Recipe by Maureen Callahan from Cooking Light
Cooking Spray or Oil
5 San Marzanos, cut into 1/2” thick slices (about 16 slices)
2 TB All-Purpose Flour
2 TB Butter, softened
4 cups Chicken Stock
3 cups Milk, divided
3/4 tsp Salt
3/4 tsp Dijon Mustard
18 oz Elbow Noodles
4 1/2 (1/2 package) frozen Artichoke Hearts, thawed and halved
6 oz Sharp Cheddar Cheese, shredded (about 1 1/2 cups)
3 oz Fontina Cheese, shredded (about 3/4 cup)
2 1/2 oz Parmesan Cheese, grated and divided (about 10 TB)
1/2 tsp freshly ground Black Pepper
Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high. Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside. Combine flour and butter in a bowl until a paste forms. Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milks, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat stir in cheddar, fontina, 6 TB Parmesan, and pepper. Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 TB Parmesan. Broil 2 minutes or until cheese begins to brown.