Pepperoni, Pasta, and Vegetable Casserole
- Total Time:
- 35 min
- 10 min
- 25 min
- 8 to 10 servings
- 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.
Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly. Cool slightly and serve.
Copyright 2005 Television Food Network, G.P. All rights reserved.
From Food Network Kitchens
Recipe courtesy of Rachael Ray