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1
Preheat oven to 375u00b0
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2
Place six cups of water in a large pot and bring to a boil over high heat.
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3
Liberally salt the water and add the macaroni. Cook for approximately nine minutes or until al dente.
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4
Drain, reserving one cup of the pasta water and set aside.
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5
Squeeze excess moisture from the artichoke hearts and place them in a food processor along with the tomatoes, onion and garlic.
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6
Pulse until the mixture is finely minced and evenly distributed. Set aside.
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7
In a small saucepan melt butter over medium heat.
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8
Add flour whisking constantly until it forms a paste.
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9
Add marsala and whisk until incorporated.
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10
Add the milk in increments whisking constantly until it forms a thin sauce.
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11
Whisk in one of Parmesan and the artichoke mixture. Reduce and bring to a simmer until the cheese is completely melted.
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12
Add mustard and tuna and stir to combine.
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13
Season with salt and pepper to taste.
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14
Remove sauce from heat and pour over macaroni, adding as much pasta water as you need to thin the sauce enough to coat the pasta.
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15
Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside.
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16
In a small bowl combine breadcrumbs, the rest of the cheese and olive oil.
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17
Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired.
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18
Bake for 20-25 minutes or until golden brown and bubbly.
