Though it isn't a family recipe, this one also comes to me through my mother. It is a wonderful creamy cheesy sauce with a bit of zing, balanced nicely by the mushroom, black olive, and turkey combo. I'm not sure the original source, but here it is with slight adaptation.
3 Tbs butter
4 Tbs flour
1 tsp. salt
1 tsp dry mustard
1/2 tsp. paprika
1/8 tsp. pepper
2 tsp. Worcestershire sauce
Dash of Cayenne (I like to add a few dashes)
Dash of red hot pepper (I like to add a few dashes)
6 oz. fresh chopped mushrooms
1/2 cup cold water
1 and a 1/2 cups chicken stock
1 and a 1/2 cups milk
2 and 1/2 cups cooked macoroni shells (medium)
1 can pitted black olives sliced
2 1/2 cups chopped leftover turkey
4-5 slices white American cheese
Preheat 425 degrees.
Cook pasta shells according to package instructions. Simmer fresh chopped mushrooms in a 1/2 cup water until they have absorbed most of the liquid.
Melt butter in a large saute pan. Blend in flour and all the spices and seasonings up to Cayenne and red pepper. Slowly add chicken stock, stirring all the while. Add mushrooms (liquid and all). Add milk and bring to a boil. Stir until mixture thickens. Add shells, olives, and turkey.
Turn half the mixture out into a 2 quart casserole dish. Cover this first half with American cheese slices cut into triangles. Pour remaining mixture on top and top with American cheese triangles again.
Bake 15-20 minutes.