Creamy Turkey and Macaroni

3 lb. elbow macaroni
1 1/2 c. margarine
1 c. sifted flour
2 c. dry milk
2 Tbsp. salt
2 qt. water, turkey stock or vegetable liquid
3 qt. cubed turkey, cooked
1 1/2 qt. sliced cooked carrots
3 qt. cooked peas

Cook macaroni in boiling salted water until tender (about 10 minutes). Drain and rinse. While macaroni is cooking, melt butter in saucepan. Stir in flour, dry milk and salt.
 Add water and cook until thickened, stirring constantly. Place layer of macaroni in
 bottom of each of 2 pans (11 x 16 x 2 1/2-inch). Arrange turkey on top of macaroni.
 Combine carrots and peas and place on top. Pour 1 quart white sauce over each pan.
 Bake in 350 degrees oven for 45 minutes.
 Serves 48.

Variations:  Add any of the following to taste: 
chopped fresh parsley,
chopped onions, mushrooms, green and red peppers,
poultry seasoning, diced celery,