1/4 lb. elbow macaroni
1 1/2 tbsp. butter
1 1/2 tbsp. flour
1/2 tsp. salt
Dash white pepper
Dash red pepper
1 1/2 c. milk
2 tbsp. light cream
1 c. Cheddar cheese, shredded
1/4 c. diced canned tomatoes
1/2 tsp. sugar

Preheat oven to 400 degrees F.

Cook macaroni according to package directions. Melt butter in top of double boiler. Gradually blend in flour, salt and peppers until smooth. Add milk and cream, stirring constantly. Cook for a few minutes, until mixture thickens. Add cheese and continue to heat until cheese is melted and sauce looks smooth.

Remove from heat and add macaroni. Add sugar to tomatoes and add to macaroni. Pour into buttered baking dish and bake until surface browns.