If you're up to a challenge, and you're good at lagers, you could do it. There are a couple of important things to consider, though. You will want to have good water for it, and you'll want to pitch a HUGE starter and start the fermentation at about 48 degrees, and keep it at about 50 degrees until it's time for the diacetyl rest.
The thing is, even with good temperature control, quality ingredients, and so on, sometimes the homebrewed version has too much "flavor". My dad tends to like my cream ale recipe (it's like Genessee Cream Ale) but not my lighter lagers. He doesn't like my pilsners and such, as they are "too much".
I make one beer for some BMC lovers that want more flavor. I call it "fizzy yellow beer" and it's made as an ale. But it's NOT a BMC clone- it's for BMC drinkers who are wanting to get more into craft beers without having a heavier beer. Both the cream ale recipe and the fizzy yellow beer recipe are in my posted recipes, if you're interested. But they aren't very close to a BMC clone at all.