Two-Cheese Spaghetti Bake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Janet Knorr GOLDEN, ILLINOIS My kids and grandkids love this cheesy pasta dish. I prepare it at least once a month, but itâs 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 king arthur unbleached 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:
1. Cook 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.
2. In 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.
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.
4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
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