Mac and cheese on a flatbread? You better believe it. Carbs on carbs on carbs are the new black, and you'll love every bite of this creamy, crispy indulgence. Classy cavatappi noodles are enrobed in a creamy cheddar and Asiago sauce. They're accompanied by roasted broccoli, fresh grape tomatoes, and a crust of airy panko breadcrumbs for a flatbread that elevates mac and cheese to a new high.
Coarsely chop broccoli. Peel and mince shallot. Halve grape tomatoes. Stem and coarsely chop parsley.
Roast the Vegetables
Place broccoli on prepared baking sheet and coat with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until broccoli starts to soften and brown, 12-15 minutes. Remove from oven and set aside. While broccoli roasts, cook pasta.
Cook the Pasta
Add cavatappi pasta to boiling water and cook until al dente, 10 minutes. Drain in a colander. Reserve pot; no need to wipe clean.
Make the Sauce
Return pot used to cook pasta to medium heat and add 1 tsp. olive oil. Add shallot to hot pot and cook 2 minutes. Add evaporated milk and cook 2 minutes. Slowly whisk in shredded cheddar and Asiago. Season with a pinch of salt and pepper then stir in cooked cavatappi.
Assemble and Bake Flat Bread
On the same baking sheet used to roast the broccoli, evenly distribute mac and cheese between both naan flatbreads. Crown with roasted broccoli and halved grape tomatoes. Sprinkle panko breadcrumbs over both flatbreads, then drizzle 1 tsp. olive oil over each. Bake until lightly browned, 10 minutes.
Plate the Dish
Slice flatbreads into desired amount of pieces, garnish with chopped parsley, and serve immediately.