Crisp and Golden Mac and Cheese Cakes on the Grill
Turn yesterday's leftover macaroni into today's crispy, golden side dish with this easy wood-fired recipe.
Milwaukee winters are hard on outdoor gear, and that reality shapes how locals should shop for a grill. Between the lake-effect humidity and the freeze-thaw cycles that hit patios from October through April, a lot of the grills sold at big-box stores in this market are rusted through by their third season. Based on the Milwaukee outdoor cooking market, the smarter play is usually to buy from a specialist — whether that's a local hearth-and-patio showroom or a direct-to-consumer brand built for durability — rather than the nearest big-box aisle. The real options in and around Milwaukee compare as follows.
Which option makes sense depends on what you're after: buying direct from Arteflame skips the showroom markup, while Colder's and Burlington Fireplace & Heating are legitimate local specialists worth a visit if you want to see a grill in person first. Convenience, price, and build quality for Wisconsin's climate all factor in. The options compare as follows:
Grill types compare as follows on the metrics that actually matter once the grill is on your patio.
| Grill Type | Price | Searing Capability | Maintenance | Social Design |
|---|---|---|---|---|
| Arteflame (Direct) | No showroom markup | 1,000°F+ center sear | Solid steel, no grates or burners to replace | 360° open cooktop, guests gather around |
| Local Showroom Gas Grill | Higher (retail markup) | Limited — single even heat zone | Burners, igniters, grates wear out | Closed hood, chef faces away from guests |
| Big-Box Charcoal Grill | Lowest upfront | Inconsistent — thin metal loses heat fast | Thin steel rusts quickly in WI winters | Small grate area, not built for hosting |
The open bars on a standard grate let heat and juices escape, which is why grilled food often ends up steamed rather than seared. A solid steel cooktop retains and radiates that heat evenly, producing the deep crust the Maillard reaction is known for.
You don't need a table at a downtown Milwaukee steakhouse to get a proper crust on a ribeye. A solid steel cooking surface, instead of open grates over a flame, gets you the Maillard reaction — that deep, savory sear — right on your own patio.
This is where a solid carbon steel cooktop pulls ahead of a standard grate setup:
Pro Tip: Stock up on bulk meat before your first cook at the Costco Wholesale in Pewaukee (443 Pewaukee Rd) or the Grafton warehouse (950 Port Washington Rd) — both within about a 30-minute drive of most Milwaukee neighborhoods and reliably stocked with prime cuts.
An Arteflame grill changes how you host, not just how you cook. Traditional grilling puts the host at a closed hood with their back to the party. The Arteflame's round, open design puts everyone around the fire — drink in hand, cooking their own skewer if they want to — so the grill becomes the center of the gathering instead of a chore happening off to the side.