• In a frying pan, brown your meat. Add seasoned salt if using plain meat rather than sausage.
• While it's browning, measure your marinara into a bowl that will also fit the cooked meat. When it's done, dump the meat into the sauce. If there is more than a few tablespoons of fat I would drain some off first.
• In a small to medium heavy-bottomed saucepan over medium heat, melt butter, then whisk in flour. Add milk and cook, whisking occasionally until bubbly and thickened. Remove from heat and add cream cheese and salt.
• Preheat oven to 400°F.
• Grease a 9x13 pan.
• In your pan, spread out half your meat sauce, followed by a scant half of your grated cheese.
• Layer half the noodles. Spend out the creamy sauce on top of the noodles, and then top with your remaining noodles. Spread the rest of your meat sauce out then top with your remaining cheese.
• Cover and chill until ready to use if you're not eating right away, up to 3 days. If you want to freeze it, chill completely then wrap well and freeze.
• Bake uncovered for 30-40 minutes, until bubbly and browned. Let rest 10 minutes before serving.

To Cook From Frozen

• I suggest thawing it in the fridge 24 hours, and then baking it. It will probably need a few more minutes. Or my rebel way is I put the frozen pan covered in foil in a cold oven and start the oven off lower and once it's more thawed, uncover and crank the heat to brown it. Do not use a glass pan in a cold oven.