Macaroni & Cheese

1 cup elbow macaroni, cooked
1/8 tsp. cayenne pepper
1-1/2 cups milk
2 Tbsp light cream
1-1/2 Tbsp butter
1/4 cup canned tomatoes
1-1/2 Tbsp flour
1/2 tsp. sugar
1-1/2 cups shredded cheddar cheese
salt and white pepper, to taste

  1. Heat oven to 400.
  2. Combine milk and cream in saucepan and bring to a simmer over low heat. While the milk warms, heat butter in another pan over low heat for 1 minute, until foaming. Add flour and cook, stirring for 3 minutes.
  3. Pour the hot milk into the butter-flour mixture and cook, stirring for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring with a wooden spoon for a few minutes, until thickened.
  4. Add the cheese to the white sauce, about 1/4 cup at a time. Stir until the cheese has melted and the sauce is smooth. Add the cayenne, salt and pepper to taste.
  5. Stir the tomatoes and sugar into the cheese sauce; combine the macaroni and cheese sauce and pour into a buttered casserole dish. Bake for 25-30 minutes.

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