Grilled White Cheddar Mac and Cheese (Alabama Style) | Arteflame

Introduction

There is nothing quite like the sight of a heavy cast iron skillet bubbling away on an open fire, the cheese turning golden and sizzling against the hot metal. This Alabama Grilled White Cheddar Mac and Cheese takes the ultimate comfort food and elevates it with the kiss of wood smoke. It is the perfect side dish for a backyard gathering, bringing a warmth and richness that pairs beautifully with the crisp evening air. The aroma of toasted butter and sharp cheese is guaranteed to draw everyone to the grill.

Why This Recipe Works

What makes this dish truly unforgettable is the secret weapon: Alabama White Sauce. Its signature vinegar and pepper punch cuts right through the heavy cream and rich sharp white cheddar, creating a complex flavor profile that is savory, smoky, and bright. It transforms a standard heavy side into something zesty and addictive.

Pro-Tips for the Perfect Melt

• Shred your own cheese: Pre-bagged shreds contain anti-caking agents that prevent smooth melting. For that velvety, restaurant-quality pull, always buy a block and grate it yourself.
• Mind the heat zones: Cast iron retains heat intensely. Keep your skillet in a medium heat zone on the plancha to ensure the sauce bubbles gently without scorching the bottom.

Swaps and Substitutions

If you don’t have Alabama White Sauce on hand, you can make a quick version with mayonnaise, apple cider vinegar, and plenty of black pepper. For a nuttier flavor profile, feel free to swap the Monterey Jack for Gruyère or mild Fontina.

Ingredients

The Pasta and Base

• 1 lb Elbow Macaroni (or shell pasta)
• 1/2 cup Unsalted Butter
• 1/2 cup All-Purpose Flour
• 4 cups Whole Milk
• 1 cup Heavy Cream

The Cheese and Flavor Profile

• 4 cups Sharp White Cheddar Cheese, freshly grated
• 1 cup Monterey Jack Cheese, freshly grated (for meltability)
• 1/2 cup Alabama White BBQ Sauce
• 2 tbsp BBQ Rub (your favorite savory blend)
• 1 tsp Garlic Powder
• Salt and Black Pepper to taste

The Topping

• 1 cup Panko Breadcrumbs
• 1/4 cup Unsalted Butter, melted
• 2 tbsp Fresh Parsley, chopped

Instructions

Step 1: Prepare the Grill and Pasta

1. Start by firing up your Arteflame grill. You want to establish a medium heat zone on the flat cooktop, ensuring the fire is mature enough to sustain heat without excessive flare-ups.
2. While the grill is heating, par-boil your elbow macaroni in salted water. Cook the pasta until it is just shy of al dente (about 1-2 minutes less than the package instructions). It will finish cooking in the cheese sauce on the grill. Drain and set aside with a drizzle of oil to prevent sticking.

Step 2: Create the Roux

1. Place a large cast-iron skillet or Dutch oven directly on the flat cooktop surface of the Arteflame.
2. Add the 1/2 cup of butter and allow it to melt completely.
3. Whisk in the flour constantly for about 2 minutes. You are looking for a blonde roux that is bubbling and has lost its raw flour smell, but has not turned brown.

Step 3: Build the Cream Sauce

1. Slowly pour in the whole milk and heavy cream while whisking vigorously to ensure no lumps form.
2. Continue to stir the mixture on the grill until it begins to simmer and thicken. The sauce should coat the back of a spoon.
3. Stir in the BBQ rub, garlic powder, salt, and pepper.

Step 4: Melt the Cheese

1. Remove the skillet from the direct high heat if it is bubbling too aggressively, moving it to a cooler zone on the plancha.
2. Gradually stir in the shredded White Cheddar and Monterey Jack cheeses, a handful at a time, whisking until smooth and fully melted.
3. Stir in the Alabama White BBQ sauce. This adds the signature tangy kick that defines this recipe.

Step 5: Combine and Bake

1. Fold the cooked macaroni into the cheese sauce until every noodle is generously coated.
2. In a small bowl, mix the Panko breadcrumbs with the melted butter and parsley. Sprinkle this mixture evenly over the top of the mac and cheese.
3. Leave the skillet on the grill, perhaps moving it closer to the fire for higher heat, and cover with a dome or lid if available to facilitate top-melting. Cook for 15–20 minutes until the sauce is bubbly and the breadcrumbs are golden brown and crispy.

Tips

Mastering mac and cheese on the grill requires a bit of intuition regarding heat management. Because cast iron retains heat so efficiently, it is crucial to keep your skillet in a medium-heat zone rather than directly over the fiercest flames, which can scorch the bottom of your dairy base before the top is crispy. If you notice the sauce thickening too quickly before the pasta is heated through, splash in a little extra milk to loosen the consistency.

Another vital tip is to always grate your own cheese. Pre-shredded bagged cheese contains anti-caking agents like cellulose, which prevent the strands from clumping but also prevent them from melting into a smooth emulsion. For that silky, restaurant-quality texture, buy a block of high-quality sharp white cheddar and shred it by hand right before you head out to the grill. This extra step makes a world of difference in the final mouthfeel of the dish.

Variations

While the Alabama White Sauce version is a crowd-pleaser, mac and cheese is an incredibly versatile canvas for culinary creativity. You can easily adapt this recipe to match the main protein you are grilling or to suit the specific tastes of your guests. Here are a few modifications to take this dish in a new direction:

• The Carnivore: Stir in crispy, chopped bacon or leftover pulled pork directly into the mac and cheese before adding the breadcrumb topping for a meaty main course.
• The Spice Lover: Dice fresh jalapeños or add a teaspoon of cayenne pepper to the roux to amplify the heat and contrast the creaminess.
• The Seafood Twist: Fold in chunks of lobster meat or crab and swap the BBQ rub for Old Bay seasoning for a coastal luxury version.
• Smoky Gouda: Substitute half of the white cheddar with smoked Gouda cheese to double down on the wood-fired flavor profile.
• Veggie Packed: Mix in roasted broccoli florets or caramelized onions to add texture and an earthier flavor profile to the dish.

Best pairings

This Alabama Grilled White Cheddar Mac and Cheese is rich and tangy, making it a heavyweight side dish that requires a robust main course to stand up to it. It pairs exceptionally well with meats that have been smoked or grilled with sweet and savory glazes. The acidity in the Alabama white sauce helps cleanse the palate, making it the perfect companion for fatty cuts of meat.

• Smoked Brisket: The peppery bark of a good brisket complements the creamy, sharp cheddar perfectly.
• BBQ Pork Ribs: The sweetness of a traditional red BBQ sauce on ribs contrasts beautifully with the tangy white sauce in the pasta.
• Grilled Ribeye Steak: For a steakhouse dinner at home, serve this alongside a perfectly seared ribeye.
• Spatchcock Chicken: Since Alabama white sauce is traditionally served with poultry, grilled chicken is the most authentic pairing for this dish.

Conclusion

Creating this Alabama Grilled White Cheddar Mac and Cheese on the Arteflame is more than just following a recipe; it is about embracing the outdoor cooking lifestyle. The combination of the open air, the crackle of the fire, and the aroma of bubbling cheese creates a sensory experience that brings people together. This dish proves that the grill isn't just for steaks and burgers—it's a versatile tool capable of producing gourmet comfort food.

We hope this recipe becomes a staple in your outdoor cooking rotation. The unique tang of the Alabama white sauce combined with the smoky finish of the grill offers a flavor profile that will have your guests asking for seconds, and probably the recipe. So fire up the grill, grab your cast iron, and get ready to enjoy the best mac and cheese you have ever tasted.