Appetizers
This Applebee’s Three Cheese Penne recipe delivers that signature gooey pull-apart magic you crave—creamy, cheesy, and perfectly golden. The secret lies in a triple-cheese sauce that clings to every strand of penne, creating that signature restaurant texture. I've perfected this version at home after years of testing, ensuring the same rich, velvety sauce and crispy breadcrumb topping that makes it irresistible.
The dish combines tender penne with a blend of sharp cheddar, creamy mozzarella, and rich parmesan, all baked until bubbly and golden. A crispy breadcrumb topping adds texture contrast, while optional protein like chicken or shrimp makes it a complete meal.
What sets this apart is the foolproof technique that guarantees a creamy sauce without breaking, and a crust that's crispy yet sturdy enough to hold its shape.
By the time you take it out of the oven, you'll have a dish that looks and tastes just like Applebee's—creamy sauce pulling at the edges, golden crust on top, and penne strands perfectly coated.
The aroma alone will have everyone gathering around the table. This recipe serves 4-6 and comes together in under 45 minutes, making it perfect for weeknight dinners or entertaining.
The best part? It's fully customizable—add grilled chicken for protein, swap in shrimp for seafood lovers, or keep it vegetarian with extra veggies. The sauce is rich but not heavy, and the breadcrumb topping adds just the right amount of crunch. Let's recreate that Applebee's magic at home!
Ingredients for applebee's three cheese penne
These 15 ingredients are all you need for that signature Applebee's gooey, golden penne magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 1 ½ lb | Dry, medium length preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Mozzarella Cheese 🧀 | 1 ½ cups | Fresh, low-moisture preferred |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | For sauce consistency |
| Butter 🧈 | 4 tbsp | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| All-Purpose Flour 🌾 | ¼ cup | For roux, all-purpose |
| Italian Seasoning 🌿 | 1 tbsp | Dried, for flavor depth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Olive Oil 🫒 | 1 tbsp | For crispy topping |
The cheeses make or break this dish. Sharp white cheddar gives that signature tang, while fresh mozzarella delivers the melt. Parmigiano-Reggiano (not pre-grated) adds depth. Grab a block of each—pre-shredded gets clumpy and lacks flavor. For the mozzarella, low-moisture works best if you can't find fresh. The Penne should be medium-length (not short) to hold the sauce well. I always buy De Cecco or Barilla for that al dente bite.
No sharp cheddar? Pepper jack at half the amount works in a pinch. Fresh mozzarella unavailable? Shredded part-skim from a block (not pre-shredded) gets you close. The heavy cream is non-negotiable—light cream or half-and-half won't give the same velvety texture. For the garlic, roasted garlic adds sweetness but fresh minced gives more punch. The Italian seasoning? Trader Joe's or Penzeys have the best blends. Panko breadcrumbs are key for that crispy topping—no sub here, trust me.
Penne keeps best in the fridge for 3 days before cooking. Cheeses? Parm stays fresh for weeks wrapped in parchment, cheddar lasts 4 months in the fridge, and mozzarella is best used within 1 week of opening. Make the sauce ahead and refrigerate—it actually tastes better the next day. For the crispy topping, mix the breadcrumbs with olive oil and seasoning right before baking so they stay crunchy. Portion into individual dishes for easy serving.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this dish feels fancy but only needs five things—penne, three cheeses, and heavy cream. That’s it. No chopping, no blending, no fancy techniques. Just toss in the ingredients, let it melt together, and boom—restaurant-quality comfort food.
- Creamy Sharp Kick: The sharp white cheddar cuts through the richness of the heavy cream, while the mozzarella and parmesan add that perfect stretchy, salty pull. It’s like a hug in a bowl—creamy but never heavy, with a bite that keeps you coming back.
- Lunch or Dinner Fix: Make a big batch on Sunday, and you’ve got weeknight dinners covered. Serve it with garlic bread for a casual night in, or plate it with a simple salad for a lighter meal. Even my picky-eating teens clear their plates.
- Budget Night Out: This recipe costs me about half what I’d pay at Applebee’s, and it’s way better. The cheeses stretch far, the pasta fills you up, and the heavy cream makes it feel indulgent without breaking the bank. Leftovers? They’re my favorite kind.
Step-by-step instructions for Applebee's three cheese penne
Here's how to recreate that iconic golden crust and gooey cheese pull-apart perfection at home.
Cook the Penne to Al Dente Perfection
Bring a large pot of water to a rolling boil and add 1.5 teaspoons of salt—it should taste like the sea. Add the 1.5 lb penne pasta and cook for 1 minute less than the package instructions specify. You want it al dente so it finishes cooking in the oven with the cheese. Reserve 2 cups of pasta water before draining—this starchy liquid is essential for creating a silky sauce later.
Drain the pasta and immediately return it to the pot. Toss with 2 tablespoons of the melted butter (melt 2 tablespoons in a small saucepan) to prevent sticking. Keep the pot warm on low heat while you prepare the cheese sauce—this ensures everything stays at the same temperature when combined.
Build the Creamy Cheese Sauce
In a separate large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the finely diced yellow onion and cook for 5 minutes until softened and translucent. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter.
Reduce the heat to medium-low and sprinkle in the ¼ cup all-purpose flour, stirring constantly for 1-2 minutes to create a smooth roux. Slowly whisk in the 1 cup heavy cream and ½ cup whole milk, letting the mixture thicken gradually. Add the 1.5 cups sharp white cheddar cheese, 1.5 cups mozzarella cheese, and 1 cup freshly grated parmesan cheese, stirring until completely melted and smooth.
Combine Pasta and Cheese Sauce
Transfer the cooked penne to the skillet with the cheese sauce. Add 1 tablespoon of Italian seasoning, 1.5 teaspoons of salt, and ½ teaspoon of black pepper, tossing everything together until fully coated. The sauce should be thick enough to cling to the pasta but still slightly loose—if it's too thick, add ¼ cup of the reserved pasta water to loosen it.
This is where the magic happens—the combination of the starchy pasta water and melted cheeses creates that signature creamy yet slightly stretchy texture. Taste and adjust seasoning if needed, remembering that the cheeses already contribute significant saltiness.
Create the Golden Crust Topping
Preheat your oven to 375°F. In a small bowl, mix together the ½ cup panko breadcrumbs and 1 tablespoon of olive oil until evenly distributed. Spread the cheese-pasta mixture evenly in a 9x13-inch baking dish, then sprinkle the breadcrumb mixture evenly over the top, pressing down gently with your fingers.
The breadcrumbs will create that signature crispy, golden crust that's so addictive. For extra insurance, broil for 1-2 minutes at the end, watching closely to prevent burning. The crust should be golden brown and crispy while the cheese underneath remains gooey and pull-apart perfect.
Bake to Melty Perfection
Bake uncovered for 20-25 minutes until the edges are bubbly and the top is golden brown. The cheese should be fully melted and the crust crispy—if it's not browning enough, tent with foil for the last 5 minutes to prevent over-browning while it finishes cooking.
Let the penne rest for 5 minutes before serving—this allows the cheese to set slightly and makes it easier to slice. The dish should be hot, gooey, and ready to be pulled apart with every bite. Serve immediately with a side of garlic bread to soak up any remaining cheese sauce!
Pro Tips For Making Applebee'S Three Cheese Penne
- Reserve That Cream: Don’t dump all the heavy cream in at once—start with half, simmer it into the pasta water, then finish with the rest. This keeps the sauce from breaking into a greasy mess, especially when you add the sharp cheddar later. I learned this the hard way when my first attempt curdled like a bad milkshake.
- Grate Cheese Fresh: Pre-shredded cheese has anti-caking agents that make the sauce grainy. Grab a box of sharp white chedddar and a box of mozzarella, then grate them yourself—it’s faster than you think and transforms the texture. Your future self will notice the difference in every bite.
- Toss Pasta Dry: Drain the penne, give it a quick shake in the colander, then toss it with a splash of pasta water before adding the sauce. This prevents clumping and helps the cheese cling like it’s supposed to. Skip this, and you’ll end up with a gluey, uneven mess.
- Low and Slow: Simmer the sauce on medium-low heat once the cream and cheeses are in. High heat turns the heavy cream into a skin, and the cheddar will separate like a sad science experiment. Patience here means a velvety, cohesive sauce—not a sad, broken one.
Perfect pairings for this applebee's three cheese penne
Classic Side Dishes
Applebee's serves this penne with garlic bread—a must-have for soaking up extra sauce. I use a French baguette sliced into ½-inch pieces, brushed with 3 tbsp melted butter and 2 minced garlic cloves, then toasted until golden.
For a lighter option, try a simple arugula salad with 2 tbsp lemon vinaigrette and ¼ cup shaved parmesan—the peppery greens cut through the richness beautifully. 🥗
Protein Add-Ons
For a complete meal, add grilled chicken breast—slice 1 lb boneless chicken into ½-inch strips, season with 1 tsp Italian seasoning and ½ tsp black pepper, then grill for 5-6 minutes per side.
Toss the chicken into the penne during the final 5 minutes of baking to heat through.
For seafood lovers, swap in shrimp—pound 1 lb large shrimp to even thickness, season with 1 tsp garlic powder, and sear in a skillet for 2 minutes per side before mixing in. 🍗
Wine Pairings
A crisp Italian white wine like Pinot Grigio or Sauvignon Blanc complements the creamy cheese perfectly. I love Santa Margherita Pinot Grigio—its citrus notes balance the richness without overpowering.
For red lovers, a light Chianti with its bright acidity works well, but avoid heavy cabernets. A sparkling prosecco also adds a festive touch for special occasions. 🍷
Unexpected Upgrades
For a restaurant-worthy touch, add crispy bacon bits—cook 4 slices bacon until crispy, chop, and sprinkle on top before baking. Or try sun-dried tomatoes—chop ¼ cup and fold into the sauce for a tangy twist.
A drizzle of hot honey (mix 2 tbsp honey + ½ tsp cayenne) adds a sweet-spicy kick that’s surprisingly delicious. 🔥
Make-Ahead Tips
Assemble the penne up to 24 hours ahead—cover and refrigerate the unbaked dish. When ready to bake, add 5-10 minutes to the baking time. For freezer-friendly prep, bake the penne, let it cool, then store in an airtight container for up to 3 months.
Reheat covered at 350°F for 15-20 minutes**, adding a splash of milk to restore creaminess. ❄️
Nutrition facts
Frequently asked questions
Can I make this recipe without heavy cream?
You can substitute with ½ cup Greek yogurt + ½ cup whole milk for a lighter version, but expect a slightly tangier flavor. For the closest texture, use ½ cup evaporated milk + ½ cup whole milk—it mimics the creaminess better than lighter alternatives. The sauce will still be rich, just with a slightly different mouthfeel.
Why did my cheese sauce get grainy?
Graininess usually happens when cheese melts unevenly, often from pre-shredded cheese (which contains anti-caking agents) or adding cold cheese directly to hot liquids. Always use block cheese shredded yourself, and warm the milk/cream mixture to 180°F before stirring in the cheese. If it happens, whisk in 1 tablespoon of butter and 1 tablespoon of milk to smooth it out.
How do I keep the breadcrumb topping from getting soggy?
Prevent soggy breadcrumbs by mixing them with olive oil (not butter) right before baking—this creates a moisture barrier. Also, bake at 375°F for 20-25 minutes uncovered, then broil for 1-2 minutes at the end for extra crispiness. For maximum crunch, press the breadcrumbs gently with your fingers before baking to compact them.
Can I make this vegetarian?
Skip the protein add-ons and boost flavor with sautéed mushrooms or roasted cherry tomatoes. Add ½ cup spinach or sun-dried tomatoes to the sauce for extra depth. For a meaty texture, try crumbled tempeh or white beans (drained and rinsed). The dish will still be hearty and satisfying.
How do I reheat leftovers without drying it out?
Cover the dish with foil and reheat at 350°F for 15-20 minutes, adding 2-3 tablespoons of milk or cream to restore creaminess. For microwave reheating, sprinkle 1 tablespoon of milk over the dish, cover loosely, and heat in 30-second intervals until warm. Avoid high heat—it turns the cheese rubbery.