1 tb Butter
1 tb All-purpose flour
3 c Milk
1 t Salt
ds Freshly ground white pepper ds Cayenne pepper 2 c Shredded cheddar cheese
1/2 lb Elbow macaroni — fully cooked
-and drained 1/2 c Canned tomatoes — drained and
-chopped 1 t Sugar
Preheat oven to 350 degrees F. Grease a 1 1/2-quart baking dish. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, then add the milk, salt and peppers. Stir constantly until the mixture thickens and is smooth, 8-10 minutes. Add the cheese and cook, stirring, until it melts. In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer macaroni mixture to the baking dish. BAke until the surface browns, 30-40 minutes. Nutritional info per serving: 606 cal; 28g pro, 58g carb, 29g fat(43%), .4g fiber, 92mg chol, 1,056mg sodium Source: Cook’s Corner, Miami Herald, 12/28/95 formatted by Lisa Crawford