Cheddar Shrimp and Penne

2 cups uncooked penne pasta
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 pound cooked medium shrimp, peeled and deveined
1 can (15-1/4 ounces) whole kernel corn, drained

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the garlic in butter over medium heat for 1 minute.

Stir in 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 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. Makes 4-6 servings.