2 c. uncooked elbow macaroni (8 oz.)
3 tbsp. butter
1/4 c. chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. heavy cream or undiluted evaporated milk
1/2 c. dry white wine
2 c. grated sharp Cheddar cheese

Cook macaroni according to package directions. Drain and reserve. Heat butter and saute onions until tender. Sprinkle in flour, salt, pepper, and cook until smooth and bubbly. Slowly add cream and wine and cook over low heat, stirring constantly, until thickened. Add cheese and stir until melted.

Combine cooked macaroni and cheese sauce, and pour into buttered 1 1/2 quart casserole. Bake in preheated 350 degree oven for 15 minutes, or until thoroughly heated.