Smoked Indiana Gouda Mac and Cheese on the Arteflame

Introduction

Get ready for the creamiest, most flavorful mac and cheese you've ever had—grilled to perfection on the Arteflame grill! This Smoked Indiana Gouda Mac and Cheese takes on a rich, smoky flavor as it cooks on the flat griddle cooktop, ensuring crispy edges and a silky, cheesy interior. Using butter instead of oil enhances the taste, making every bite absolutely indulgent. Perfect for outdoor gatherings, this recipe is a crowd-pleaser that pairs beautifully with grilled meats and veggies.

Ingredients

• 1 lb elbow macaroni
• 2 tbsp butter
• 2 cups smoked Indiana Gouda cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 2 cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and allow the fire to build.
5. Wait about 20 minutes for the grill to heat up.

Step 2: Cook the pasta

1. Spread the elbow macaroni evenly on the flat griddle cooktop.
2. Slowly pour 2 cups of water over the pasta to let it absorb while cooking.
3. Gently stir with a spatula every few minutes to prevent sticking.
4. Once the pasta is al dente, move it to a cooler zone.

Step 3: Prepare the cheese sauce

1. On a hotter part of the cooktop, melt 2 tbsp of butter.
2. Add the whole milk and heavy cream, stirring to combine.
3. Gradually sprinkle in the shredded Gouda and cheddar cheese, stirring constantly.
4. Mix in Dijon mustard, smoked paprika, salt, and pepper.
5. Once the cheese sauce is smooth, remove it from heat.

Step 4: Combine the mac and cheese

1. Slowly mix the cooked pasta into the cheese sauce.
2. Gently fold everything together until the pasta is well coated.
3. Let the mac and cheese continue cooking for an additional 5 minutes to develop a crispy crust.

Step 5: Add the breadcrumb topping

1. In a small section of the cooktop, toast the panko breadcrumbs until golden.
2. Mix in the grated Parmesan cheese.
3. Sprinkle the mixture evenly over the mac and cheese.
4. Let it cook for another 3-5 minutes until crispy.

Tips

• Use full-fat dairy to make the creamiest sauce.
• Stir frequently to prevent burning on the cooktop.
• For extra smoky flavor, use hickory or applewood firewood.
• Don't overcook the pasta—al dente ensures the best texture.

Variations

1. Spicy Smoked Mac and Cheese: Add diced jalapeños and a pinch of cayenne for a kick.
2. BBQ Mac and Cheese: Mix in shredded smoked brisket for a smoky BBQ twist.
3. Truffle Mac and Cheese: Drizzle with truffle oil and mix in grated truffle-infused cheese.
4. Veggie Lover's Mac and Cheese: Add grilled mushrooms, onions, and bell peppers.
5. Buffalo Chicken Mac and Cheese: Stir in chunks of grilled buffalo chicken for a tangy, spicy hit.

Conclusion

Smoked Indiana Gouda Mac and Cheese on the Arteflame grill is a game-changer! The smokiness, the crispy crust, and the creamy interior make it a must-try for any grilling enthusiast. Whether you're serving it as a main dish or a side, this mac and cheese will impress every guest at your cookout.

Best pairings

• Grilled ribeye steak with a perfect sear
• Smoked BBQ chicken
• Grilled asparagus with garlic butter
• Roasted sweet potatoes with cinnamon
• Crisp coleslaw with tangy dressing