Homemade Smokey Bones Mac and Cheese

Smokey Bones serves its mac and cheese as a creamy, cheese-heavy side that pairs naturally with smoked ribs, brisket and pulled pork. It is the kind of side that is rich and silky, with a gentle smokiness that suits barbecue plates.

This homemade copycat is an approximation based on the dish’s general style, not an official recipe. A stovetop cheese sauce built on a butter and flour base gives you that glossy, clingy texture, and it costs a fraction of ordering out when you feed a crowd.

About Smokey Bones’s Mac and Cheese

Barbecue-house mac and cheese is defined by a smooth, stable cheese sauce rather than a dry baked casserole. The sauce starts as a roux, a cooked paste of butter and flour, which is whisked with warm milk to form a béchamel. Cheese melts into that base off the heat so it stays creamy rather than greasy or grainy.

Sharp cheddar supplies flavor, while a small amount of American cheese contains emulsifying salts that keep the sauce smooth and prevent splitting. A touch of smoked paprika and dry mustard adds a subtle barbecue-joint character without overpowering the cheese.

How Much Does It Cost to Make Smokey Bones’s Mac and Cheese at Home?

A full batch makes 6 side servings for an estimated $9.37 in ingredients, roughly $1.56 per serving. Ordering the equivalent at Smokey Bones runs around $5.99 (approximate menu price), so making it yourself saves an estimated $4.43 (74%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making it at home lets you shred real cheese from the block, which melts far better than pre-shredded bags, and control the seasoning and smokiness to your taste. A single pot of sauce serves a whole family or a cookout, and leftovers reheat well, so it stretches much further than a restaurant side order.

Ingredients for Copycat Smokey Bones Mac and Cheese

Here’s the full ingredients list you’ll need to make Smokey Bones Mac and Cheese at home:

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 0.25 cup all-purpose flour
• 3 cup whole milk
• 12 oz sharp cheddar, freshly shredded
• 4 oz white American cheese, torn
• 4 oz smoked bacon, cooked and crumbled (optional topping)
• 2 tsp kosher salt, black pepper, smoked paprika, garlic powder and dry mustard, combined

A few ingredient notes:

• Shred cheddar from a block. Pre-shredded cheese is coated with anti-caking starch that can make the sauce gritty.
• White American cheese from the deli counter melts best and keeps the sauce silky; processed slices work in a pinch.
• Smoked paprika is the easiest way to add a barbecue-style smoky note without any special equipment.

How to Make Smokey Bones Mac and Cheese at Home

Prep: 15 min · Cook: 30 min · Makes: 6 side servings

1. Bring a large pot of generously salted water to a boil. Cook the macaroni about 1 minute short of the package time so it stays slightly firm, then drain and set aside.
2. While the pasta cooks, gently warm the milk in a saucepan or microwave until steaming but not boiling.
3. In a large, deep pot over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes until it smells lightly nutty but has not browned.
4. Slowly pour in the warm milk a little at a time, whisking constantly to avoid lumps. Simmer, stirring, for 4 to 5 minutes until the sauce coats the back of a spoon.
5. Remove the pot from the heat. Stir in the seasonings, then add the American cheese and cheddar a handful at a time, stirring until each addition melts before adding more.
6. Fold in the drained macaroni and stir until every piece is coated. Return to very low heat for a minute or two if needed to warm through, loosening with a splash of milk if the sauce is too thick.
7. Taste and adjust the salt, pepper and smokiness. Top with crumbled bacon if using.
8. Let the mac and cheese rest for 5 minutes before serving so the sauce thickens slightly and clings to the pasta.

Tips for the Best Results

• Warm the milk before adding it to the roux to help prevent lumps.
• Take the pot off the heat before adding cheese so the sauce does not turn grainy or oily.
• Undercook the pasta slightly since it keeps softening in the hot sauce.
• Salt the pasta water well, because the pasta itself is the only part that gets seasoned from within.

Common Mistakes to Avoid

• Using pre-shredded cheese, which can leave the sauce grainy.
• Adding cheese over high heat, which causes the sauce to break and turn greasy.
• Overcooking the pasta so it turns mushy once combined with the sauce.
• Skipping the rest time, which leaves the sauce thinner than it should be.

Variations to Try

• Top with buttered breadcrumbs and broil briefly for a crisp, baked-style crust.
• Stir in diced jalapeño or a dash of hot sauce for a spicy version.
• Fold in chopped smoked sausage or pulled pork to turn it into a main dish.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days. The sauce firms up as it cools, so reheat gently on the stovetop over low heat with a splash of milk, stirring often, or microwave in short intervals, stirring between each one. Freezing is possible but may change the sauce texture slightly.

What to Serve It With

Serve it alongside smoked ribs, pulled pork, brisket or barbecue chicken for a classic smokehouse plate. It also works well with coleslaw, collard greens, baked beans or cornbread to round out a full barbecue spread.

The Bottom Line

Smokey Bones’s Mac and Cheese is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $9.37 in everyday ingredients you get 6 side servings, fresh and warm, for roughly 74% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

What cheeses are best for a Smokey Bones style mac and cheese?

A mix of sharp cheddar for flavor and white American cheese for smoothness works best. The American cheese contains emulsifiers that keep the sauce creamy and stable. This is a homemade approximation rather than the restaurant’s exact blend.

Can I bake this mac and cheese?

Yes. Transfer the finished mac and cheese to a baking dish, top with breadcrumbs or extra cheese, and bake at 375°F for about 15 to 20 minutes until bubbling and golden. Stovetop style stays creamier, while baking gives a firmer, crustier top.

How do I keep the cheese sauce from turning grainy?

Shred your own cheese, remove the pot from the heat before adding it, and add it gradually. Overheating or using starch-coated pre-shredded cheese are the most common causes of grainy sauce. Stir gently until each handful melts.

Can I make it ahead of time?

You can make it a day ahead and refrigerate it in an airtight container. Reheat slowly on the stovetop with a splash of milk to loosen the sauce and bring back the creamy texture. Avoid high heat, which can cause the sauce to separate.

What pasta works best?

Elbow macaroni is the classic choice because its curved shape holds the sauce well. Shells, cavatappi or penne also work nicely. Cook any shape just shy of done so it finishes in the sauce.

How do I add a smoky flavor without a smoker?

Smoked paprika, smoked cheddar and crumbled smoked bacon all add smokiness with no special equipment. Use a little at a time and taste as you go. These give a barbecue-style note, though they will not replicate real wood-smoked flavor.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Smokey Bones’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Smokey Bones or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.