|Oh, I am a cheesy, melty pan of goodness!|
This dish is one of my ma's recipes. I was in junior high or high school when she started making this and I remember that it became a staple. It's not my favorite spaghetti dish of mom's - my personal favorite is when she opens up the cans of Chef Boyardee, dumps them in with some browned hamburger and puts a ton of garlic powder in the concoction. Nothin' says lovin' like that particular recipe.
By Mama Sharon
1 lb. ground beef
1 3/4 c. milk
1 lg. jar of Ragu spaghetti sauce
3/4 c. shredded Velveeta (plus 1/2 c. more for topping)
12 oz. spaghetti
1/2 c. Parmesan cheese
2 T. butter
2 T. flour
Brown hamburger, add spaghetti sauce. Heat, break spaghetti into thirds and cook according to pasta directions. Drain and rinse. Melt butter in a medium saucepan. Stir in flour and gradually add milk. Cook until boiling. Add 3/4 c. shredded cheese, cook until melted.
Layer in a 9x13 pan - 1/2 spaghetti; 1/2 meat sauce; 1/2 cheese sauce. Repeat with remainders. Top with the remaining Velveeta and Parm cheese. Bake at 350 degrees for 25-30 minutes.
Eat. Love. Enjoy.