1. Place about 4 cups water in Dutch oven bring to a boil. Add broccoli return to a boil. Reduce heat to medium cover tightly and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring once.
2. Meanwhile, place 2 cups of the milk in large nonstick saucepan place over medium heat. In small bowl, combine remaining 3/4 cup milk and flour blend with wire whisk until smooth. Add to milk in skillet cook 8 to 10 minutes or until thickened, stirring constantly.
3. Remove saucepan from heat. Add Cheddar cheese, salt, ground red pepper and mustard stir until thoroughly blended.
4. Drain broccoli place in shallow ovenproof casserole. Spoon sauce over broccoli sprinkle with Parmesan cheese.
Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 100 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 300 mg 13% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 8 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 20% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Medium-Fat Meat or 1/2 Carbohydrate, 1 Vegetable, 1/2 Medium-Fat Meat
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