Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and one small piece of soaked wood or wood chips to each pile.

Boil the macaroni – Bring a pot of water to boil and cook the macaroni until al dente. Strain the pasta, mix in the olive oil, and set aside.

Make the roux – Melt the butter in a very large pot, and sauté the onion. Add the flour and whisk into the butter until a smooth golden-brown roux is created.

Add the milk and heavy cream – Over very low heat, add the milk and heavy cream to the roux 1/2 cup at a time. Continue to mix until all the flour is incorporated and a smooth, creamy texture is achieved. Add and mix in the nutmeg, BBQ rub, and Worcestershire sauce.

Add the three cheeses – Combine and mix all three cheeses in a large bowl, and set aside one cup of the cheese mix. Add the cheese one cup at a time until all the cheese is incorporated and melted, producing a thick and creamy texture.

Add the remaining ingredients – Stir in the bacon and roasted red bell pepper. Then, gently stir in the cooked macaroni.

Transfer the mac & cheese – Place the mac & cheese in a 9” x 13” disposable aluminum pan, and sprinkle the remaining one cup of the cheese mixture on top.

Place the mac & cheese on the Weber Kettle – Place the aluminum pan directly in the center of the Weber Kettle between the two piles of charcoal briquets. Smoke for approximately 30 to 45 minutes, or until the sides of the mac & cheese are bubbly and a butter knife inserted into the center of the mac & cheese is hot to the touch when removed.

Take the mac & cheese off the Weber Kettle – Let the mac & cheese rest for roughly 10 minutes before spooning it out on individual plates and devouring it.