| Amount | Measure | Ingredient | Preparation Method |
| 1 | cup | Elbow macaroni | cook |
| 1/8 | teaspoon | Cayenne pepper | |
| 1 1/2 | cups | Milk | |
| Salt | to taste | ||
| 2 | TB | Light Cream | |
| White Pepper | to taste | ||
| 1 1/2 | TB | Butter | |
| 1/4 | c | Canned tomatoes | chop fine |
| 1 1/2 | TB | Flour | |
| 1/2 | ts | Sugar | |
| 1 1/2 | c | Cheddar Cheese | shred |
- Prepare oven to 400°F.
- Combine milk and cream in a small saucepan and bring to a simmer over moderate heat.
- While the milk warms, heat the butter in another saucepan over low heat for 1 minute until foaming. Add the flour and cook, stirring, for 3 minutes.
- Pour the hot milk into the butter--flour mixture and cook, stirring with a wire whisk or wooden spoon for a few minutes, until thickened.
- Add the cheese to the white sauce, about 1/4 cup at a time, stirring, until the cheese has melted and the sauce is smooth.
- Add the cayenne, salt and white pepper to taste.\
- Stir the tomatoes and sugar into the cheese sauce.
- Combine the cooked macaroni with the sauce, and pour into a buttered 1 1/2 quart baking dish.
- Bake for 25 to 30 minutes, until the top is nicely browned.
* Exported from MasterCook *
Source: Great American Food Almanac
