An old time favorite from Horn & Hardart's chain of Automats in New York and Philadelphia.
Serves 4 to 6 medium portions
Ingredients
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• Dash of freshly ground white pepper
• Dash of cayenne pepper
• 2 cups shredded cheddar cheese
• ½ pound elbow macaroni, fully cooked and drained
• ½ cup canned tomatoes, drained and chopped
• 1 teaspoon sugar
Method
1. Preheat the oven to 350°F. Grease a 1½ quart baking dish.
2. Melt the butter in a saucepan over medium-low heat. Whisk in the flour then add the milk, salt, and both peppers. Stir almost constantly until the mixture thickens and is smooth, 8 to 10 minutes. Add the cheese and cook, stirring, until it melts. Remove from heat.
3. In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes and sugar. Transfer the macaroni mixture to the greased baking dish. Bake until the surface browns, 30 to 40 minutes.