This isn’t your typical s’ghetti.
This is luscious, like….crazy luscious.
Let me explain.
Think about eating a French Dip sandwich….dipped in au jus. Ok, now imagine that it was actually tossed with vermicelli pasta, sauteed mushrooms, covered with a blanket of smooth provolone and horseradish cheddar sauce.
Oh my Lord – THIS is soooo good.
Cabot, y’all have managed to get me to plan an entire meal around 1/2 of a block of damn cheese that I’ve been eyeing in the fridge for a few days. Ok, yes, leftovers also facilitated that happening. And I’m SO glad that it happened. This is spaghetti taken to a brand new level.
This is definitely one of those dishes that slap you in the face at first bite, and it’s hard to stop eating it. The beauty of these type of dishes is how they’re created.
Leftovers + random ass idea = Beautiful food.
Here’s your printable-
French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce
- 1 can beef broth
- 1 can golden mushroom soup
- 1 cup water
- Leftover roast beef -about a pound (or get some at your deli)
- 1 tbsp Worcestershire sauce
- 1 tbsp pepper
- 1 container mushrooms, washed and sliced
- 1 lb. vermicelli, cooked and drained
- 4 oz. Provolone cheese, shredded
- 4 oz. Cabot Horseradish Cheddar, shredded
- 1/4 stick Cabot Salted Butter
- 1 tbsp all purpose flour
- 2 tbsp water
- 1 cup whole milk
- 1 tbsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper
- Italian flat leaf parsley
- Preheat oven to 350 degrees.
- Combine both soups and water in a mixing bowl; whisk to combine.
- Stir in the rest of the ingredients and pour into a 9x11 baking dish.
- To make the cheese sauce, melt butter over medium heat and add cheeses; stir to melt.
- Whisk flour and water together and add to cheese; stir constantly until thickened.
- Add milk and cayenne, whisk to combine until desired consistency; remove from heat.
- Pour cheese sauce over pasta mixture and bake for 30 minutes, or until bubbly.
- Garnish with parsley