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

Melt butter in saucepan. Add flour, salt, pepper, and milk. Stir well and add cheese. Remove from heat. Add sugar to macaroni and mix in tomatoes. Add sauce, put in greased casserole dish. Bake 15-20 minutes or until browned at 400 degrees.