# What You’ll Need:
→ Pasta & Cheese Sauce
01 - 12 oz spaghetti
02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded mozzarella cheese
06 - 1 cup shredded sharp cheddar cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1/4 tsp ground nutmeg (optional)
→ Meat Sauce
11 - 1 lb ground beef
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 24 oz jar marinara sauce
15 - 1 tsp dried Italian herbs
16 - 1/2 tsp red pepper flakes (optional)
17 - Salt and pepper, to taste
→ Topping
18 - 1/2 cup shredded mozzarella cheese
19 - 1/4 cup grated Parmesan cheese
20 - 2 tbsp chopped fresh parsley (optional)
# How-To:
01 - Preheat oven to 375°F and grease a 9x13-inch baking dish.
02 - Boil salted water and cook spaghetti until al dente. Drain and set aside.
03 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
04 - Add chopped onion and minced garlic to the skillet and sauté until softened, about 3 minutes.
05 - Stir in marinara sauce, dried Italian herbs, red pepper flakes, salt, and pepper. Simmer for 5 minutes. Remove from heat and set aside.
06 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in milk, stirring continuously until sauce thickens, about 3 to 4 minutes.
08 - Remove from heat and stir in mozzarella, cheddar, Parmesan, salt, pepper, and nutmeg until smooth.
09 - Mix cooked spaghetti with cheese sauce until noodle strands are evenly coated.
10 - Place half of the spaghetti mixture in the prepared baking dish, top with half of the meat sauce; repeat layers.
11 - Sprinkle remaining mozzarella and Parmesan cheeses over the top.
12 - Bake for 25 to 30 minutes until bubbly and golden. Let rest for 10 minutes before serving. Garnish with parsley if desired.
