Oklahoma Smoked Mac and Cheese on the Arteflame

Introduction

This Oklahoma-style Smoked Mac & Cheese is more than just a side dish — it's a full-flavored, smoky, crispy-topped comfort classic you can craft entirely on your Arteflame grill. With no oven, no pots or pans, and minimal cleanup, this dish takes backyard cooking to gourmet levels. The creamy cheese sauce melds beautifully with the delicate smoke flavor, and the golden, crispy top adds the perfect finish. Get ready for melted magic under open skies.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter (plus extra for grilling)
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup gouda or smoked gouda, shredded
• 1/2 cup parmesan, grated
• Salt and black pepper to taste
• 1/2 tsp smoked paprika
• 1 cup panko breadcrumbs
• Fresh parsley for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins and let the fire build for about 20 minutes until the cooktop is hot and evenly heated.

Step 2: Cook the pasta

1. Place a grill-safe foil tray on the outer flat top griddle surface.
2. Add water and bring to a boil (use the hotter zone near the center).
3. Add macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.

Step 3: Make the roux

1. In another grill-safe foil tray on the moderate heat zone, melt the butter.
2. Whisk in the flour and cook for 2-3 minutes until it forms a golden paste.

Step 4: Add the milk and cheese

1. Slowly add the milk to the roux, whisking constantly to avoid lumps.
2. Cook until the sauce thickens, then gradually add cheddar, gouda, and parmesan.
3. Season with salt, pepper, and smoked paprika.

Step 5: Combine and smoke

1. Stir the drained pasta into the cheese sauce until fully coated.
2. Spread the mixture evenly in a shallow grill-safe tray or foil pan.
3. Sprinkle the top with panko breadcrumbs and a few butter dollops.
4. Place the tray near the inner edge of the griddle to absorb more smoke.
5. Rotate occasionally and cook for 15–20 minutes until bubbling and golden on top.

Step 6: Serve and enjoy

1. Garnish with fresh parsley if desired.
2. Serve hot alongside grilled meats or as a main dish.

Tips

• Use smoked gouda for an even more pronounced smoky flavor.
• The closer the dish is to the center grill grate, the more smoke flavor it picks up.
• Butter your breadcrumb topping before sprinkling for a more golden crust.
• Give it 2–3 minutes on a hotter part of the cooktop for extra crispy topping.
• Use heavy-duty grill-safe trays for even heat distribution.

Variations

1. Spicy Oklahoma Mac: Add diced jalapeños and pepper jack cheese for a baked-in kick.
2. Bacon Lover’s Mac: Fold in crispy grilled bacon bits and top with bacon crumbles.
3. Pulled Pork Mac: Stir in leftover smoked pulled pork right into the cheese sauce for a meaty upgrade.
4. Three Cheese Mac: Switch out gouda for Monterey Jack and add crumbled blue cheese.
5. Veggie Mac: Add grilled bell peppers, onions, and spinach for a more balanced dish.

Conclusion

This Oklahoma Smoked Mac & Cheese is a showstopper when cooked on your Arteflame grill. Rich, creamy, and infused with smoky flavor, it’s a comfort food favorite made even better right over fire. Thanks to the Arteflame’s even heat and no-burn cooktop, every bite is cooked to perfection without fuss or flare-ups.

Best pairings

• Smoked brisket or grilled ribs
• Grilled asparagus or charred corn
• Oklahoma-style sweet tea or a smoky bourbon cocktail
• Grilled peach cobbler for dessert