Spicy Mac with Chicken

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   Preheat the oven to 375 degrees F. 2.

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   Lightly grease a 9x13-inch baking dish (I used PAM).

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   3.

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   Place the artichoke hearts in a colander and run cold water over them for a few moments.

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   4.

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   Remove from the colander and chop into small pieces.

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   5.

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   Heat a pot of salted water to boiling and add the pasta.

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    Cook the pasta for 2 minutes less than the package specifies, to just barely al dente.

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    6.

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    Drain and rinse with cold water to stop the pasta from cooking.

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    Return to the cooking pot.

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    7.

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    Add artichoke, jalapeno, and chicken to the cooked pasta.

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    8.

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    Place a deep skillet or wide saucepan over medium heat.

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    9.

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    Mash the tofu in the pan thoroughly with a fork or whisk.

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    10.

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    Whisk in the milk, mustard, salt, cayenne and pepper.

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    11.

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    Warm the mix until bubbles form around the edges, then whisk in the cornstarch and shredded cheese.

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    12.

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    Cook, stirring constantly for five minutes until the mixture thickens just slightly.

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    A lumpy mixture is totally okay here.

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    13.

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    Pour the cheese mixture into the pot with the pasta.

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    Add hot sauce to taste.

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    Stir thoroughly.

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    14.

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    Spread in the prepared baking dish.

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    15.

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    Mix the bread crumbs and Parmesan and sprinkle over the pasta.

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    16.

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    Top with more cayenne, salt, or pepper if desired.

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    17.

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    Bake for 45 minutes, or until golden brown and crispy on top.

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    Let rest for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.