Food Network: Pepperoni, Pasta, and Vegetable Casserole

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Pepperoni, Pasta, and Vegetable Casserole
From Food Network Kitchens

Ingredients
Kosher salt
1 pound spaghetti
4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
3 cups milk
1/4 cup cream cheese
1 teaspoon Worcestershire sauce
1 pinch ground nutmeg
Freshly ground black pepper
2 cups grated Monterey Jack (about 7 ounces)
1 (16-ounce) box frozen broccoli, or 1 pound fresh broccoli, lightly cooked

1 (10-ounce) bag frozen peas
8 ounces pepperoni, diced

Instructions
Preheat the broiler.

Bring a large pot of cold water to a boil over high heat and salt it generously.
Add the spaghetti and boil, stirring occasionally, until al dente. Drain.

Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish
over medium heat. Scatter the flour over the butter and mix with a wooden spoon
into a paste. Continue stirring in a figure "8", making sure to get into the
corners of the pan, until the paste puffs slightly and lightens in color, about 1
minute. Off the heat gradually whisk the milk into the paste. Return to

medium-high heat and whisk until thickened, then simmer, stirring occasionally
until the sauce has the consistency of heavy cream, about 8 to 10 minutes. Whisk
in the cream cheese, Worcestershire sauce, and nutmeg. Season with salt, pepper.
Reduce heat to low and whisk 1 cup Monterey Jack. Stir in the broccoli, peas,
pepperoni and spaghetti, and heat until warmed through.

Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook
casserole until brown and bubbly. Cool slightly and serve.

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