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Big-Hearted Macaroni & Cheese With Artichokes

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12 ounces frozen artichoke hearts

1 pound elbow macaroni or small shells

8 ounces silken tofu

2 1/2 cups skim milk

2 tablespoons Dijon mustard

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 teaspoons cornstarch

6 ounces white cheddar cheese, shredded

1/2 cup bread crumbs or panko

2 ounces Parmesan cheese, grated

Olive oil

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