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1. In a 4- to 5-quart pot, bring the water and the salt to a boil over high heat. Pour the macaroni in slowly so that the water never stops boiling. Cook briskly, uncovered, for about 20 minutes, or until the macaroni is tender. Then drain it thoroughly in a colander.
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2. Melt the butter over moderate heat in a small saucepan. Add the flour and cook, stirring until the mixture froths and foams. Add the milk all at once and stir with a wire whisk until the sauce thickens into a smooth cream.
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3. Add the salt and cayenne, and simmer over very low heat for about 2 minutes. Pour the sauce into a large mixing bowl, and stir in the macaroni, diced ham, 1½ cups of the cheese and the grated onion. Taste for seasoning.
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4. Preheat the oven to 375°. Lightly butter a 2½-or 3-quart casserole. Spoon in the macaroni mixture and spread the bread crumbs, mixed with the remaining cheese and melted butter, evenly over the top. Bake in the middle of the oven for 30 to 40 minutes, or until the cheese and bread crumb topping is lightly brown. Serve directly from the casserole.
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