1 (7 oz.) pkg. Creamettes elbow macaroni (2 c. uncooked)
1 lb. ground turkey
1 med. onion, chopped
1 c. sliced celery
1 clove garlic, minced
1/2 c. sliced pitted ripe olives
1 (16 oz.) can whole tomatoes, cut up (undrained)
1 (4 oz.) can diced green chilies, drained
2 tsp. beef-flavor instant bouillon
1/2 tsp. seasoned salt
1/4 tsp. ground cumin
Dash cayenne pepper
1 1/2 c. (6 oz.) cubed Wisconsin Muenster cheese
1 1/2 c. (6 oz.) cubed Wisconsin Cheddar cheese

Prepare Creamettes elbow macaroni according to package directions; drain. In medium skillet, combine ground turkey, onion, celery and garlic. Cook until turkey is browned. Stir in next 7 ingredients. Simmer 10 minutes. Combine macaroni, meat mixture and cheeses. Pour into 3-quart casserole. Cover. Bake in a 350 degree oven until hot and cheeses melt, about 20 minutes. Garnish as directed. Refrigerate leftovers.