Ingredients
1 C. Elbow Macaroni – cook according to package directions
1/8 tsp. Cayenne Pepper
1 1/2 C. Milk
2 Tbsp. Light Cream
1 1/2 Tbsp. Butter
1/4 C. Canned Tomatoes
1 1/2 Tbsp. Flour
1/2 tsp. Sugar
1 1/2 C. Cheddar Cheese
Salt to taste
White Pepper to taste

Directions
Preheat oven to 400-F degrees. 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 the sugar into the cheese sauce, combine the macaroni and cheese sauce and pour into a buttered casserole dish, Bake for 25 to 30 minutes.