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