Applebees copycat Honey Pepper Chicken Macaroni and Cheese recipe made with frozen chicken strips coated in a homemade honey and soy pepper sauce set on top a bed of Colby Jack and Mozzarella macaroni and cheese.
Cook 4 strips bacon until crispy, chop and set aside for later. Cook 1 lb spiral or large elbow noodles accordingly and set aside for later. Bake 8 strips frozen breaded chicken strips accordingly and keep warm.
Honey Pepper Sauce
In a medium or small saucepan, combine all ingredients (¾ cup honey, 3 tbsp soy sauce, ¼ cup brown sugar, ¼ cup pineapple juice, 1 tbsp white vinegar, 1 tsp black pepper, ¼ tsp cayenne pepper, ¼ tsp garlic powder, 1 dash paprikamix and bring to a boil. Reduce to a low simmer until the end of cooking and ready to use.
Cheese Sauce
Melt 4 tbsp butter in a large saucepan and whisk in 4 tbsp all purpose flour. Cook for one minute over low/medium heat.
Whisk in 1 cup heavy cream and 1½ cup milk. Let warm back up for 5 minutes or until it mixture thickens up over medium heat.
Toss in all cheese (½ cup parmesan cheese, 1 cup mozzarella cheese, 1 cup Colby Jack cheese) and stir until cheese is melted and combined well. Reduce heat to warm and toss in drained cooked pasta.
Put It Together
To plate, lay a good portion of mac and cheese on each plate and sprinkle with chopped bacon.
Dip baked chicken strips into warm honey pepper sauce. Make sure all breading is coated thoroughly. Don't leave too long in sauce or the breading may start to fall off.