Step 1

Preheat oven to 375°

Step 2

Place six cups of water in a large pot and bring to a boil over high heat.

Step 3

Liberally salt the water and add the macaroni. Cook for approximately nine minutes or until al dente.

Step 4

Drain, reserving one cup of the pasta water and set aside.

Step 5

Squeeze excess moisture from the artichoke hearts and place them in a food processor along with the tomatoes, onion and garlic.

Step 6

Pulse until the mixture is finely minced and evenly distributed. Set aside.

Step 7

In a small saucepan melt butter over medium heat.

Step 8

Add flour whisking constantly until it forms a paste.

Step 9

Add marsala and whisk until incorporated.

Step 10

Add the milk in increments whisking constantly until it forms a thin sauce.

Step 11

Whisk in one of Parmesan and the artichoke mixture. Reduce and bring to a simmer until the cheese is completely melted.

Step 12

Add mustard and tuna and stir to combine.

Step 13

Season with salt and pepper to taste.

Step 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.

Step 15

Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside.

Step 16

In a small bowl combine breadcrumbs, the rest of the cheese and olive oil.

Step 17

Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired.

Step 18

Bake for 20-25 minutes or until golden brown and bubbly.

Step 19