2 c. elbow macaroni
1 (10 oz.) pkg. frozen, chopped broccoli
1/4 c. butter
1 lg. chopped onion
1/2 c. thinly sliced celery
1/4 c. flour
Several dashes bottled hot pepper sauce (to taste)
Dash of pepper
2 c. milk
1 1/2 c. cubed process cheese spread (6 oz.)
3 c. chopped, cooked chicken or turkey
1/2 c. sliced, pitted ripe olives
2 med. tomatoes, sliced
1 (6 oz.) container frozen Mexican style avocado dip, thawed
1/2 c. alfalfa sprouts (optional)

Cook macaroni; drain. Run water over broccoli to thaw.

For Sauce: In a large saucepan, melt butter. Add onion and celery. Cook until tender. Stir in flour, pepper sauce, and pepper. Add milk all at once. Cook and stir over medium heat until mixture is thick and bubbly. Add process cheese spread. Cook and stir until cheese spread melts. Add chicken or turkey, olives, macaroni, and broccoli to sauce. Mix well. Put mixture in a 13 x 9 x 2 inch baking dish. Bake, covered, in a 350 degree oven for 30 minutes. Arrange tomato slices over top. Bake, covered, for about 5 minutes more or until heated through. Spoon avocado dip over the top. Sprinkle with alfalfa sprouts if desired. Serves 8.