Smoked Mac and Cheese (Oklahoma Style) | Arteflame

Introduction

There is something distinctively magical about the scent of hardwood smoke mingling with sharp cheddar. Picture this: a cast iron skillet bubbling away on the grill, a golden crust that cracks under the spoon, revealing a molten, creamy center. This Oklahoma Smoked Mac and Cheese isn't just a side dish; it is the definition of outdoor comfort, evoking memories of long summer evenings and the warmth of a gathering fire.

Why This Recipe is a Keeper

What makes this version truly special is the Arteflame grill. By cooking the entire dish outside—from the roux to the final bake—you infuse the pasta with a genuine, wood-fired flavor that liquid smoke simply cannot mimic. It transforms a standard kitchen staple into a rustic masterpiece, keeping your indoor kitchen cool while you enjoy the party outdoors. It is creamy, smoky, and undeniably crowd-pleasing.

Mastering the Flame

• Shred Your Own Cheese: Always grate your cheese from a block. Pre-shredded bags contain anti-caking agents that result in a gritty sauce rather than a smooth melt.
• Manage the Heat: The Arteflame gets hot! Move your skillet to the outer ring (the plancha) to bake gently. If it bubbles too fiercely, slide it further out to prevent the bottom from scorching.

Make It Your Own

This recipe is incredibly forgiving. If you need a gluten-free option, simply swap the flour for a 1:1 gluten-free blend and use GF pasta. Feel free to trade the Gouda for Gruyère for a nuttier profile, or add diced jalapeños for a spicy kick.

Ingredients

• 1 lb Elbow Macaroni (or shell pasta)
• 1/4 cup Unsalted Butter
• 1/4 cup All-Purpose Flour
• 2 cups Heavy Cream
• 2 cups Whole Milk
• 8 oz Cream Cheese, cubed and softened
• 3 cups Sharp Cheddar Cheese, freshly shredded (divided)
• 2 cups Smoked Gouda or Monterey Jack, freshly shredded
• 2 tbsp BBQ Rub (Oklahoma style or your favorite blend)
• 1/2 cup Panko Breadcrumbs (optional for extra crunch)
• Salt and Black Pepper to taste
• Garnish: Chopped Green Onions or Parsley

Instructions

Step 1: Fire Up the Arteflame

1. Start your Arteflame grill by building a medium-sized fire in the center. You want to establish a good bed of coals to heat the cooktop plancha.
2. Aim for a temperature zone suitable for boiling water initially, then a moderate heat zone (around 350°F) for baking the skillet later.
3. Place a pot of salted water on the flat cooktop (closest to the fire) to boil for the pasta.

Step 2: Par-Cook the Pasta

1. Once the water is boiling, add the elbow macaroni.
2. Cook the pasta 1 to 2 minutes less than the package instructions indicate for "al dente." The pasta will finish cooking in the cheese sauce on the grill, so you want it slightly firm.
3. Drain the pasta and set it aside.

Step 3: Create the Roux and Base

1. Place a large cast-iron skillet directly on the flat cooktop surface.
2. Melt the butter. Once bubbling, whisk in the flour continuously for about 1-2 minutes to cook out the raw flour taste, creating a blonde roux.
3. Slowly pour in the heavy cream and whole milk while whisking constantly to prevent lumps.
4. Let the mixture simmer gently on the cooktop until it thickens slightly.

Step 4: The Meltdown

1. Reduce the heat by moving the skillet further from the center fire.
2. Stir in the cubed cream cheese until fully melted and smooth.
3. Add 2 cups of the sharp cheddar and the 2 cups of smoked Gouda (or Jack). Stir until you have a velvety, thick cheese sauce.
4. Season with your favorite BBQ rub, salt, and pepper.

Step 5: Combine and Smoke

1. Add the cooked macaroni to the skillet and toss until every noodle is coated in the cheese sauce.
2. Top with the remaining 1 cup of sharp cheddar and the panko breadcrumbs.
3. Move the skillet to a spot on the plancha where the heat is moderate. If you want more smoke flavor, you can place the skillet on the grill grate over the fire, but watch the bottom to prevent burning.
4. Cook for 20-30 minutes until the sauce is bubbling and the top is golden brown and crispy.

Tips

To master this Oklahoma Smoked Mac and Cheese, temperature management on your Arteflame is key. Unlike an oven, the heat source comes from the center, so rotate your cast iron skillet occasionally to ensure the edges brown evenly without scorching one side. Always shred your cheese from a block rather than buying pre-shredded bags; pre-shredded cheese is coated in cellulose (an anti-caking agent) which prevents it from melting into a smooth, emulsified sauce. If the sauce looks too thick while cooking on the grill, splash in a little extra milk to loosen it up—the open air can evaporate moisture faster than you might expect. Finally, let the skillet rest for about 10 minutes after pulling it off the heat. This allows the sauce to set and thicken, making it much easier to serve distinct, hearty portions.

Variations

While the classic recipe is a crowd-pleaser, you can easily customize this dish to suit your palate or use up ingredients you have on hand. Here are a few delicious twists to make this recipe your own:

• The Carnivore: Stir in crispy bacon bits, diced ham, or leftover pulled pork directly into the mac mixture before topping with cheese.
• Spicy Kick: Add diced fresh jalapeños or a teaspoon of cayenne pepper to the cheese sauce for an Oklahoma heatwave.
• Tex-Mex Style: Swap the Gouda for Pepper Jack cheese and top with crushed tortilla chips instead of panko.
• Vegetarian Delight: Mix in grilled broccoli florets or roasted red peppers for added texture and nutrition.
• Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux to make this dish accessible to everyone.

Best pairings

This rich, smoky mac and cheese is robust enough to stand on its own, but it truly shines when paired with classic barbecue staples. The creamy texture provides the perfect counterbalance to savory, smoky meats. For a complete outdoor feast, consider these pairings:

• Smoked Brisket: The sharp cheddar cuts through the fatty richness of a slow-cooked brisket.
• BBQ Ribs: A classic combo; the creamy pasta complements the sticky, sweet sauce of pork ribs.
• Grilled Vegetables: Serve alongside charred asparagus or grilled corn on the cob to add some freshness to the plate.
• Beverages: Pair with a crisp, cold lager or a bold Cabernet Sauvignon to stand up to the heavy cheese flavors.

Conclusion

Creating this Oklahoma Smoked Mac and Cheese on the Arteflame is more than just following a recipe; it is about embracing the art of outdoor cooking. The combination of the open fire, the cast iron heat, and the premium ingredients results in a dish that is deeply comforting and surprisingly sophisticated. The smoky undertones provided by the grill elevate the cheese profile in a way an oven never could. Whether you stick to the classic version or experiment with spicy and meaty variations, this dish is guaranteed to become a requested favorite at all your future gatherings. So, gather your friends, light the fire, and dig into the best mac and cheese you will ever taste.