1. Prepare: Apply a light layer of grease or butter to a 1-1/2-quart casserole dish and set it aside.

2. Boil: Cook 1/2 pound of elbow macaroni according to the package directions, then drain the water and set the pasta aside.

3. Melt: Place 1 tablespoon of butter in a saucepan over medium-low heat and whisk in 1 tablespoon of all-purpose flour to combine.

4. Season: Add 3 cups of milk, 1 teaspoon of salt, 1/4 teaspoon of white pepper, and 1/4 teaspoon of cayenne pepper to the saucepan.

5. Thicken: Stir the mixture almost constantly for about 8 to 10 minutes until it thickens up and becomes completely smooth.

6. Melt: Add 2 cups of shredded cheddar cheese to the sauce and stir continuously until the cheese completely melts.

7. Remove: Take the saucepan off the stove top heat to prevent the cheese sauce from overcooking.

8. Combine: Mix the cooked elbow macaroni and the hot cheese sauce together inside a large mixing bowl.

9. Stir: Add 1/2 cup of drained, chopped canned tomatoes and 1 teaspoon of sugar into the pasta mixture and stir well.

10. Transfer: Pour the combined macaroni mixture into your greased 1-1/2-quart casserole dish.

11. Bake: Place the dish in your preheated 350°F oven and bake for 30 to 40 minutes until the top surface turns golden brown.

12. Enjoy: Serve this warm, comforting casserole straight out of the oven.