Serves 4

6 ounces  Whole Wheat elbow macaroni (11/2 cups)

10 to 20 Stuffed Olives, Sliced in half

3 tablespoons butter or margarine

1/4 cup finely chopped onion

4 oz mushroom stems & pieces

2 tablespoons all-purpose flour

1/2 teaspoon salt

Dash pepper

2 cups milk

2 cups cubed cheese; pepper, cheddar, farmers, any kind you have

Cook macaroni according to package directions; drain. For cheese sauce, in a saucepan rnelt butter or margarine. Cook onion & mushrooms in butter till tender but not brown. Stir in the flour, salt, and pepper. Add milk all at once; cook and stir fill thickened and bubbly. Cook and stir I to 2 minutes more. Add cubed cheese~ stir till melted.

Stir macaroni & olives into cheese sauce. Turn into a I 1/2-quart casserole. Bake in a 350' oven 30 to 35 minutes or till heated through. Makes 6 servings.