1 1/2 c. uncooked whole wheat elbow macaroni or shells (more or less, to taste)
1/4 c. butter
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. flour
1 3/4 c. milk
1 tsp. dry mustard
8 oz. Velveeta, cut into 1/2 inch cubes
6 1/2-oz. can tuna
1 sm. can chopped black olives
1/2 to 1 c. frozen broccoli
1/2 to 1 c. frozen peas
1/2 c. crushed potato chips (more if desired)

Cook macaroni as directed.

Preheat oven to 375 degrees.

In a saucepan, combine butter, salt, and pepper. Cook over medium heat until butter is melted. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Add mustard and cheese, then stir until cheese is melted.