Two-Cheese Spaghetti Bake

• 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 350u0b0 for 25-30 minutes or until heated through.

ground beef, onion, spaghetti sauce, butter, allpurpose, salt, milk, water, process cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/two-cheese-spaghetti-bake/ (may not work)