In 4-cup microwavable measuring cup, microwave 2 cups broth and the milk uncovered on High 4 to 5 minutes or until hot but not boiling. Meanwhile, in 4-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in hot chicken broth mixture with whisk until smooth and combined. Heat to boiling over medium heat, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; stir in cream cheese, 1/2 cup Parmesan cheese and the crushed red pepper until cheese is melted.