Twice Baked Spaghetti by Tracy

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, crushed
3 c. (28 oz) prepared spaghetti sauce
12 oz. spaghetti
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/3 c. evaporated milk
2/3 c. water
1 c. shredded cheddar cheese
1/4 c. grated parmesan cheese

Brown ground beef, onion and garlic in skillet; drain fat. Add spaghetti sauce and simmer uncovered for 10 min. Break spaghetti in thirds and cook according to package directions. Rinse and drain noodles. Melt butter in saucepan. Stir in flour, salt and pepper. Gradually add evaporated milk and water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Add 1/2 cup of shredded cheese and parmesan cheese; stir until melted. Combine spaghetti and spaghetti sauce. Spread 1/2 the spaghetti mixture in bottom of a 9x13 inch baking dish. Spoon cheese sauce over spaghetti; top with remaining spaghetti mixture and remaining 1/2 cup shredded cheese. Bake at 325 degrees for 20-25 min.