2 pounds butter
6 onions, chopped
1 1/2 cups good-quality white wine
1/2 cup celery soup mix
4 eggs, beaten
2 teaspoons garlic powder
salt and pepper to taste
2 cups milk
Preheat oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a medium bowl, combine butter or margarine with onion and celery soup mix, 1 tablespoon extra seasoning, garlic powder, salt, pepper, milk, and eggs; heat until boiling. Mix the milk and eggs with a hand mixer until well blended. Pour milk mixture over noodles/pan and toss to coat.
Heat 15 to 18 inches (38 to 42cm) oven broiler. Thoroughly coat bottom and sides of a 9x13 inch baking dish with flour mixture.
Bake 50 more minutes or until flaked; set aside.
Remove foil from onion and celery mixture and pour milk and eggs over onion mixture, along with 1/8 teaspoon seasoning mixture and celery mixture. Divide cooking time between two 2-quart baking dishes.
Cook the macaroni according to package directions; drain. Serve immediately.
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