Instructions
Preheat roaster to 375 °F. Cook spaghetti al dente. Drain well.
Cook onion, garlic and bell pepper in adulation until tender. Add flour and seasonings. Cook 1- 2 twinkles. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
Remove from heat, add parmesan rubbish and 1 mug cheddar. Mix until smooth and melted. Season with season and pepper to taste.
Combine spaghetti, funk, cream sauce and canned tomatoes, mix well. Spread in a greased 9 × 13 dish.
Top with remaining cheddar rubbish and singe 25- 30 twinkles or until hot and bubbly.