Baked Macaroni and Cheese

1 Tbsp butter
1 Tbsp all-purpose flour
3 cups milk
1 tsp. salt
Dash of freshly ground white pepper
Dash of cayenne pepper
2 cups shredded Cheddar cheese
1/2 lb. elbow macaroni, fully cooked and drained
1/2 cup canned tomatoes, drained and chopped
1 tsp sugar

Preheat oven to 350F. 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 and sugar. Transfer the macaroni mixture to the greased baking dish. Bake until the surface browns, 30 to 40 minutes. Serves 4 to 6"