Aunt Margaret’s Baked Macaroni and Cheese
Serves: 4-6

1 tablespoon butter
1 tablespoon all-purpose flour
2 cups milk
1 teaspoon salt
Dash of freshly ground white pepper
Dash of cayenne pepper
2 cups shredded Cheddar cheese
1/2 pound elbow macaroni, fully cooked and drained
1/2 cup canned tomatoes, drained and chopped

Preheat oven to 240 degrees. 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 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 the heat.

In a mixing bowl, combine the macaroni and the sauce. Stir in the tomatoes. Transfer the macaroni mixture to the greased baking dish. Bake until the surface browns, 30 to 40 minutes.