Ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- all-purpose
- 3 cups milk
- 1 teaspoon salt
- 1 dash white pepper freshly ground
- 1 dash cayenne pepper
- 2 cups cheddar cheese shredded
- 1/2 pound pasta elbow macaroni
- fully cooked
- and drained
- 1/2 cup tomatoes canned
- drained
- chopped
- 1 teaspoon sugar
Instructions
- Preheat oven to 350F (180C).
- Grease a 1 1/2-quart baking dish.
- Melt the butter in a saucepan over medium-low heat.
- Whisk in the flour, then add the milk, salt and peppers.
- Stir constantly until the mixture thickens and is smooth, 8 to 10 minutes.
- Add the cheese and cook, stirring, until it melts.
- In a mixing bowl, combine the macaroni and the sauce.
- Stir in the tomatoes and sugar.
- Transfer macaroni mixture to the baking dish.
- BAke until the surface browns, 30 to 40 minutes.
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