Bring 4 quarts of salted water to a boil and cook the macaroni until al dente. Drain and set aside.

Melt ½ stick of butter and stir in the crushed Ritz crackers and toast until lightly browned.

Remove breadcrumbs from the pan and set aside. Wipe pan clean with a paper towel and re-use for next step.

Melt remaining butter, add onions and stir over low heat until onions are translucent. Stir in the flour, salt, pepper, cayenne pepper and paprika.

Cook for an additional 2-3 minutes. Add wine, then gradually stir in the half and half.

Simmer over low heat, stirring constantly until the sauce is thickened and smooth. Add cheese and stir continuously until cheese melts.

Combine the macaroni with the cheese sauce and mix well until it turns into a buttered casserole. Sprinkle extra grated cheese on the top along with the toasted bread crumbs.

Bake in a pre-heated 350 oven for approximately 20 minutes or until heated all the way through and golden brown on the top and serve.