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Big-Hearted Macaroni & Cheese with Artichokes

Faith Durand
  • minutes
  • Serves 6 to 8

INGREDIENTS

12 oz

Artichoke hearts, frozen

8 oz

Silken tofu

2 tbsp

Dijon mustard

1 lb

Elbow macaroni or small shells

1/2 tsp

Black pepper, freshly ground

2 tsp

Cornstarch

1 tsp

Paprika, smoked

1 tsp

Salt

1/2 cup

Bread crumbs or panko

2 oz

Parmesan cheese, grated

2 1/2 cups

Skim milk

6 oz

White cheddar cheese