Name: Two-Cheese Spaghetti Bake
Yield: 4 servings
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

Servings: 4 persons

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

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 11x7-in. baking dish. Cover with cheese sauce; top with remaining spaghetti mixture and process cheese.
4
Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Two-Cheese Spaghetti Bake

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