Jalapeño mac and cheese with Parmesan tuiles.

I almost didn't bother showing these mac related snacks because macaroni and cheese is so ordinary a combination and I made so much of it and because I'm having it so often throughout the day, here and there for additional carbs, and additional fat, the cheese quotient is increased here by 100%. 

Tuile, tile, a roof tile, not a floor tile or a backsplash tile. A curved clay roof tile that fits together so their overlapping plates form channels that drain water. 

These cheese tuiles can be shaped while still hot, around a wine bottle to harden into that shape for a small basket of salad for instance, around a rolling pin for chips for soup, or drizzled more loosely to form lace. Cheese lace. 

I used the broiler that comes with the oven. Which is the same thing as the oven burner except on the top. You can put the tray right at the heat. 

I like the pan fried version better. It's more rustic and better combined. It's messier than this and more authentic. This is prissy. At the table the top tuile was removed and treated as a tortilla. This is the sort of thing chefs like to do because it's more attractive and constructed, but I suspect if they do such things for themselves they prefer the panfry way and accept the jumbled appearance.