Mac and cheese Crunchwrap

Brown the beef in very hot oil to get a golden crust on one side before flipping; season with salt and pepper.

Toast chili flakes in the pooled oil, then add chili powder, garlic powder, onion powder and cumin as a homemade taco seasoning.

Set the meat aside and pour the juices back in.

Salt the water and cook the macaroni, starting it in water that is not yet boiling.

Stir a little of the cheese seasoning into the meat.

Fry a hard taco shell in hot oil until golden and puffed; salt it immediately.

Fry rosemary until crisp.

Finish the macaroni with milk, the cheese seasoning and smoked Gouda.

Assemble: the crunchy shell, beef nearest the outside, crispy rosemary, mac and cheese (not too tall), American cheese and a torn strip of cheddar; fold closed.

Press seam down into a little vegetable oil over medium to medium-low heat to seal, then flip and brown the other side.