Cheese Ramen

5 from 25 votes

A twist on Mac and Cheese, this cheese ramen recipe uses real cheddar cheese, a pack of instant noodles and a super simple way to thicken up milk to create a creamy, indulgent cheese ramen. Perfect for days when you want a small portion of something creamy, comforting and quick to make.

Prep Time5

Cook Time5

Total Time10

Course: Main, Noodles, Snack

Cuisine: American, Chinese, Fusion

Servings: Serving

Calories: 738kcal

Author: Joyce Lee

Ingredients

Corn Starch Slurry (Thickener)

2 teaspoon corn starch
2 teaspoon water (cold)

Cheese Sauce

½ cup milk
1½ teaspoon soy sauce
½ tablespoon butter (salted)
½ cup cheddar cheese (grated and packed into ½ cup)

Noodles

1 package instant noodles (soup flavor packets removed)

Spices (Optional)

¾ teaspoon garlic powder (not garlic salt)
½ teaspoon cayenne pepper (to make it spicy)

Instructions

Preparation

Combine the cornstarch with cold water in a small bowl and set aside for later.
Grate the cheese and set aside for later.

Prepare the Ramen Noodles

Boil some water in a pot or a kettle.
Put the ramen noodles into a large bowl. Do not use the flavor packets
Once the water is boiling, pour it into the bowl and submerge the ramen noodles in the hot water.
Put a lid on it and set it aside to soften in the hot water.
* If you are using thin ramen noodles, cook them for 1 minute in the hot water
** If you are using thick Korean noodles like Shin Ramyun or any Nongshim brand, then cook it for about 2 minutes

Making the Cheese Sauce

While you are waiting for the noodles to soften, add milk, butter, soy sauce and spices (optional) into a small pot, and give it a quick stir and set the stove to medium-low heat.
Once the butter melts and the milk has come to a low rolling boil (approx. 2 minutes), stir the corn starch slurry in the small bowl and add it into the pot.
Keep stirring until the milk has thickened.
Once the milk has thickened and starts to bubble, turn off the heat and add in the grated cheese and stir until the cheese has melted and combined with the creamy milk.

Mix the Cheese Sauce with the Ramen Noodles

Drain the noodles and add them to the creamy cheese sauce and mix well.
** If you like your cheese sauce less thick, add 1-4 tablespoons of hot water at a time to the cheese ramen and mix until it is the right consistency.
Top with garnishes and toppings and enjoy it while it's hot! :)

Notes

I like to use instant noodles with thick noodles (like Shin Ramyun, or anything by Nongshim). I find it has a chewier texture and it's a bit harder to overcook. When shopping for them, they are usually instant noodles made in Korea.
If you like a thinner cheese sauce, add 1-4 tablespoons of hot water to the cheese ramen and mix well. I like to reserve and use the instant noodle water that the noodles were soften in.
Do not use the soup flavor packet for this recipe. It will make the noodles super salty. Save the soup packet for something else (like popcorn or meat marinade!)

Nutrition