2 24-oz jars spaghetti sauce
2 lbs. ground beef, browned
4 T. butter
4 T. all-purpose flour
4 T. grated Parmesan cheese
2 t. salt
1/2 t. garlic
1 1/2 cup milk
3 cups shredded cheddar cheese
Combine noodles, sauce, and ground beef; set aside. In a saucepan, over medium heat, melt butter; add flour, Parmesan cheese, salt, and garlic. Stir constantly over heat until smooth and bubbly. Add milk and one cup cheddar cheese; stir until throughly melted. Pour half of the noddle mixture into a crock pot and pour cheese mixture over top. Pour remaining noodle mixture into crock pot, top with remaining cheddar cheese. Makes 12 to 18 servings.
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