Whisk in the flour and reduce the heat to low.While the pasta is draining, return the pot to the stove, add 4 tablespoons of the butter, and melt over medium heat.The macaroni will still be quite al dente it will cook further in the oven.Add the macaroni, stir well, and cook for about 6 minutes.Bring a large pot three-fourths full of salted water to a boil.Lightly butter a 2 1/2 quart baking dish.Bake in a 350☏ oven for 30 minutes or until bubbly and hot. Sprinkle the buttered cracker crumbs all over the top. Pour the macaroni mixture into a 2-quart, greased or sprayed baking dish.Pour the cheese sauce into the macaroni and mix. Stir the shredded Colby and grated parmigiano-reggiano into your sauce. Stir in milk and seasonings cook stirring frequently until mixture boils and becomes thick. Add the flour cook for 1-2 minute stirring constantly (don't let it burn or brown). Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. In medium saucepan over medium heat, melt 3 tablespoons of butter, and add the onion. To prepare, have your flour already measured out and stir the seasonings into the measured milk. Grease a 2-quart baking dish with cooking spray or unsalted butter. When pasta is ready, drain, put back into pan and set aside. Add the cracker crumbs to the melted butter and mix. Melt 3 tablespoons of butter in a small fry pan or saucier. You should have about 3/4 cups of cracker crumbs.
(The macaroni will continue to cook in the oven.) While the pasta is cooking, crush crackers into large crumbs. In a large pan, cook macaroni according to the package direction using the lesser time-al dente.
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