Grilled Vermont Cheddar Mac & Cheese

Introduction

Get ready to take your mac and cheese game to the next level with this Grilled Vermont Sharp Cheddar Mac & Cheese. Using the Arteflame Grill, we infuse this comfort food favorite with bold, sharp Vermont cheddar flavor and a perfectly crispy, smoky crust. With no pots or ovens required, this creamy, rich recipe is 100% grilled — giving it a rustic char and gorgeous crust that makes it absolutely irresistible.

Ingredients

• 2 cups elbow macaroni
• 2 1/2 cups whole milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 1/2 cups shredded Vermont sharp cheddar cheese
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1/2 tsp smoked paprika (optional)
• Chopped fresh parsley for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on 3 paper napkins and place them in the center of the Arteflame Grill.
2. Stack firewood over the napkins and light them.
3. Allow the grill to heat for about 20 minutes until the center grate reaches searing temperatures and the cooktop is evenly hot.

Step 2: Cook the Macaroni

1. Place a flat, shallow grill-safe dish on the cooktop center edge (a cast iron tray works well).
2. Add milk and bring it close to a simmer, stirring frequently.
3. Add the dry elbow macaroni to the milk and cook directly on the Arteflame’s hot flat cooktop zone, stirring regularly until tender (about 10-12 minutes).

Step 3: Make the Cheese Sauce

1. Once pasta is cooked, move to a cooler zone of the cooktop and stir in butter until melted.
2. Sprinkle flour evenly while stirring for 1-2 minutes to form a roux.
3. Gradually stir in remaining milk to loosen, then fold in Vermont sharp cheddar cheese until smooth and fully melted.
4. Season with salt, pepper, and optional smoked paprika to taste.

Step 4: Caramelize and Crust

1. Top the mac and cheese with grated Parmesan and panko breadcrumbs in the same grill-safe tray.
2. Move the tray closer to the center grill grate for higher heat exposure and crispy browning.
3. Grill for about 5-7 minutes until the top is golden, bubbly, and gently charred at the edges.

Step 5: Serve

1. Garnish with chopped parsley.
2. Serve hot right off the grill — no need for oven broiling or baking!

Tips

• Use a shallow grill-safe tray or cast iron dish for the best contact with cooktop heat.
• For stronger flavor, use a blend of extra sharp Vermont cheddar and smoked gouda.
• Butter over oil makes for a richer, creamier sauce.
• Move your tray across heat zones of the Arteflame for precision temperature control.
• Avoid overcooking pasta; it will continue to cook slightly in the hot cheese sauce.

Variations

1. Maple Bacon Mac: Mix in crumbled Vermont smoked maple bacon for a sweet-savory twist.
2. Spicy Green Chile Mac: Fold in roasted hatch green chiles and pepper jack cheese for a kick.
3. Lobster Cheddar Mac: Add grilled chunks of lobster tail after grilling — rich and decadent.
4. BBQ Pulled Pork Mac: Top your mac and cheese with pulled pork and a drizzle of BBQ sauce before searing the top layer.
5. Bruschetta Pesto Mac: Stir in grilled cherry tomatoes and a swirl of basil pesto for a gourmet veggie option.

Best Pairings

• A crisp Vermont hard cider for contrast and zing
• Grilled rosemary garlic sausage links
• Charred Caesar salad from the Arteflame grill
• Grilled sourdough toast for scooping
• Chilled glass of buttery Chardonnay

Conclusion

This Grilled Vermont Cheddar Mac & Cheese transforms a comfort classic into a flavor-packed, crispy masterpiece, thanks to the Arteflame Grill. From the rich cheeses to the bubbly crust, it’s all done directly on the grill for big flavor and easy cleanup.