Grilled Mac & Cheese (Vermont Cheddar) | Arteflame

Introduction

There is nothing quite like pulling a heavy cast-iron skillet off the fire, the contents still bubbling furiously with a golden, crispy crust. This Grilled Vermont Cheddar Mac & Cheese captures the very essence of comfort food, elevated by the kiss of open flame. It smells of sharp, nutty cheese and a hint of woodsmoke, instantly transporting you to cozy evenings spent gathered around the grill with friends. The texture is complex—creamy and velvety on the inside, with that irresistible crunchy topping that only high-heat grilling can achieve.

Why This Recipe is a Keeper

What makes this version superior to oven-baked alternatives is the Arteflame’s unique heat. The high heat sears the bottom for a delicious crunch, while the open air infuses a depth of flavor you just can’t get indoors. Plus, it’s a showstopper—cooking the roux and melting the cheese right on the plancha makes the process as enjoyable as the eating. It is the perfect side dish because it feels gourmet but is surprisingly forgiving to cook.

Tips for Success

• Grate your own cheese: Pre-shredded bags contain anti-caking agents like potato starch that prevent a smooth melt; block cheese yields the silkiest sauce.
• Keep it moving: Cast iron holds heat intensely. If the sauce bubbles too fast, slide the skillet to the cooler outer edge of the grill to prevent the oil from separating.
• Toast the crumbs: For extra texture, toast your Panko breadcrumbs with a little butter on the flat top before sprinkling them over the pasta.

Ingredient Substitutions

If you prefer a milder flavor, swap the sharp Vermont cheddar for Monterey Jack or Gruyère for a nuttier profile. For a lighter sauce, you can use half-and-half instead of heavy cream, though the result will be slightly less velvety.

Ingredients

• 1 lb Elbow macaroni (or pasta shape of choice)
• 4 cups Sharp Vermont Cheddar cheese, freshly grated (divided)
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Unsalted butter (plus extra for the skillet)
• 1/2 cup All-purpose flour
• 4 cups Whole milk, warmed
• 1 cup Heavy cream
• 1 tbsp Dijon mustard
• 1 tsp Smoked paprika
• 1/2 tsp Garlic powder
• Salt and freshly ground black pepper to taste
• 1 cup Panko breadcrumbs
• 2 tbsp Fresh parsley, chopped (for garnish)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-sized fire in the center of your Arteflame grill. You want to establish a good bed of coals to ensure even heat distribution across the cooktop.
2. Allow the flat cooktop to heat up. You will be using the cooler outer edges for slow simmering and the hotter center areas for boiling and browning.
3. Place a large cast-iron skillet on the cooktop to preheat. Swipe a little butter or oil across the surface to season it before adding ingredients.

Step 2: Cook the Pasta and Roux

1. While you can pre-boil pasta indoors, you can also place a pot of salted water on the hottest part of the Arteflame cooktop (closest to the center grate) to boil the macaroni until al dente. Drain and set aside.
2. Move your cast-iron skillet to a medium-heat zone on the flat top. Melt the 1/2 cup of butter until it bubbles gently.
3. Whisk in the flour constantly for about 2 minutes to create a roux. It should turn a light golden color and smell nutty/toasty.

Step 3: Create the Cheese Sauce

1. Slowly pour in the warmed milk and heavy cream while whisking vigorously to prevent lumps. Move the skillet closer to the fire if you need more heat to bring it to a simmer.
2. Let the mixture thicken for about 5 minutes, stirring occasionally.
3. Stir in the Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
4. Remove the skillet from direct high heat (move to the outer edge). Gradually stir in 3 cups of the Vermont cheddar and all the Parmesan until fully melted and velvety smooth.

Step 4: Combine and Grill

1. Add the cooked macaroni directly into the skillet with the cheese sauce. Stir well to ensure every noodle is coated in the luxurious sauce.
2. Top the mixture with the remaining 1 cup of Vermont cheddar and the Panko breadcrumbs.
3. Move the skillet closer to the fire or place it briefly on the center grill grate. You want the sauce to bubble and the breadcrumbs to toast to a golden brown.
4. Let it cook for 10-15 minutes, rotating the skillet occasionally for even browning. Garnish with parsley before serving hot off the grill.

Tips

Mastering Mac & Cheese on the Arteflame requires a little attention to heat management. Because cast iron retains heat so well, it is important to keep the skillet moving. If the sauce starts bubbling too aggressively, slide the skillet toward the outer, cooler edge of the plancha. This ensures the cheese melts evenly without separating or becoming oily. Always grate your own cheese from a block rather than buying pre-shredded bags; pre-packaged cheese contains anti-caking agents like potato starch, which prevents it from melting into a smooth, cohesive sauce. For an extra layer of flavor, let the breadcrumbs toast directly on the oiled flat top surface for a minute before sprinkling them over the pasta. Finally, don't rush the roux—cooking the flour and butter properly eliminates the raw flour taste and provides the structural integrity for a thick, hearty sauce that clings to the noodles.

Variations

While the classic Vermont Cheddar version is a crowd-pleaser, the versatility of the Arteflame allows you to easily customize this dish to suit any palate. You can add proteins or different flavor profiles directly on the grill while the pasta cooks. Here are a few delicious twists to elevate your side dish game:

• Smoky Bacon Mac: Fry chopped thick-cut bacon on the flat top until crispy, then fold it into the finished mac and cheese just before serving.
• Lobster Mac: Add chunks of grilled lobster tail and a pinch of Old Bay seasoning for a decadent seafood feast.
• Truffle Mushroom: Sauté wild mushrooms on the plancha and stir them in with a drizzle of white truffle oil.
• Spicy Jalapeño Popper: Mix in diced pickled jalapeños and top with a dollop of cream cheese and crushed tortilla chips.
• Buffalo Chicken: Stir in grilled, diced chicken tossed in buffalo sauce and top with crumbled blue cheese.

Best pairings

This rich, savory Grilled Vermont Cheddar Mac & Cheese is heavy enough to stand on its own, but it truly shines when served alongside bold, grilled proteins. The creamy texture acts as the perfect counterbalance to the charred, smoky flavors of barbecued meats. When planning your menu, think about dishes that can be cooked simultaneously on the Arteflame alongside your cast iron skillet. The best beverages to serve are those that can cut through the richness of the cheese sauce, cleansing the palate between bites.

• Ribeye Steak: The richness of the steak pairs effortlessly with the sharp cheddar.
• Smoked Brisket: A classic BBQ pairing; the peppery bark of the brisket complements the creamy pasta.
• Grilled Asparagus: The char and bitterness of the vegetable balance the heavy dairy.
• Beverage - IPA or Pale Ale: The hops cut through the fat of the cheese.
• Beverage - Cabernet Sauvignon: A bold red wine stands up well to the sharp Vermont cheddar.

Conclusion

Creating this Grilled Vermont Cheddar Mac & Cheese on the Arteflame is more than just following a recipe; it is about embracing the art of outdoor cooking. The combination of high-quality ingredients, the heat retention of cast iron, and the aromatic wood smoke results in a dish that is superior to anything baked in a conventional oven. It creates a centerpiece that draws people around the fire, eager to dig into the bubbling, golden crust.

Whether you are hosting a backyard tailgate or a cozy family dinner, this recipe delivers on all fronts: flavor, texture, and presentation. It proves that the Arteflame is not just for searing steaks, but a versatile tool for creating complex, comfort-food classics. Give this recipe a try next time you light up the grill, and enjoy the best mac and cheese you have ever tasted.