New Mexico Smoked Green Chile Mac and Cheese

Introduction

This bold and creamy New Mexico-style Smoked Green Chile Mac and Cheese is grilled to perfection on the Arteflame, giving it a smoky depth and cheesy richness you’ll crave again and again. Featuring Hatch green chiles and layers of bubbling cheese, this mac and cheese is cooked entirely on the flat steel Arteflame grill using real firewood for authentic flavor. Ideal for backyard BBQs or southwestern-style feasts, this dish dazzles with simplicity, smokiness, and sizzle in every bite.

Ingredients

• 2 cups elbow macaroni
• 2 tbsp butter (plus extra for grilling)
• 2 garlic cloves, minced
• 1.5 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cream cheese
• 1 cup roasted Hatch green chiles, chopped
• Salt, to taste
• Black pepper, to taste
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro (optional)
• 1/3 cup breadcrumbs (optional, for a crusty top layer)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the grill bowl and cover them with a splash of vegetable oil.
2. Stack firewood over the napkins in a teepee form.
3. Light the napkins. Within 20 minutes, the Arteflame will be preheated and ready for grilling.

Step 2: Cook the Pasta

1. On the outer side of the flat griddle where the temperature is lower, bring water to a boil using a grill-safe cast iron bowl or pan. Add a spoon of salt.
2. Add elbow macaroni and cook until al dente (about 8-10 minutes).
3. Drain and set aside.

Step 3: Create the Cheese Sauce

1. Place a dollop of butter directly on the griddle in a medium heat zone.
2. Add minced garlic and sauté until fragrant (about 1 minute).
3. Slowly pour in the milk and add cream cheese. Stir with a spatula until smooth.
4. Add shredded cheddar and Monterey Jack, stirring continuously until melted.
5. Fold in the chopped Hatch green chiles, smoked paprika, and season with salt and pepper to taste.

Step 4: Combine and Sizzle

1. Add the drained pasta to the cheese mixture on the griddle.
2. Stir and coat every piece with the creamy green chile-cheese blend.
3. For a crispy topping, sprinkle breadcrumbs over the top and let it sit on higher heat for 2-3 minutes until crisped and golden.

Step 5: Serve and Enjoy

1. Garnish with fresh chopped cilantro if desired.
2. Scoop onto plates directly from the grill and serve hot.

Tips

• Use freshly roasted Hatch green chiles for an authentic New Mexico flavor profile.
• Keep the pasta warm by placing it in a cooler spot on the griddle while cheese sauce is prepared.
• Stir frequently to avoid burning cheese on higher heat zones.
• Use quality cheeses and avoid pre-shredded cheese blends to prevent caking agents.
• Always remove meats from the grill when they’re 15°F below the desired doneness to allow resting temperature rise.

Variations

1. Bacon Green Chile Mac: Add grilled, chopped bacon pieces for a smoky, savory kick.
2. Chorizo Mac and Cheese: Grill fresh chorizo on the Arteflame and mix it into the mac for a spicy flavor bomb.
3. Pulled Pork Green Chile Mac: Add smoked pulled pork to make it a full meal with added smokiness.
4. Southwest Veggie Mac: Incorporate grilled corn, red peppers, and black beans.
5. Extra Heat Version: Use additional roasted jalapeños or hot Hatch chiles for those who like it fiery.

Best pairings

• Grilled New Mexico-style ribeye steak (reverse seared on Arteflame)
• Charred sweet corn with lime butter
• Cold craft IPAs or citrusy pale ales
• Roasted tomatillo salsa and warm tortillas

Conclusion

This New Mexico Smoked Green Chile Mac and Cheese brings together all the best flavors of the Southwest using the dynamic heat zones of the Arteflame grill. Skip the oven and enjoy smoky perfection with melted cheese, green chile heat, and a delightfully crispy topping — grilled entirely outdoors.