Cheesy Cheese Ramen (Ram N' Cheese)
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.
Servings: 1 Serving
Corn Starch Slurry (Thickener)
- ½ cup milk
- 1½ teaspoon soy sauce
- ½ tablespoon butter (salted)
- ½ cup cheddar cheese (grated and packed into ½ cup)
Prepare the Ramen Noodles
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
- 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!)
Serving: 1Serving | Calories: 738kcal | Carbohydrates: 63g | Protein: 26g | Fat: 40g | Sodium: 1100mg | Fiber: 2g | Sugar: 8g