Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Elbow macaroni -- cook
1/8 ts Cayenne pepper
1 1/2 c 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~. 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 shisk
or wooden spoon fora 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 sacue is smooth. Add the cayenne, saltand 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 Alamac, Forma Deidre-Anne
Penrod, FGGT98B (wrv)

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