Cheddar Chowder

1 1/2 quarts water
1/2 tablespoon salt
1/2 teaspoon onion salt
1/4 teaspoon pepper
1/2 cup diced onion
1/2 teaspoon Worcestershire sauce
1 1/2 cups elbow macaroni
4 cups grated cheddar cheese
1 1/4 quarts non-dairy creamer
1/2 teaspoon mustard

Combine salt, onion salt, pepper, onions and water in pan. Cook until the onions are tender. Add macaroni, Worcestershire sauce and dry mustard. Cook until macaroni is done. Add cheese and stir until melted. Add scalded non-dairy creamer. Heat but do not boil. Serve.