Two-cheese Spaghetti Bake
6 oz uncooked spaghetti, broken into 3rds
1 pound ground beef
1/4 cup chopped onion
1 jar (15oz) spaghetti sauce
2 Tbsp butter
4 tsp all-purpose flour
1/4 tsp salt
3/4 cup evaporated milk (regular milk works fine)
1/3 cup water
4 0z process cheese (Velveeta), cubed, divided
2 Tbsp grated Parmesan cheese
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium until meat is no longer pink; drain. Add spaghetti sauce; bring to boil. Reduce heat; simmer, uncovered for 10 minutes. Drain spaghetti; stir into beef mixture. Set aside.
2. In a small saucepan, melt butter. Stir in flour and salt; gradually stir in milk and water. Bring to boil; cook and stir until thickened and bubbly. Add 1/2 cup process cheese and Parmesan cheese; stir until melted.
3. Spread half of the spaghetti mixture into a greased 11-in. x 7-in. baking dish. Cover with cheese sauce; top with remaining spaghetti mixture and process cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 6 servings.