1 (16 oz.) pkg. spaghetti pasta noodles
non-stick cooking spray (Pam)
1 1/2 (12 oz. ea.) cans evaporated milk (Carnation)
5 cups water
1/2 cup (1 stick) butter (I use I Can't Believe It's Not Butter)
1/2 cup all-purpose flour
1 (16 oz.) pkg. shredded sharp cheddar cheese, divided (4 cups)
salt and black or white pepper, to taste
paprika, for sprinkling

Preheat oven to 375°F. Spray baking dish with non-stick cooking spray (Pam).

Cook spaghetti (broken in half) according to package directions (minus 2 minutes) then drain (no need to rinse) and dump into baking dish and set aside.

Put milk and water in a medium saucepan and scald. While waiting for milk to scald, melt butter in small saucepan and add flour to butter with wire whisk. Add butter and flour mixture to scalded milk with wire whisk until smooth or almost smooth. Pour over spaghetti.

Add salt, pepper and 3/4 of the shredded cheese and stir. Sprinkle top with remaining shredded cheese then paprika.

Bake at 375°F for 45 minutes or until golden brown and ENJOY!!!

Variation: For an extra creamy casserole, add the remaining 1/2 can evaporated milk.

Submitted by: C. Sue Pellett