Cafeteria Baked Spaghetti - Carolina Country
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Cafeteria Baked Spaghetti A K&W Copycat

3.0/5 rating (49 votes)
Cafeteria Baked Spaghetti

Sadly, many of our beloved K&W Cafeterias have closed, taking their popular baked spaghetti with them. Here’s our version of this comfort-food favorite to make at home. Cut the recipe in half if you like, but you can freeze any extra.

Ingredients

  • 12 ounces thin spaghetti

  • 1 package (8-ounce) cream cheese with chives

  • 2 tablespoons oil

  • 1 large onion, diced (about 1½ cups)

  • 2 pounds ground meat, meatloaf mix*

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 tablespoons chili powder

  • 2 cups shredded cheddar cheese, divided (we like Velveeta Shreds Cheddar Flavored Cheese)

  • 5 teaspoons Worcestershire sauce

  • 1 cup ketchup

  • 2 teaspoons prepared mustard

  • 1 cup beef broth

  • 1 cup pizza blend shredded cheese

  • Paprika

  • Minced parsley

Directions

    1. Preheat oven to 350 degrees.

    2. Cook spaghetti according to package directions. Drain.

    3. While still warm, put pasta into bowl and stir in cream cheese.

    4. 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.

    5. 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.

    6. Remove from heat and stir in broth and spaghetti. Pour into a 9x13-inch prepared baking dish.

    7. Scatter with cheese blend and remaining cup of cheddar. Bake about 25 minutes until hot and cheese is melted.

    8. Garnish with paprika and parsley.

*You will find "meatloaf mix" in most grocer's ground meat section. Typically, it will be a mixture of ground beef, pork and veal. If you cannot find this, you can substitute ground beef, ground pork or a combination of those.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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3.0/5 rating (49 votes)

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Comments (4)

  • When do I add Meatloaf mix, and do I follow Meatloaf mix *Directions*, or just add dry mix?

    K. Forrest |
    October 12, 2021 |
    reply

    • Hello.
      RE: 2 pounds ground meat, meatloaf mix

      Meatloaf Mix is the meat you need to purchase and use in this recipe, not a dry mix. You will find it in the ground meat area of most any grocery store. It is usually a mixture of ground beef, pork and veal. You can use ground beef or ground pork if preferred.
      Hope this helps.
      Wendy

      Wendy Perry |
      October 12, 2021 |
      reply

  • Wendy nailed it! Taste just like what I remember growing up. And simple to make! My grandchildren loved it too!

    Angel Perry |
    September 11, 2022 |
    reply

    • Thanks Angel.
      So glad you and those grandbabies love my spaghetti. Reminds me I need to make some more. I can eat spaghetti morning, noon and night... hot or cold.
      Wendy

      Wendy L. Perry |
      September 19, 2022 |
      reply

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