Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
42 Mins
Total Time
42 Mins
Serves 12 (serving size: 1 cup)

Make this dish gluten-free by using the brown rice elbow pasta and brown rice flour options listed in the ingredients.

How to Make It

Step 1

Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.

Step 2

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.

Step 3

Combine flour and butter in a bowl until a paste forms.

Step 4

Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milk, 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 tablespoons Parmesan, and pepper.

Step 5

Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.

Ratings & Reviews

Great but somewhat labor intensive for mac n cheese

June 19, 2017
Used a pound of whole wheat penne because the store didn't have macaroni, doubled the artichokes, added 8oz spinach, and cut down on the cheese by about half. Absolutely delicious!

Very Good

January 31, 2018
You definitely need a very large, high-sided pan for this, and I was lucky to have one large enough. It was delicious. I used the whole bag or artichokes and skipped broiling tomatoes and instead used sun dried tomatoes. I also added a little tobasco because my family likes some heat.

Sooooo goood!

February 26, 2016
I used regular enriched elbows and canned artichoke hearts but so good!  Creamy, rich and delicious!

Perfect Mac n Cheese-A Snap to Make!

March 08, 2016
This recipe exceeded my expectations! My girlfriends agreed! It was creamy, moist homemade macaroni and cheese. Double up on the roasted tomatoes--you're going to wish you had more of them. I used 16 ounces (not 18) of Orichette, so maybe that's why it was extra creamy and good.

creamy and cheesy

March 23, 2017
It was a tasty, creamy, cheesy pasta. However, as an omnivore, I prefer it with some minced chicken or pork.


April 04, 2017
A favorite for us. Next time I'll add more artichokes and maybe some fresh spinach at the end to green it up, but it's delicious on its own. 

Very good

May 26, 2017
I thought I used a giant deep skillet but it still boiled over!  Ugh - never seems to fail.  Otherwise, this went together quite well.  I didn't bother with the special rice flour or whole grain pasta, just used a 16 oz box of regular elbow macaroni.  My tomatoes needed about 12 minutes to get that nice blackened look on top.  I'm not a huge fan of fontina cheese but it works very well in this dish.  Creamy goodness.  I think adding some chopped sauteed onion into the mix would also be a nice addition.  Canned diced green chilies would be good too.  Will definitely make again.