Name: Pepperoni, Pasta, and Vegetable Casserole
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
Cuisine: american
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

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.

Pepperoni, Pasta, and Vegetable Casserole

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