Two-Cheese Spaghetti Bake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 ounces uncooked spaghetti, broken into thirds |
1 lb ground beef |
1/4 cup chopped onion |
1 (14 ounce) jar 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 velveeta cheese, cubed, divided |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef an d onion over medium heat until meat is no longer pink; drain.
3. Add spaghetti sauce; bring to a boil.
4. Decrease heat; simmer, uncovered, for 10 minutes.
5. Drain spaghetti; stir into beef mixture; set aside.
6. In a small saucepan, melt butter; stir in flour and salt; gradually stir in milk and water.
7. Bring to a boil; cook and stir until thickened and bubbly; add 1/2 c Velveeta and Parmesan cheese; stir until melted.
8. Spread half of the spaghetti mixture into a greased 11 x 7 inch baking dish.
9. Cover with cheese sauce; top with remaining spaghetti mixture and Velveeta cheese.
10. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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