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| 1 Packung | Elbow macaroni(7oz) |
| 1 Tasse | Digonally sliced celery |
| 1/2 Tasse | Pimiento-stuffed olives |
| 1 Dose | Tuna, drained(9 1/2oz) |
| 2 Esslöffel | onion grated |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 3 Tasse | American cheese shredded |
| 2 Esslöffel | butter or margarine |
| 1 Esslöffel | flour |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1 Tasse | dairy sour cream |
| 1 Tasse | white wine dry |
| 1 Esslöffel | butter or margarine |
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Cook macaroni as directed on package; drain and rinse. Stir celery and olives into macaroni. Heat oven to 375'. Place half of the macaroni mixture in ungreased baking dish, 13 1/2x8 3/4x1 3/4 inches. Mix tuna, onion, 1 teaspoon salt, 1/4 teaspoon pepper and the cheese. Sprinkle macaroni mixture with half of the una mixture; repeat.
Melt 2 tablespoons butter in 2-quart saucepan over low heat; stir in flour, 1/2 teaspoon salt and 1/4 teaspoon 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; dot with 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes. Uncover; bake until golden, about 15 minutes.
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