cup Monterey Jack cheese
- 1/2 cup white Cheddar cheese
- 1/2 cup shredded orange Cheddar cheese for garnish
- 4 strips bacon cooked until crisp and crumbled, for garnish
- 1 tablespoon fresh parsley for garnish
Instructions
- Bring a large pot of water to a boil. Add the salt and penne pasta. Cook until al dente according to the package directions (usually 8 to 10 minutes). Drain and set aside.
- While the pasta is cooking, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 to 60 seconds, being careful not to brown it. Sprinkle the flour over the butter and garlic and whisk continuously for 1 to 2 minutes until smooth and lightly golden.
- Gradually add the heavy cream and milk to the saucepan, whisking constantly to prevent lumps. Continue to cook and whisk until the mixture begins to simmer and thicken, about 3 to 5 minutes.
- Reduce the heat to low and add the Parmesan, Asiago, Monterey Jack, and white Cheddar cheeses. Stir until the cheeses are completely melted and the sauce is smooth and creamy.
- Add the prepared pasta to the cheese sauce and stir until well coated. Taste the sauce and adjust with salt if desired. Cheeses contain varying levels of salt, so adding salt too early may make your sauce too salty.
- Transfer the mac and cheese to a serving dish and top with the shredded Cheddar, crispy bacon, and parsley.
Nutrition
Storage and Reheating
- Refrigerator storage – Keep in an airtight container for up to 3 days
- Freezer option – Freeze for up to 1 month in a freezer-safe container with greased plastic wrap pressed onto the surface
- Thawing method – Thaw overnight in the refrigerator before reheating
- Stovetop reheating – Warm over medium-low heat, adding 1-2 tablespoons milk per cup of mac and cheese to restore creaminess
- Microwave method – Cover with a damp paper towel and heat in 30-second intervals, stirring between each
- Texture restoration – Add a small amount of shredded cheese during reheating to refresh the sauce
More copycat mac and cheese recipes
- Boston Market Mac and Cheese
- Chick-fil-A Mac and Cheese
- Costco Mac and Cheese
- Cracker Barrel Mac and Cheese
- KFC Mac and Cheese
- Outback Steakhouse Mac and Cheese
- Panera Mac and Cheese
Check out my our copycat mac and cheese recipes and the best copycat Applebee’s recipes on CopyKat!
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