Categories: Pasta, Cheese/eggs 
      Yield: 4 servings 
  
           -Alyce Mantia (KRBS41A) 
  1 1/2 c  Shredded cheddar 
      1 c  Uncooked elbow macaroni 
    1/8 ts Cayenne 
  1 1/2 c  Milk 
           Salt/white pepper 
      2 tb Light cream 
    1/4 c  Finely chopped canned tomato 
  1 1/2 tb Butter 
    1/2 ts Sugar 
  1 1/2 tb Flour 
  
  Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 qts rapidly 
  boiling salted water 8-12 minutes until al dente. Drain well. Combine milk 
  and cream in a small saucepan and bring to a simmer. Meanwhile, heat the 
  butter in another saucepan over low heat just until foaming. Add the flour 
  and cook, stirring, for 3 minutes. Pour the hot milk into the butter-flour 
  mixture and cook, stirring, until thickened. Add the cheese to the white 
  sauce, about 1/4 cup at a time,stirring until smooth. Add the cayenne and 
  season to taste with salt and pepper. Stir the tomatoes and sugar into the 
  sauce.  Combine with the macaroni and pour into a buttered 1-1/2 quart 
  baking dish. Bake for 25-35 minutes, until the top is nicely brown. Never 
  having been to a Horn & Hardarts, I will have to let you be the judge of 
  how authentic this is. 
   
  Uploaded to Prodigy by Alyce Mantia.  Shared on the Cooking Echo by Judi M. 
  Phelps - The San Jose Kid