Easy Copycat City Barbeque Mac and Cheese Recipe

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Copycat City Barbeque Mac & Cheese Recipe


Baked copycat City Barbeque mac and cheese in a casserole dish with a spoon lifting creamy, cheesy elbow pasta.
Dig into that golden top and stretchy, velvety cheese for a homemade copycat of City Barbeque mac and cheese that tastes made for cookout plates.

If you love City Barbeque mac and cheese, you are in for a treat. This creamy, cheesy side dish is one of those comfort foods that almost steals the show from the barbecue. It is rich, smooth, cozy, and packed with that classic baked-style flavor people crave.

Today I’m sharing an easy copycat mac and cheese recipe inspired by the version served at City Barbeque. This homemade version is simple enough for a weeknight but tasty enough for cookouts, potlucks, game day, and holiday dinners too.

If you’ve ever wanted a restaurant-style mac and cheese recipe you can make at home with basic ingredients, this one is for you.

About City Barbeque and Why Their Mac & Cheese Stands Out

City Barbeque is known across the USA for hearty barbecue plates, smoky meats, and classic comfort food sides. While the smoked brisket, ribs, and pulled pork get a lot of attention, the mac and cheese has earned a loyal fan base of its own. And honestly, it makes sense.

Good barbecue needs great sides. It is like a band needing a strong drummer. Without that support, the whole meal feels a little flat. City Barbeque’s mac and cheese brings that creamy, cheesy balance to smoky meats and tangy sauce.

This dish is iconic because it is velvety, rich, and deeply comforting. The pasta is tender, the cheese sauce is smooth, and every bite feels warm and satisfying. It has that homemade feel people love, with a polished restaurant texture that keeps you coming back for another scoop.

This recipe is inspired by the dish served at City Barbeque. It is not the restaurant’s actual recipe, just a homemade version created to capture a similar flavor and texture.

Why You’ll Love This Copycat City Barbeque Mac & Cheese

  • Easy to make with common grocery store ingredients
  • Ultra creamy and family friendly
  • Perfect side dish for barbecue, grilled chicken, burgers, or ham
  • Great for holidays and potlucks
  • Easy to adapt for gluten-free, dairy-free, and other needs

I also love that this recipe tastes like something that took all afternoon, even though it really comes together without too much fuss.

Copycat City Barbeque Mac & Cheese Ingredients

Servings: 8 side dish servings

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1 teaspoon kosher salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded mild cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 4 ounces cream cheese, softened and cubed
  • Optional: 2 tablespoons chopped parsley for garnish

Approximate nutrition per serving: 510 calories, 24g protein, 33g fat, 34g carbs

These numbers are approximate and can vary depending on the brands you use.

How to Make Copycat City Barbeque Mac & Cheese

This homemade mac and cheese recipe is very doable, even if you don’t make cheese sauce often. Just take it one step at a time.

  1. Boil the pasta.
    Fill a large pot with water and add a generous amount of salt. Bring it to a boil. Add the elbow macaroni and cook until just barely al dente, following the package directions but shaving off about 1 minute. The pasta will keep softening in the sauce, so you do not want it too mushy. Drain and set aside.
  2. Warm the milk.
    Pour the milk into a microwave-safe bowl or small saucepan and warm it slightly. It should be warm, not hot. This helps the sauce come together more smoothly and keeps it from clumping.
  3. Make the roux.
    In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour. Keep whisking for about 1 to 2 minutes. The mixture should look smooth and lightly bubbly. This step cooks out that raw flour taste.
  4. Build the cream sauce.
    Slowly pour in the warm milk, whisking the whole time. Then add the heavy cream. Keep whisking until the sauce is smooth. Let it cook over medium heat for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
  5. Season the sauce.
    Add the salt, black pepper, dry mustard, garlic powder, and onion powder. Stir well. These seasonings do not make the sauce spicy. They just deepen the flavor and give it that savory restaurant-style taste.
  6. Add the cheeses.
    Lower the heat to low. Add the cream cheese first and stir until melted. Then add the cheddar and Monterey Jack a handful at a time. Stir between each addition until the sauce is silky and fully melted. Do not rush this step. High heat can make cheese sauce grainy.
  7. Combine pasta and sauce.
    Add the drained macaroni to the cheese sauce. Stir gently until every piece is coated. If the sauce seems too thick, splash in a little more warm milk, a few tablespoons at a time, until it reaches the texture you like.
  8. Serve or bake briefly if desired.
    You can serve it right away for a super creamy stovetop version. If you want a more set, casserole-style texture like many barbecue restaurant sides, spoon it into a buttered baking dish and bake at 350°F for 10 to 15 minutes.
  9. Serve safely.
    If you bake it, the center should be hot all the way through. For food safety, hot dishes like this should reach 165°F when reheated or held for serving. Do not leave mac and cheese sitting out at room temperature for more than 2 hours, or 1 hour if it is very hot outside.

Helpful Tips for the Best Restaurant-Style Mac and Cheese

  • Grate your own cheese if you can. Pre-shredded cheese often has anti-caking powder that can make sauce less smooth.
  • Do not boil the sauce after adding cheese. Gentle heat keeps it creamy.
  • Undercook the pasta slightly so it does not turn mushy.
  • Use whole milk and cream for the richest texture.
  • Taste before serving. Sometimes a tiny extra pinch of salt wakes everything up.

Think of cheese sauce like a calm conversation. Low and slow works better than loud and fast.

Easy Time-Saving Options for Home Cooks

Need to make this recipe fit real life a little better? I get it. Some days you want homemade flavor without every extra step.

Here are a few easy shortcuts:

  • Use a bag of pre-shredded cheese if you are in a hurry. The sauce may be slightly less silky, but it will still taste great.
  • Make it ahead by preparing the cheese sauce and pasta separately, then combining and baking later.
  • Turn it into a casserole for potlucks. Pour it into a baking dish, cover, and warm before serving.
  • Slow cooker method: Make the sauce on the stove first, then transfer it with the pasta to a slow cooker on the warm setting for serving. Stir now and then so the edges do not overcook.

I would not recommend cooking the whole sauce from scratch in the slow cooker because the texture can get tricky. But using it to keep the mac and cheese warm for a party works really well.

What to Serve with Copycat City Barbeque Mac & Cheese

This barbecue side dish recipe goes with just about everything. A few favorite pairings are:

  • Smoked brisket
  • Pulled pork sandwiches
  • Barbecue chicken
  • Ribs
  • Meatloaf
  • Ham
  • Green beans
  • Coleslaw
  • Cornbread

If you ask me, a plate with barbecue, mac and cheese, and coleslaw is hard to beat.

Allergy-Friendly and Preference-Friendly Modifications

One thing I always appreciate in a recipe is knowing how to adjust it for different needs. Whether you are cooking for allergies, sensitivities, or personal preferences, here are some solid options.

Gluten-Free Mac and Cheese

  • Use your favorite gluten-free elbow pasta.
  • Replace the all-purpose flour with a 1-to-1 gluten-free flour blend or sweet rice flour.
  • Check all cheese labels and seasoning blends to make sure they are certified gluten-free if needed.

Dairy-Free Mac and Cheese

  • Use a plain unsweetened dairy-free milk, such as oat milk or almond milk.
  • Swap the heavy cream for full-fat canned coconut milk or a dairy-free cream alternative.
  • Use dairy-free butter and dairy-free shredded cheese.
  • Add 2 to 3 tablespoons nutritional yeast for extra cheesy flavor.
  • A spoonful of dairy-free cream cheese can help mimic the creamy texture.

Vegan Mac and Cheese

  • Follow the dairy-free swaps above.
  • Make sure the pasta is egg-free.
  • For a richer vegan sauce, blend in cooked carrots, soaked cashews, or plain mashed potatoes. It sounds unusual, but it makes the sauce creamy and smooth.

Lower-Lactose Option

  • Try lactose-free milk.
  • Use aged cheddar, which is often lower in lactose than softer cheeses.
  • Skip the cream cheese if needed and add a bit more shredded cheese instead.

Egg-Free

  • This recipe is naturally egg-free as written, which is helpful for many families.

Nut-Free

  • The base recipe is generally nut-free, but always check labels on pasta, cheese, and dairy alternatives.

Soy-Free

  • Use soy-free dairy-free substitutes if making modifications.
  • Again, read labels carefully because many dairy-free cheese products contain soy.

Protein Boost

  • Stir in chopped rotisserie chicken, pulled pork, or diced smoked turkey.
  • You can also use a high-protein pasta if you want to make it more filling.

Not Paleo

  • Traditional macaroni and cheese is not paleo because it includes pasta, dairy, and flour.
  • If you need a paleo-style version, try using roasted cauliflower in place of pasta and a sauce made from blended cashews, nutritional yeast, and unsweetened dairy-free milk.

When making allergy-friendly changes, I suggest testing a half batch first if you are trying a new cheese or pasta. Some alternatives melt beautifully, and some need a little coaxing.

Storage, Reheating, and Food Safety

  • Refrigerate leftovers in an airtight container within 2 hours.
  • Store in the refrigerator for up to 4 days.
  • Reheat in the microwave or on the stovetop with a splash of milk.
  • Heat leftovers to 165°F before serving.
  • Do not freeze unless you are okay with a softer texture after thawing. Cream-based sauces can separate a bit.

Leftover mac and cheese tends to thicken in the fridge, so a little milk works like magic when reheating.

Frequently Asked Questions

Can I make this ahead of time?
Yes. You can cook the pasta and make the sauce ahead, then combine and bake later. If it thickens too much before baking, stir in a little extra milk.

What cheese is best for copycat City Barbeque mac and cheese?
A mix of sharp cheddar, mild cheddar, and Monterey Jack gives the best balance of flavor and meltability.

Can I add a topping?
You can, but the restaurant-inspired version is more about creamy texture than a crunchy top. If you like, add buttered breadcrumbs and broil briefly.

Why is my cheese sauce grainy?
Usually the heat was too high, or the cheese was added too fast. Lower heat and gradual mixing help a lot.

Final Thoughts

This copycat City Barbeque mac and cheese recipe is creamy, cozy, and exactly the kind of side dish that gets scraped clean first. It has that rich, cheesy flavor people expect from a good barbecue joint, but it is easy enough to make right in your own kitchen.

If you try this recipe, I’d love to hear how it turned out. Did you serve it with ribs? Spoon it next to pulled pork? Sneak a bowl for lunch the next day? Leave a comment and share your favorite way to enjoy it.

And if this recipe made your dinner a little easier or a little more delicious, feel free to share it with friends and family too.

Disclaimer

This recipe is a copycat recipe inspired by the flavors and style of City Barbeque Mac & Cheese. It is not the restaurant’s actual recipe, and no knowledge of any proprietary recipe is implied. This post is for informational and entertainment purposes only and is not affiliated with, endorsed by, or sponsored by City Barbeque.

Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through links, at no extra cost to you.

Location: Georgetown, IN, USA

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