INGREDIENTS
3 tbsp
unsalted Land O’ Lakes butter
1/2 tsp
red pepper flakes
1
shallot, diced
1
carrot, diced
Kosher salt and freshly cracked black pepper
3 tbsp
flour
3 cups
chicken broth
2 cups
Organic Valley whole milk
3 cups
Birds Eye frozen broccoli florets
6 oz
freshly shredded cheddar cheese
1
sheet Frozen Pepperidge Farms Puff Pastry
2 tbsp
olive oil
1/3 cup
shredded Parmesan cheese