Wonderful Tomato Mac and Cheese

PAM
5-6 plum tomatoes, sliced (need about 16-18 slices)
2 T. flour
2 T. butter, softened
4 c. chicken stock or broth
3 c. milk, divided
1 t. salt
1 t. Dijon mustard
18 ozs. whole grain pasta shells, or your favorite
4 ½ ozs. frozen artichoke hearts, thawed and halved
2 c. shredded sharp cheddar cheese
1 c. shredded fontina cheese
½ c. grated parmesan cheese, divided
Salt/black pepper

1. Remove top oven rack and cover with foil, then spray with PAM. Preheat broiler to HIGH.
2. Arrange the tomato slices on the prepared rack. Lightly spray the tops of tomato slices with PAM.
3. Broil 8-10 minutes or until lightly browned. Transfer tomatoes to plate and set aside.
4. Combine flour and butter in bowl until you form a paste.
5. Place a large high-sided saute pan over medium-high heat.
6. Add stock, 2 c. milk, 1 t. salt and mustard. Whisk.
7. Add pasta to pan and bring to boil.
8. Cook 10-12 minutes until pasta is done, stirring frequently.
9. Stir in remaining milk and artichokes. Cook 2-3 minutes.
10. Add butter/flour paste in pieces, stirring constantly to blend and thicken.
11. Remove from heat.
12. Stir in cheddar, fontina and half of parmesan. Taste for seasoning.
13. Arrange tomato slices on top of pasta.
14. Sprinkle with remaining parmesan.
15. Broil 2-3 minutes or until cheese begins to brown.