1 pound macaroni
2 tablespoons butter
3/4 cup dry white wine
1/4 salt
1 cup heavy cream
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
In saucepan over medium-high heat, melt butter or margarine and saute onions until tender. Stir in wine, salt, milk and cream. Continue cooking until total temperature of liquid has been absorbed. Remove from heat and whisk cream into roma (marinade) mixture; spoon over macaroni. Cover and chill 2 hours.