Put a large pot of water on the stove and bring to a boil.
When boiling, add the macaroni and cook until ‘el dente’.
While the macaroni is cooking, start with two mixing bowls.
Place the milk, cheese powder, 2 cups of the shredded cheddar, eggs, mustard powder and diced, pepper and onion (if onion is desired) in mixing bowl # 1.
Place the crushed crackers (Ritz type are best), Parmesan cheese and 1 cup of the cheddar cheese in mixing bowl # 2
When the macaroni is finished cooking, strain and then place into mixing bowl #1 and stir.
Place the mixing bowl #1 into a greased 2 quart casserole dish.
Melt butter and then mix into mixing bowl # 2.
Spread the topping mixture from mixing bowl # 2 on top of the macaroni.
Place in the oven and cook for 25 minutes, remove and let stand for 5 minutes.
