Two-Cheese Spaghetti Bake

Total Time Prep: 30 min. Bake: 25 min.
Yield 6 servings
Test Kitchen Approved
Janet Knorr GOLDEN, ILLINOIS My kids and grandkids love this cheesy pasta dish. I prepare it at least once a month, but it’s 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 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 11x7-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.

Nutrition Facts

1 cup: 409 calories, 19g fat (10g saturated fat), 74mg cholesterol, 829mg sodium, 36g carbohydrate (11g sugars, 2g fiber), 25g protein.

Janet Knorr GOLDEN, ILLINOIS My kids and grandkids love this cheesy pasta dish. I prepare it at least once a month, but it’s especially good during cooler months.
Recipe Creator

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