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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My wife and I take turns in the kitchen. When I created this creamy dish, it quickly became one of our favorites.Brad Walker, Holt, Michigan Ingredients:
2 cups uncooked penne pasta |
2 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups 2% 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 |
Directions:
1. 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.
2. Drain pasta; add the pasta, shrimp and corn to cheese sauce. Transfer to a greased 2-qt. baking dish.
3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly. Yield: 4-6 servings.
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