Best Maccaroni & Cheese

2 c. (8 ounces) elbow macaroni
1 stick butter
1/4 cup minced onions
3 tbsp. flour
2 c. of milk or light cream
1/2 c. white cooking wine(or water, or chicken broth)
2 c. grated sharp cheddar (1/2 pound)
1/2 cup bread crumbs (topping)
Salt and freshly ground pepper
Cayenne to taste 1/2 tsp. paprika

-Bring 4 qt. salted water to a rapid boil and cook the macaroni until not quite tender. Drain macaroni and set aside.
-In saute pan, melt 1/2 the stick of butter (or 4 tablespoons). When melted, stir in the breadcrumbs and toast just until lightly browned.
-Remove breadcrumbs from pan and set aside. Wipe pan clean with paper towel and re-use for next step.
-Melt remaining butter, add onions, and stir over low heat until onions are just translucent, but not browned. Stir in the flour and seasonings. Continue to cook for an additional 2-3 minutes. Add the wine, then gradually stir in the milk or cream.
-Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and continue stirring until the cheese melts.
-Combine the macaroni with the cheese sauce. Turn out into a generously buttered casserole dish (approximately 1 1/2 quarts).
-If you have any extra grated cheese, you can sprinkle this on top along with the 1/2 cup of buttered, toasted bread crumbs.
-Bake in a preheated 350 degree Fahrenheit oven for approximately 20 minutes or until heated all the way through and golden brown on top.