INGREDIENTS

INSTRUCTIONS

x  Salt to taste 2 TB Light cream x  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
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 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
Almanac, Formatted by: Deidre-Anne Penrod,  FGGT98B (wrv) Posted to
EAT-L Digest  Date:    Fri, 27 Sep 1996 07:52:28 -0400  From:    Lilia
Prescod <lprescod@ITRC.UWATERLOO.CA>

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