Cafeteria Baked Spaghetti

A K&W Copycat

Print Recipe

Servings: 6–8 servings

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

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 9×13-inch prepared baking dish.
Scatter with cheese blend and remaining cup of cheddar. Bake about 25 minutes until hot and cheese is melted.
Garnish with paprika and parsley.