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. Replace foil on baking sheet. While broccoli roasts, cook pasta.
Cook the Pasta
Add pasta to boiling water and cook until al dente, 9-11 minutes. Drain pasta in wire-mesh strainer. Reserve pot; no need to wipe clean.
Make the Mac and Cheese
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 and season with a pinch of salt and pepper. Stir in cooked pasta.
Assemble and Bake Flat Bread
Place flatbreads on prepared baking sheet and evenly distribute mac and cheese between both. Top with roasted broccoli and grape tomatoes. Sprinkle panko breadcrumbs over both flatbreads and drizzle 1 tsp. olive oil over each. Bake until lightly browned, 9-11 minutes.
Plate the Dish
Slice flatbreads into desired amount of pieces, garnish with chopped parsley, and serve immediately.