|Macaroni twirls||8 Ounce (3 Cups , Uncooked)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Unsifted all purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Shredded gruyere cheese/Shredded swiss cheese||1⁄3 Cup (5.33 tbs)|
|Canned tuna||14 Ounce, drained (2 Can)|
|Chopped mushrooms||4 Ounce (3/4 Cup)|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
Cook macaroni according to package directions; drain.
Meanwhile, saute onion in butter or margarine until tender, but not brown; blend in flour.
Gradually add broth and cream; cook, stirring constantly, over low heat until sauce thickens.
Add Gruyere or Swiss cheese and sherry, if desired; heat and stir until cheese melts.
Add tuna, mushrooms and salt and pepper to taste.
Stir in macaroni.
Turn into buttered 2-quart casserole.
Sprinkle Parmesan cheese and toasted slivered almonds, if desired, on top.
Broil 3 to 4 inches from source of heat 5 minutes or until lightly brown.