French Dip Mushroom Spaghetti with Horseradish Cheddar Sauce

Ingredients

• 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

Instructions

• 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
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