Horn & Hardart Baked Macaroni & Cheese

1 tablespoon butter
1 tablespoon all purpose flour
3 cups milk
1 teaspoon salt
Dash of freshly ground white pepper
Dash of cayenne pepper
2 cups shredded Cheddar cheese
1/2 pound elbow macaroni, fully cooked and drained
1/2 cup canned tomatoes, drained and chopped
1 teaspoon sugar

Preheat the oven to 350?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 both peppers. Stir almost constantly until the mixture thickens and is smooth, 8-10 minutes. Add the cheese and cook, stirring, until it melts. Remove from the heat.

In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer the macaroni mixture to the greased baking dish. Bake until the surface browns, 30 to 40 minutes.
Serves 4 to 6

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