Wood-Fired BBQ Mac & Cheese (North Carolina Style) | Arteflame

Introduction

There is nothing quite like the aroma of bubbling cheese mingling with the scent of woodsmoke on a crisp evening. This North Carolina Fire-Kissed BBQ Mac and Cheese captures that magic perfectly, transforming a childhood staple into a grown-up culinary event. It is warm, gooey, and packed with soul—the kind of meal that makes everyone linger a little longer around the fire.

Why This Recipe is a Keeper

The real magic here lies in the contrast. The sharp, tangy bite of traditional North Carolina vinegar sauce cuts right through the rich, creamy cheese blend, preventing the dish from feeling too heavy. Plus, cooking this in a cast-iron skillet over live fire creates those coveted crispy edges and a subtle smokiness that you simply cannot replicate in an indoor oven.

Kitchen Wisdom

• Skip the bag: Always use freshly grated cheese. Pre-shredded cheese contains anti-caking agents that result in a grainy sauce; grating it yourself ensures a velvety melt.
• Watch your heat: When making your roux on the grill, move the skillet to a cooler zone to prevent the butter and flour from scorching before you add the milk.

Make It Your Own

If you don't have pulled pork on hand, shredded rotisserie chicken works wonderfully with the vinegar sauce. You can also swap the elbow macaroni for cavatappi or shells, which hold onto that glorious cheese sauce even better.

Ingredients

The Pasta & Base

• 1 lb Elbow Macaroni (or cavatappi for extra texture)
• 1/2 cup Unsalted Butter
• 1/2 cup All-Purpose Flour
• 4 cups Whole Milk (warmed)
• 1 cup Heavy Cream

The Cheese Blend

• 4 cups Sharp Cheddar Cheese (freshly grated)
• 2 cups Monterey Jack or Gruyère (freshly grated)
• 1/2 cup Cream Cheese (room temperature)

The NC BBQ Element

• 2 cups Pulled Pork (pre-cooked)
• 1 cup North Carolina Vinegar-Based BBQ Sauce
• 2 tbsp BBQ Rub (paprika, brown sugar, garlic powder, salt, pepper)

The Topping

• 1 cup Panko Breadcrumbs
• 1/4 cup Melted Butter
• 2 tbsp Fresh Parsley (chopped)

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame or charcoal grill by building a medium-sized fire in the center. Allow the coals to burn down until you have a consistent heat.
2. Aim for a temperature range of 350°F to 400°F on the flat top cooktop surface.
3. Place a large, deep cast-iron skillet directly on the flat top surface to preheat.

Step 2: Prepare the Pasta

1. While the grill is heating, bring a pot of salted water to a boil (this can be done on the grill grate or stovetop).
2. Cook the macaroni until it is just al dente—it should still have a slight bite as it will finish cooking in the cheese sauce.
3. Drain the pasta and toss with a splash of olive oil to prevent sticking, then set aside.

Step 3: Create the Roux and Cheese Sauce

1. In your preheated cast-iron skillet on the grill, melt the unsalted butter.
2. Whisk in the flour constantly for about 2 minutes until it turns a light golden color and smells nutty.
3. Slowly pour in the warmed milk and heavy cream, whisking vigorously to ensure no lumps form.
4. Let the mixture simmer on a cooler part of the grill surface until it thickens enough to coat the back of a spoon.
5. Stir in the cream cheese until melted, then gradually add the shredded Cheddar and Monterey Jack, stirring until completely smooth.
6. Season the sauce with the BBQ rub.

Step 4: Assemble the BBQ Mac

1. Fold the cooked macaroni into the cheese sauce until every noodle is coated generously.
2. In a separate bowl, toss the pulled pork with the North Carolina vinegar sauce.
3. Gently fold the sauced pulled pork into the mac and cheese mixture, creating ribbons of tangy BBQ flavor throughout the dish.
4. Smooth the top of the mixture in the skillet.

Step 5: The Fire-Kissed Finish

1. Mix the panko breadcrumbs with the melted butter and parsley, then sprinkle evenly over the skillet.
2. Move the skillet closer to the fire (or cover with a dome/lid if available) to bake for 15-20 minutes.
3. Cook until the sauce is bubbly and the breadcrumbs are golden brown and crispy.
4. Remove from heat and let it rest for 10 minutes before serving.

Tips

Achieving the perfect texture for grilled mac and cheese requires a bit of finesse with heat management. First and foremost, never use pre-shredded bagged cheese. These products contain anti-caking agents like cellulose which prevent the cheese from melting into a smooth, velvety sauce, often resulting in a grainy texture. Always grate your cheese fresh from the block. Secondly, when cooking on an Arteflame or flat top, utilize the different heat zones. Make your roux on a medium-heat area so the butter doesn't burn, but move the skillet closer to the center fire when you want to brown the panko crust. Finally, do not overcook your pasta during the boiling stage. Since the macaroni will continue to cook in the hot cheese sauce on the grill, boiling it to a firm al dente ensures it doesn't turn into mush by the time it hits the plate.

Variations

While the North Carolina vinegar style is a classic, this recipe is incredibly versatile and can be adapted to suit any palate or regional preference. You can easily swap proteins or adjust the spice levels to create a completely new experience. If you prefer a sweeter profile, replace the vinegar sauce with a Kansas City-style molasses sauce, though this changes the traditional NC identity. For those who love heat, adding diced jalapeños or a dash of cayenne to the cheese sauce can provide a wonderful kick that cuts through the richness. Here are a few favorite ways to switch it up:

• Texas Brisket Style: Swap the pulled pork for chopped beef brisket and use a pepper-heavy BBQ sauce.
• Vegetarian Smokehouse: Omit the pork and add grilled portobello mushrooms and caramelized onions.
• Bacon & Blue: Add crumbled blue cheese to the topping and mix in crispy bacon bits.
• Seafood Twist: Replace pork with grilled lobster chunks or shrimp and use Old Bay seasoning.
• Buffalo Chicken: Swap pork for grilled chicken tossed in buffalo sauce and use a ranch drizzle.

Best pairings

Because this North Carolina Fire-Kissed BBQ Mac and Cheese is so rich and savory, it pairs best with sides and drinks that offer acidity and crispness to cleanse the palate. The vinegar in the BBQ sauce already helps cut the fat of the cheese, but serving this alongside a fresh, crunchy coleslaw (preferably a vinegar slaw rather than creamy) provides the perfect texture contrast. Collard greens simmered with ham hocks are another traditional side that complements the smoky flavors beautifully. For beverages, you cannot go wrong with a sweet tea with lemon, which balances the salty, savory elements. If you prefer beer, a light pilsner or a hoppy IPA works wonders; the carbonation lifts the heaviness of the cheese, while the hops play nicely with the sharp cheddar and smoke. A slice of skillet cornbread is the ideal vessel for sopping up any leftover sauce.

Conclusion

This North Carolina Fire-Kissed BBQ Mac and Cheese is more than just a meal; it is a celebration of flavors that define Southern comfort. By taking the cooking process outside to the grill, you elevate a standard pasta dish into a smoky, bubbling masterpiece that brings people together. The contrast between the creamy, sharp cheese sauce, the crunchy panko topping, and the acidic zing of the vinegar BBQ pork creates a symphony of textures and tastes in every bite. Whether you are an experienced pitmaster or a weekend grilling enthusiast, this recipe is guaranteed to impress. So, light up the fire, gather your friends and family, and enjoy the incredible satisfaction of a cast-iron classic done right. It is a dish that warms the stomach and the soul.