Smoky Colorado Green Chili Mac and Cheese on the Arteflame Grill

There is nothing quite like the fusion of creamy comfort food and the rugged, smoky flavor of the outdoors. This Colorado-style Green Chili Mac and Cheese is not just a side dish; it is a culinary experience designed specifically for the Arteflame grill. By roasting fresh green chilies directly on the flat cooktop and baking the pasta in a cast-iron skillet, you unlock a depth of flavor that a standard kitchen oven simply cannot replicate. The blistering heat from the grill chars the peppers to perfection, while the open air infuses the sauce with a subtle, wood-fired aroma. The heat from the chilies cuts through the rich cheese sauce, creating a balanced, velvety bite with a distinct Southwestern kick. Whether you are hosting a backyard barbecue or enjoying a weekend evening on the patio, this recipe brings a gourmet twist to a classic favorite, ensuring every forkful is loaded with gooey cheese and charred perfection.

Ingredients

The Pasta & Base

• 1 lb elbow macaroni or large shells
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup half-and-half
• 1 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper

The Cheese & Flavor

• 4 cups Sharp Cheddar cheese, freshly grated (divided)
• 2 cups Monterey Jack cheese, freshly grated
• 4 fresh Anaheim or Poblano peppers (for roasting)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin

Instructions

Step 1: Roast the Green Chilies

1. Fire up your Arteflame grill. Aim for medium-high heat on the flat cooktop surface.
2. Place the whole Anaheim or Poblano peppers directly onto the flat top grill surface.
3. Grill the peppers, turning occasionally, until the skins are blistered and charred on all sides (about 5-8 minutes).
4. Remove the peppers from the heat and place them in a bowl covered with plastic wrap or a paper towel. Let them steam for 10 minutes to loosen the skins.
5. Peel off the charred skins, remove the seeds and stems, and chop the flesh into small dice. Set aside.

Step 2: Cook the Pasta

1. Place a pot of salted water directly on the hottest part of the Arteflame cooktop or on the center grill grate.
2. Bring to a boil and add the macaroni.
3. Cook until al dente (usually 1-2 minutes less than the package instructions), as it will continue cooking in the skillet later.
4. Drain and toss with a splash of oil to prevent sticking. Move the pot off the heat.

Step 3: Create the Cheese Sauce

1. Place a large cast-iron skillet on the flat cooktop surface over medium heat.
2. Melt the butter in the skillet. Once bubbling, whisk in the flour constantly for about 1-2 minutes to create a golden roux.
3. Slowly pour in the milk and half-and-half, whisking continuously to ensure no lumps form.
4. Simmer the mixture until it thickens enough to coat the back of a spoon.
5. Stir in the garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
6. Remove the skillet from direct high heat to a cooler zone of the flat top. Gradually stir in 3 cups of the Cheddar and all of the Monterey Jack cheese until fully melted and smooth.

Step 4: Combine and Bake

1. Add the cooked pasta and the chopped roasted green chilies to the cheese sauce in the cast-iron skillet. Stir until everything is evenly coated.
2. Top with the remaining 1 cup of Sharp Cheddar cheese.
3. Move the skillet back toward a hotter section of the Arteflame cooktop, or place it in the center grate if you have a pizza oven attachment or dome.
4. Cook for 10-15 minutes until the sauce is bubbly and the top layer of cheese is golden brown and slightly crispy.
5. Garnish with extra diced chilies or cilantro if desired and serve hot directly from the skillet.

Tips

To achieve the silkiest texture possible, always grate your cheese from a block rather than buying pre-shredded bags. Pre-packaged shredded cheese contains anti-caking agents like potato starch or cellulose, which prevent the cheese from melting smoothly and can result in a gritty sauce. When cooking on the Arteflame, temperature management is key. Remember that the flat top gets hotter the closer you are to the center fire. Start your roux and sauce near the center, but move the skillet toward the outer edge when adding the cheese to prevent the dairy from separating or scorching. Finally, don't rush the steaming process for the peppers; letting them sit covered ensures the skin peels off effortlessly, leaving you with tender, smoky flesh.

Variations

This Colorado-style mac and cheese is incredibly versatile and serves as a canvas for your culinary creativity. While the green chilies provide a distinct flavor profile, you can easily modify the dish to suit different palates or dietary preferences. Here are a few ways to elevate or alter the recipe:

• The Meaty Twist: Crispy bacon or diced pancetta adds a savory crunch that pairs beautifully with the creamy cheese and spicy chilies.
• Extra Heat: If you prefer more spice, swap one of the Anaheim peppers for a Jalapeño or Serrano pepper, keeping the seeds in for maximum kick.
• Protein Packed: Stir in grilled chicken breast or pulled pork to transform this side dish into a hearty main course.
• Breadcrumb Topping: For a textural contrast, mix Panko breadcrumbs with melted butter and sprinkle over the top before the final bake.
• White Truffle: A drizzle of white truffle oil right before serving adds an earthy elegance that complements the smoky cheese.

Best pairings

Because this Green Chili Mac and Cheese is rich, creamy, and slightly spicy, it requires pairings that can stand up to its bold flavors without being overwhelmed. It naturally complements smoky meats, making it the ultimate side dish for a barbecue feast. The acidity in certain beverages and sides also helps cut through the richness of the cheese sauce, cleansing the palate between bites.

• Grilled Ribeye Steak: The richness of the steak matches the weight of the pasta, while the char from the grill ties the meal together.
• Smoked Brisket: The peppery bark of a good brisket harmonizes perfectly with the green chili heat.
• Acidic Slaw: A vinegar-based coleslaw provides a crunchy, tangy contrast to the soft, creamy pasta.
• IPA or Pale Ale: The hoppy bitterness of an IPA cuts through the fat of the cheese and highlights the spice of the chilies.

Conclusion

Mastering this Colorado Charred Green Chili Mac and Cheese on your Arteflame grill changes the way you look at outdoor cooking. It proves that the grill isn't just for steaks and burgers, but a vessel for creating complex, layered comfort foods. The combination of the open fire, the heat retention of cast iron, and the fresh zest of roasted chilies creates a dish that is warm, inviting, and unforgettable. Whether you are feeding a hungry crowd after a hike or simply treating your family to a special dinner, this recipe captures the spirit of the Southwest in every bite. Fire up the grill, gather your ingredients, and get ready to serve the best mac and cheese you have ever tasted.