1 cup Elbow macaroni — cook
1/8 teaspoon Cayenne pepper
1 1/2 cups Milk
x Salt to taste 2 TB Light cream x 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~. 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. Source: Great American Food Almanac, Formatted by: Deidre-Anne Penrod, FGGT98B (wrv)