Spaghetti Casserole

This is a true casserole wherein amounts and cooking times are approximate and open to interpretation. 
If you like mushrooms and green peppers – throw them in. If you’re vegetarian, omit the meat. Feel free to experiment. 

1 ˝ pounds ground beef
Minced garlic, clove or two
Salt and pepper
2 large jars spaghetti sauce
Spaghetti – about half a box
2 tablespoons butter
2 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese (or your other favorite shredded cheese mix)
˝ cup shredded parmesan cheese

Brown the ground beef in a large skillet with some minced garlic, adding salt and pepper to taste. 
Drain grease from meat and add spaghetti sauce. Simmer. Meanwhile boil the pasta, cook only to 
al dente since you’ll be cooking further in the oven. Drain noodles and add sauce and meat.  

In a small saucepan, make a roux - melt the butter, add flour and a little salt and pepper; mix and let brown, 
stirring continuously for about a minute. Add milk; bring to a boil, then lower temperature and stir until thickened. 
Remove from heat and add half of shredded cheddar. 

In a large casserole dish, layer half of spaghetti and sauce, then all of cheese sauce, then rest of spaghetti. 
Top with remaining shredded cheddar and shredded parmesan. Bake for approximately 45 minutes at 350 degrees.