- 1½ tablespoons unsalted butter
- 2 tablespoons flour
- 1½ cups milk
- 2 tablespoons light cream (see Note)
- 1 packed cup shredded cheddar cheese
- ¼ cup crushed tomatoes
- ½ teaspoon sugar
- Dash of ground cayenne pepper, or more to taste
- Dash of ground white pepper, or more to taste
- ½ teaspoon salt, or to taste
- ½ pound small elbow macaroni, cooked until barely done
- Preheat the oven to 400 degrees. Butter a shallow baking dish.
- In a small saucepan, over low heat, melt the butter, then blend in the flour and cook for about 2 minutes.
- Beat in the milk, then the cream, and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Remove from the heat.
- Stir in the cheese and cook until melted, then add the tomatoes, sugar, cayenne, and white pepper. Taste for salt, and add to taste, starting with about ½ teaspoon.
- Stir in the macaroni.
- Pour into the prepared baking dish. Bake until the surface browns, 25 to 30 minutes.
- Serve hot.