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 1 1/2 c
Cheddar cheese; shred  Prepare oven to 400~. 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 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 26 Sep 96
Date:    Fri, 27 Sep 1996 07:52:28 -0400
From:    Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>

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