Sadly, many of our beloved K&W Cafeterias have closed, taking their popular baked spaghetti with them. Enjoy my version of this comfort-food favorite at home. Cut the recipe in half if you like, but you can freeze any extra.
2cupsshredded cheddar cheese, divided (I like Velveeta Cheddar Shred)
5teaspoonsworcestershire sauce
1cupketchup
2teaspoonsprepared mustard
1cupbeef broth
1cuppizza blend shredded cheese
paprika
minced parsley
Instructions
Preheat oven to 350 degrees.
Cook spaghetti according to package directions. Drain.
While still warm, put pasta into bowl and stir in cream cheese.
Heat oil over medium high heat in a large deep skillet or Dutch oven and sauté onion for 2–3 minutes until tender. Add meat and cook until done. Drain off excess oil.
Reduce heat to a simmer and stir in salt, pepper, chili powder, 1 cup of the shredded cheddar, Worcestershire, ketchup and mustard. Simmer while stirring for about 5 minutes.
Remove from heat and stir in broth and spaghetti. Pour into a 9x13-inch prepared baking dish.
Scatter with cheese blend and remaining cup of cheddar. Bake about 25 minutes until hot and cheese is melted.