1 c. elbow macaroni
2 (7 oz.) cans chunk tuna, drained
8 oz. can diced carrots, drained
1/4 c. slivered ripe olives
5 tbsp. butter
1/4 c. packaged seasoned dry bread crumbs
1/4 c. sliced onion
1/4 c. unsifted flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
3/4 c. grated sharp Cheddar cheese

Cook elbows as package directs and drain. In 2-quart casserole, toss elbows with tuna, carrots, and olives. Mix well.

Melt butter in medium saucepan. Toss 1 tablespoon melted butter with bread crumbs in small bowl and set aside.

In rest of hot butter, saute onion until golden, about 5 minutes. Remove from heat. Add flour, salt and pepper, stirring until smooth. Gradually stir in milk. Bring to a boil and boil 1 minute. Reduce heat and add cheese, stirring until it is melted.

Pour cheese sauce over tuna mixture and toss to mix well. Sprinkle buttered crumbs over top. Bake 20 minutes at 375 degrees or until golden brown and bubbly.