Pepperoni, Pasta, and Vegetable Casserole

• 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

1. Preheat the broiler.
2. Bring a large pot of cold water to a boil over high heat and salt it generously.
3. Add the spaghetti and boil, stirring occasionally, until al dente.
4. Drain.
5. Meanwhile, melt the butter in a large Dutch oven or deep stove-top casserole dish over medium heat.
6. Scatter the flour over the butter and mix with a wooden spoon into a paste.
7. 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.
8. Off the heat gradually whisk the milk into the paste.
9. 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.
10. Whisk in the cream cheese, Worcestershire sauce, and nutmeg.
11. Season with salt, pepper.
12. Reduce heat to low and whisk 1 cup Monterey Jack.
13. Stir in the broccoli, peas, pepperoni and spaghetti, and heat until warmed through.
14. Top casserole with the remaining 1 cup cheese; transfer to the broiler, and cook casserole until brown and bubbly.
15. Cool slightly and serve.

kosher salt, spaghetti, unsalted butter, flour, milk, cream cheese, worcestershire sauce, ground nutmeg, freshly ground black pepper, grated monterey, frozen broccoli, frozen peas, pepperoni

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pepperoni-pasta-and-vegetable-casserole-recipe.html (may not work)