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.