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12 ounces frozen artichoke hearts
1 pound elbow macaroni or small shells
8 ounces silken tofu
2 1/2 cups skim milk
2 tablespoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons cornstarch
6 ounces white cheddar cheese, shredded
1/2 cup bread crumbs or panko
2 ounces Parmesan cheese, grated
Olive oil
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1st Keep
 jess.dymond
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