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There is a little place in Chapel Hill that I love. K&W Cafeteria’s. The majority of customers at K&W are senior citizens and college students. This always makes for a fun lunch. For years and before I stopped eating beef, I always ordered the Baked Spaghetti. I would slide my tray down the bars past the green jello filled with fruit. All they way to the veggie section and ask for green beans, fried okra and the best yeast rolls ever.

A few years ago, I met a close friend of mine from high school for lunch at K&W. He attended UNC for undergrad and for Law School. We were talking about how great the Baked Spaghetti is and guessing what they put in it. It has this sweet but tangy taste with cheesy top. A few days later my friend sent me an email FW:Baked Spaghetti. Its been in my inbox since Sat, 7 Jan 2006.

Mr. Spicy Lens loves it and its probably my easy meal never fails recipe.
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K&W Baked Spaghetti

6 ounces (a little less than half of a 1-pound package) dry thin spaghetti
1 pound ground turkey (Substitute for Ground Beef or Ground Chicken )
1 cup chopped onions
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 and 1/4 cup ketchup
1 tablespoon prepared yellow mustard
3/4 cup freshly shredded cheddar cheese, divided
3/4 cup beef stock
1/2 cup freshly shredded mozzarella cheese

Preheat oven to 350 degrees. Boil pasta in a large pot of salted water.
Drain and set aside.

Chop 1 cup of onions.

In a heavy skillet over medium-high heat, combine ground meat and onions, and
cook, crumbling meat as it cooks with a wooden spoon. Drain well.

Stir in salt, pepper, chili powder, Worcester sauce, ketchup, mustard
and 1/4 cup cheddar. Simmer for 5 minutes, stirring occasionally. Fold
spaghetti and beef stock into meat mixture, then put into a 9-by-12 inch
baking dish. Top with mozzarella and 1/2 cup cheddar.

Bake 20 minutes until cheese begins to brown.

Enjoy the goodness of K&W.

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