Ingredients
2 cups uncooked penne pasta2 garlic cloves, minced2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 cups 2% milk1-1/2 cups shredded cheddar cheese, divided1 pound peeled and deveined cooked medium shrimp1 can (15-1/4 ounces) whole kernel corn, drained
Preparation
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1 cup of cheese until melted. Remove from the heat.
Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly.
