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Macaroni and Cheese with Tuna

Macaroni and Cheese with Tuna

Preparation Time:
Cook time:
Yield: 10 servings


1 package Elbow Macaroni (7 oz)
1 cup Celery, diagonally sliced
1/2 cup Pimiento-stuffed Olives
1 can Tuna, drained (9 1/2 oz)
2 Tbsp Onion, grated
2 tsp Salt
1/4 tsp ground Pepper
3 cup American Cheese, shredded
2 Tbsp Butter or Margarine
1 Tbsp Flour
1/2 tsp Salt
1/4 tsp ground Pepper
1 cup Sour Cream
1 cup dry White Wine
1 Tbsp Butter or Margarine


Cook macaroni as directed on package, then drain and rinse. Stir celery and olives into macaroni. Preheat oven to 375F. Place half of the macaroni mixture in ungreased baking dish. Mix tuna, onion, 1 tsp salt, 1/4 tsp pepper and the cheese in a bowl. Sprinkle macaroni mixture with half of the tuna mixture, then repeat.

Melt 2 Tbsp butter in 2-quart saucepan over low heat. Stir in flour, 1/2 tsp salt and 1/4 tsp pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in sour cream and wine. Heat to boiling, stirring constantly. Pour over tuna mixture, then dot with 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes. Uncover and bake until golden, for about 15 minutes.

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