1 lb. ground chuck
3 1/3 c. (2 cans) prepared spaghetti sauce
12 oz. spaghetti
4 oz. butter
1/2 tsp. salt
8 tsp. flour
1 1/2 c. undiluted Carnation evaporated milk
1 1/2 (8 oz.) shredded process American cheese
2/3 c. water
4 tbsp. grated Parmesan cheese

Brown chuck and drain off fat. Add spaghetti sauce, simmer 20 minutes. Break spaghetti into thirds. Cook according to package directions. Rinse and drain. Mix spaghetti and sauce. Melt butter in small saucepan and stir in flour and salt. Slowly add Carnation and water. Cook over medium heat; stir constantly until thickened. Add 1 cup American cheese and Parmesan cheese. Stir until melted.

Spread 1/2 spaghetti mixture in bottom of 10 x 6 x 2 inch baking dish. Spoon all of cheese sauce over spaghetti and top with remaining spaghetti mixture and remaining 1/2 cup American cheese. Bake in moderate oven at 350 degrees for 30 to 35 minutes.