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Melt 1/4 cup of butter in a large pot over medium.
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Add the diced onions and red pepper flakes, sauté until translucent and beginning to soften.
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Add the shredded carrots, chopped broccoli and bay leaf and continue to cook 5 - 10 minutes until softened.
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Add salt and pepper.
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Sprinkle over the flour. Stir and cook for 2 minutes.
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Slowly add the 2 cups of stock, a 1/4 cup at a time and whisking until fully smooth and absorbed before adding more.
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Whisk in the milk and creamo (half and half).
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Turn down heat to a low simmer.
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Add in mustard, paprika, allspice, nutmeg and cayenne.
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Continue to simmer on low until done, 15 -30 minutes, stirring occasionally. Taste after 15 minutes and add more salt or pepper if needed and cook longer to taste if required.
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Remove from heat and add shredded cheese.
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Stir and serve.