1 pkg. elbow macaroni
1 c. celery, sliced diagonally
1/2 c. stuffed pimentos
Sliced olives
1 can water packed solid white tuna, drained
2 tbsp. minced onion
1 1/2 tsp. salt
1/2 tsp. white pepper
1/2 oz. mild Cheddar cheese, shredded
3 tbsp. sweet butter
1 tbsp. all purpose flour
1 c. dairy sour cream
1 c. dry white wine OR
Canned chicken broth

Preheat oven to 375 degrees (190 Centigrade). Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Place half of macaroni mixture in ungreased baking dish 13 x 9 x 2 inches (33 x 23 x 5 cm.). Flake tuna in a large bowl. combine 1 teaspoon (5 ml.) salt, 1/4 teaspoons (1.2 ml.) pepper and cheese with tuna. Sprinkle macaroni mixture with half the tuna mixture. Repeat layers (first macaroni, then tuna). Melt 2 tablespoons (30 ml.) butter in 2 quart (2 liter) saucepan over low heat; stir in flour and remaining salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine or broth. Return to heat, stirring constantly until sauce boils. Pour sauce over the tuna mixture and dot with 1 tablespoon (15 ml.) sweet butter. Cover with aluminum foil and bake 30 minutes. Uncover, bake another 15 minutes or until sauce turns golden brown.