Pepperoni Pasta and Vegetable Casserole

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

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