Classic Baked Macaroni and Cheese - Horn & Hardart's Macaroni and Cheese

• 4 tbsp (60 ml) butter
• 4 tbsp (60 ml) all purpose flour
• 3 cups (700 ml) milk
• 1 tsp (5 ml) salt
• Dash of freshly ground white pepper
• Dash of cayenne pepper
• 2 cups (475 ml) shredded cheddar cheese
• 1/2 lb (.2 kg). elbow macaroni, fully cooked and drained
• 1/2 cup (125 ml) canned tomatoes, drained and chopped
• 1 tsp (5 ml) sugar

1. Preheat oven to 350 degrees (175 C.) and grease a 2 quarts (1900 ml) baking dish.
2. Melt the butter in a saucepanover medium-low heat.
3. Whisk in the flour, then add the milk, salt, and white and cayenne peppers.
4. Stir constantly until the mixture thickens and is smooth, about 8 to 10 minutes.
5. Add the cheese and cook, stirring until it melts; remove the saucepan from the heat.
6. In a mixing bowl, combine the macaroni and the sauce.
7. Stir in the tomatoes and sugar.
8. Transfer the macaroni mixture to a greased baking dish.
9. Bake until the surface is browned, about 30 to 40 minutes.

butter, flour, milk, salt, ground white pepper, cayenne pepper, cheddar cheese, elbow macaroni, tomatoes, sugar

Taken from online-cookbook.com/goto/cook/rpage/000E62 (may not work)