Spicy Mac with Chicken

1. Preheat the oven to 375°F.
2. Lightly grease a 9×13-inch baking dish (I used PAM).
3. Place the artichoke hearts in a colander and run cold water over them for a few moments.
4. Remove from the colander and chop into small pieces.
5. Heat a pot of salted water to boiling and add the pasta. Cook the pasta for 2 minutes less than the package specifies, to just barely al dente.
6. Drain and rinse with cold water to stop the pasta from cooking. Return to the cooking pot.
7. Add artichoke, jalapeno, and chicken to the cooked pasta.
8. Place a deep skillet or wide saucepan over medium heat.
9. Mash the tofu in the pan thoroughly with a fork or whisk.
10. Whisk in the milk, mustard, salt, cayenne and pepper.
11. Warm the mix until bubbles form around the edges, then whisk in the cornstarch and shredded cheese.
12. Cook, stirring constantly for five minutes until the mixture thickens just slightly. A lumpy mixture is totally okay here.
13. Pour the cheese mixture into the pot with the pasta. Add hot sauce to taste. Stir thoroughly.
14. Spread in the prepared baking dish.
15. Mix the bread crumbs and Parmesan and sprinkle over the pasta.
16. Top with more cayenne, salt, or pepper if desired.
17. Bake for 45 minutes, or until golden brown and crispy on top. Let rest for 10 minutes before serving.