Two-Cheese Spaghetti Bake
Janet Knorr GOLDEN, ILLINOIS My kids and grandkids love this cheesy pasta dish. I prepare it at least once a month, but it’s especially good during cooler months.
Ingredients
- 6 ounces uncooked spaghetti, broken into thirds
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 jar (14 ounces) spaghetti sauce
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup evaporated milk
- 1/3 cup water
- 4 ounces process cheese (Velveeta), cubed, divided
- 2 tablespoons grated Parmesan cheese
Directions
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1Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; stir into beef mixture. Set aside.
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2In a small saucepan, melt butter. Stir in flour and salt; gradually stir in milk and water. Bring to a boil; cook and stir until thickened and bubbly. Add 1/2 cup process cheese and Parmesan cheese; stir until melted.
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3Spread half of the spaghetti mixture into a greased 11x7-in. baking dish. Cover with cheese sauce; top with remaining spaghetti mixture and process cheese.
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4Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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