Mac N' Cheese Flatbread

Instructions

1
Cook Within: For a crispier crust, bake flatbreads directly on oven rack, rack below to catch any crumbs. For a chewier crust, bake on The largest macaroni and cheese ever created, according to Guinness Book of World Records, was built by Cabot Creamery Cooperative and Chef John Folse & Company in Fulton Square in New Orleans. The mac and cheese alone weight 2,469 pounds; the cast-iron kettle it was cooked in weighed 1,902 pounds. No word yet on how big the oven was.
2
Prepare the Ingredients: Coarsely chop broccoli. Peel and mince shallot. Halve grape tomatoes. Stem and coarsely chop
3
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
4
Roast the Vegetables: 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 While broccoli roasts, cook pasta.
5
Assemble and Bake Flat Bread: 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,
6
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.
7
Slice flatbreads into desired amount of pieces,: garnish with chopped parsley, and serve recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a wire-mesh strainer in

Ingredients

Instructions