Appetizers
Applebee's Three Cheese Penne delivers that signature crispy breadcrumb crown over creamy, melty cheese rivers—now you can recreate it at home with this restaurant-quality recipe.
The secret lies in perfectly cooked penne tossed in a velvety blend of mozzarella, parmesan, and provolone, then crowned with a golden, buttery breadcrumb topping that stays crispy even after baking.
What sets this recipe apart is the balance of textures: tender pasta, rich cheese sauce, and that satisfying crunch from the breadcrumb topping. I've adapted the restaurant's method for home kitchens, ensuring every bite delivers that same comforting, indulgent experience without requiring special equipment.
The cheese sauce is made from scratch for maximum flavor, while the breadcrumb topping gets extra crispy thanks to a simple baking technique.
By the time you serve this dish, you'll have golden-brown penne piled high with bubbling cheese sauce and a perfectly crispy breadcrumb crown that holds its shape. The aroma alone will have everyone gathering at the table, and the first bite delivers that restaurant-quality satisfaction you've been craving.
This is comfort food at its finest—elegant enough for company but simple enough for weeknight dinners.
The best part? This recipe scales beautifully for parties or leftovers, making it perfect for any occasion. Once you try homemade, you'll never settle for the restaurant version again. Let's get cooking—your taste buds will thank you.
Ingredients for applebee's three cheese penne
These restaurant-quality ingredients deliver that signature crispy crown over velvety cheese rivers.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry, restaurant-quality preferred |
| Shredded Mozzarella Cheese 🧀 | 8 oz | Part-skim for creaminess |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Provolone Cheese 🧀 | 4 oz | Shredded, mild variety |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Whole Milk 🥛 | ¼ cup | Warmed for smooth sauce |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Panko Breadcrumbs 🍞 | ½ cup | Japanese-style for crispiness |
| Dried Parsley Flakes 🌿 | 1 tbsp | For garnish |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For tossing pasta |
The cheese blend makes or breaks this dish. Parmigiano-Reggiano from the deli counter (not pre-grated) gives the sauce depth, while low-moisture mozzarella keeps it creamy. Provolone adds that signature tang—skip the pre-shredded stuff (it gets gummy). For the breadcrumbs, Panko from Trader Joe's stays crispy longer than regular breadcrumbs. The butter matters too: use European-style unsalted for better flavor. Penne should be restaurant-quality (like Barilla or De Cecco)—the right shape holds the sauce better.
No Parmesan? Pecorino Romano works in a pinch, but it's stronger so use half the amount. Short on provolone? Sharp cheddar gives a different but still delicious profile. The sauce needs thickening—if you're out of flour, cornstarch at half the amount does the trick. For the breadcrumb crown, crushed cornflakes add crunch without extra prep. The garlic can be jarred minced if you're in a rush, but fresh is always better. And if you're watching calories, reduce the butter by 2 tbsp—the dish still shines.
Pasta water is liquid gold—save 1 cup before draining. The sauce reheats beautifully, so make extra for leftovers (it tastes even better the next day). Store in an airtight container for 3 days in the fridge or 3 months frozen. For the breadcrumb crown, bake it separately at 375°F for 5-7 minutes—this keeps it extra crispy. Garnish with parsley right before serving (it wilts fast). This dish scales perfectly for parties—just double the crown ingredients and bake in batches.
Why You'll Love This Recipe
- Cheese Overload Joy: I’ll never get tired of that perfect trio—mozzarella’s gooey pull, provolone’s sharp bite, and parmesan’s nutty crunch all melting together. The butter ties it into something dangerously rich without being heavy.
- One-Pot Wonder: Boil the penne, dump in the cheese, and stir until it’s all creamy and golden. No fancy techniques, no extra pans—just you, a pot, and 15 minutes of pure satisfaction. (Yes, even on a Tuesday night.)
- Budget-Friendly Feast: Three kinds of cheese might sound fancy, but they stretch further than you’d think. A single batch feeds four for under $10, and the leftovers? Just as good reheated the next day.
- Weeknight Workhorse: This is my go-to when I need something fast but still feels special. Toss in a handful of spinach or some grilled chicken if I’m feeling fancy, but honestly? The cheese alone does all the heavy lifting.
Step-by-step instructions for applebee's three cheese penne
Here's how to recreate that signature crispy crown and creamy cheese sauce at home.
Cook the Pasta Until Al Dente
Bring a large pot of water to a rolling boil and add the 12 oz penne pasta along with 1.5 tsp salt. Cook according to package directions, but stop 1 minute before the suggested al dente time - we want it to finish cooking in the cheese sauce. Reserve 1 cup of pasta water before draining, as this starchy liquid is essential for creating a silky sauce.
Real talk: don't rinse the pasta after draining. The surface starch helps the cheese sauce cling beautifully to each strand. I like to give the pasta a quick toss in a large bowl right after draining to prevent sticking while I prepare the sauce.
Prepare the Cheese Sauce Foundation
In a large skillet over medium heat, melt the 0.5 cup unsalted butter until it foams. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Immediately whisk in the 0.25 cup all-purpose flour to form a roux - cook for exactly 1 minute, stirring constantly to prevent burning.
This is where the magic begins. The roux forms the base that will thicken our cheese sauce beautifully. If you notice the mixture darkening too quickly, reduce the heat slightly. Next, gradually whisk in the 0.5 cup heavy cream and 0.25 cup warmed whole milk, letting the sauce simmer for 2-3 minutes until it thickens noticeably.
Create the Melty Cheese Rivers
Reduce heat to low and begin adding the cheeses in stages. First, stir in the 4 oz shredded provolone cheese and 8 oz shredded mozzarella cheese, letting each melt completely before adding the next. Then add the 1 cup freshly grated parmesan cheese - this final addition should create those signature cheese rivers that flow through the pasta.
I know it seems like too much cheese, but trust me - the sauce will come together beautifully. Keep stirring gently until the cheese is fully melted and the sauce reaches a creamy consistency. If it's too thick, add pasta water 1 tablespoon at a time until it reaches a smooth, pourable texture. Season with 0.5 tsp black pepper and taste - you may need to adjust the salt slightly, as the cheeses vary in saltiness.
Assemble and Create the Crispy Crown
Add the drained pasta to the cheese sauce and toss gently to coat each strand completely. The residual heat will finish cooking the pasta perfectly. For the crispy crown, mix the 0.5 cup panko breadcrumbs with 1 tbsp dried parsley flakes in a small bowl. Spoon the pasta onto a serving platter and create a well in the center.
Spoon the remaining cheese sauce into the well, then sprinkle the breadcrumb mixture evenly over the top. The key here is to press down gently but firmly - this ensures the breadcrumbs adhere and create that perfect crispy texture. Bake at 375°F for 3-4 minutes until the breadcrumbs turn golden brown and crispy.
Serve Immediately for Maximum Crispiness
Remove from the oven and let rest for 1 minute before serving. The contrast between the crispy breadcrumb crown and the creamy cheese rivers is what makes this dish so special. I like to garnish with an extra sprinkle of freshly grated parmesan cheese and black pepper right before serving.
This dish is best served immediately while the breadcrumbs are at their crispiest. The cheese sauce will continue to thicken slightly as it cools, but the texture remains luxurious. Each bite should deliver that perfect combination of creamy, melty cheese with a satisfying crunch from the breadcrumb crown.
Pro Tips For Making Applebee'S Three Cheese Penne
- Cook Pasta Al Dente: The recipe calls for "al dente" penne—don’t overcook it like you’re making a soup. Test a piece at 60 seconds before the package’s suggested time; it should have a slight bite. I learned this the hard way after mushy penne ruined my first attempt.
- Melt Cheese Slowly: Dump all three cheeses in at once and stir? Don’t. Start with half the mozzarella and provolone, let them melt into the butter first, then add the rest. Parmesan goes in last—just a sprinkle—to keep it sharp, not stringy. (Yes, even if you’re impatient like me.)
- Skip Pre-Shredded Cheese: Pre-shredded cheese has anti-caking agents that make it less gooey. Grate your own mozzarella and provolone—it melts smoother and sticks better to the pasta. Parmesan? Buy the block and zest it fresh. Worth the 2 minutes.
- Finish with Butter: The recipe likely tosses the cheeses in last, but here’s the upgrade: After draining the pasta, toss it with a splash of pasta water and a pat of cold butter. Then add the cheeses. The butter coats each strand, making the sauce clingier and richer. (Your future self will thank you.)
Dietary considerations for this applebee's three cheese penne
Gluten-Free Adaptation
To make this dish gluten-free, replace the pasta with gluten-free penne (brands like Barilla or Jovial work well). For the breadcrumb crown, use certified gluten-free panko—I recommend Annie's or Schär brands.
The sauce remains unchanged, but always check your cheese labels for hidden gluten in additives. Serve with a side of garlic bread made with gluten-free flour to keep the experience complete. 🌾
Dairy-Free Options
For a dairy-free version, substitute the cheeses with nutritional yeast (for umami depth) and vegan mozzarella shreds like Miyoko's or Violife. Replace butter with olive oil and use unsweetened almond milk instead of heavy cream.
The breadcrumb crown can stay the same, but check panko for dairy additives. Flavor with lemon zest and nutritional yeast to mimic the cheesy taste. 🧀→🌱
Lower-Calorie Version
Reduce calories by using whole wheat penne and cutting the butter to 0.25 cup (save 2 tbsp). Swap heavy cream for light cream and use part-skim mozzarella (4 oz). Keep the provolone and parmesan amounts the same for flavor.
For the crown, use half the panko (0.25 cup) and add 1 tbsp crushed cornflakes for extra crunch without extra fat. The dish stays rich but lighter. 💪
Lactose-Sensitive Fix
If lactose intolerance is the concern (not dairy allergy), use aged cheeses like sharp cheddar or lactose-free mozzarella (brands like Green Valley or Sargento). The provolone and parmesan are naturally lower in lactose, so those can stay.
For the sauce, add 1 tsp lemon juice to help digestibility. The breadcrumb crown remains safe as long as it's plain panko without butter. 😊
Vegetarian Protein Boost
Add 1 cup cooked white beans (cannellini or great northern) to the pasta for extra protein. Drain and rinse them well to remove excess starch, then toss with the penne. For a meaty texture, try 1 cup crumbled tempeh sautéed with garlic before mixing in.
The cheese sauce will cling beautifully to both ingredients, keeping the dish hearty and satisfying. 🌱💛
Nutrition facts
Frequently asked questions
Can I make this recipe without fresh parmesan?
Yes! Use 1 cup freshly grated Parmigiano-Reggiano if possible, but Pecorino Romano works in a pinch—just reduce to ½ cup since it's stronger. Pre-grated cheese often contains anti-caking agents that make the sauce grainy, so avoid it. For extra flavor, toast 1 tbsp grated parmesan in the butter before making the roux.
Why did my breadcrumb crown turn soggy?
Soggy crowns happen when moisture seeps through before baking. Press the breadcrumbs firmly into the sauce, then bake at 375°F for 5-7 minutes—don’t peek! For extra crispiness, bake the crown separately on a parchment-lined tray for 3-4 minutes before placing it on the pasta. A splash of pasta water in the breadcrumb mix can also help bind it.
Can I prep this dish ahead of time?
Assemble the pasta and sauce up to 1 day ahead, cover tightly, and refrigerate. Reheat gently in a skillet with 1 tbsp butter until warm. For the breadcrumb crown, toast it fresh before serving—it only takes 5 minutes in the oven. The cheese sauce actually improves overnight, becoming even creamier!
What’s the best way to reheat leftovers?
Leftovers reheat beautifully in a skillet over medium-low heat with 1 tbsp butter or olive oil and 2 tbsp pasta water to loosen the sauce. For the breadcrumb crown, pop it under the broiler for 1-2 minutes to restore crispiness. Microwaving works in a pinch, but the texture suffers—always reheat gently to avoid a greasy mess.
Can I make this with different pasta shapes?
While penne holds the sauce best, rigatoni or fettuccine work well too. Avoid long, thin noodles like spaghetti—they’ll get mushy. For a fun twist, try farfalle (bow-tie pasta) or fusilli, but stick to 12 oz total to maintain the dish’s richness. The breadcrumb crown will still look stunning!