Preheat oven to 400 degrees. Cook macaroni, uncovered, in 6 litre s rapidly boiling salted water 8-12 minutes until al dente. Drain well. Combine milk and cream in a small saucepan and bring to a simmer. Meanwhile, heat the butter in another saucepan over low heat just until foaming. Add the flour and cook, stirring, for 3 minutes. Pour the hot milk into the butter-flour mixture and cook, stirring, until thickened. Add the cheese to the white sauce, about quarter cup at a time,stirring until smooth. Add the cayenne and season to taste with salt and pepper. Stir the tomatoes and sugar into the sauce. Combine with the macaroni and pour into a buttered 1- half quart baking dish. Bake for 25-35 minutes, until the top is nicely brown. Never having been to a Horn & Hardarts, I will have to let you be the judge of how authentic this is. Uploaded to Prodigy by Alyce Mantia. Shared on the Cooking Echo by Judi M. Phelps The San Jose Kid