Mac and Cheese Instant Ramen

Ingredients

• 1 package Nongshim Shin Black Ramen
• 1.5 tablespoons unsalted butter
• 1.5 tablespoons all-purpose flour
• 1/2 cup whole milk
• 3 tablespoons heavy cream
• 1/3 cup shredded cheddar cheese
• 1/3 cup shredded deli-style American cheese
• 3 tablespoons shredded Gruyere cheese
• 1 soup base packet (from the ramen)
• Salt to taste

First, Make the Cheese Sauce

This recipe starts with a classic roux-based cheese sauce. In a medium saucepan, melt the unsalted butter over medium heat. Once it’s melted, whisk in the all-purpose flour and cook for about one minute, stirring constantly.

Slowly pour in the whole milk while whisking continuously to prevent lumps. Add the heavy cream and continue to cook, stirring, until the sauce has thickened slightly and is just starting to simmer.

Turn off the heat and add the shredded cheddar, American cheese, and Gruyere. Stir until all the cheese has completely melted into the sauce and it’s smooth and glossy.

Next, Cook the Ramen and Finish the Dish

While you are making the cheese sauce, bring a separate pot of water to a boil. Cook the ramen noodles according to the package directions, for about 3-4 minutes. Drain the noodles well.

Fold the hot, drained ramen noodles directly into your cheese sauce. Stir until every noodle is coated.

Finally, sprinkle in the contents of one of the ramen soup base packets. Stir it in completely, taste, and add a pinch of salt if needed. Serve immediately.

Mac and Cheese Instant Ramen

prep time:10 minutes mins

cook time:15 minutes mins

total time:25 minutes mins

This turns Shin Black ramen into basically the richest mac and cheese you've ever had – you make a proper cheese sauce with 3 different cheeses, then fold the noodles into it. The spicy seasoning packet cuts through all that dairy fat perfectly, which is why this combination works when it really shouldn't.

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Ingredients

Ingredients (Yields 1 Serving)

• ▢ 1 package Nongshim Shin Black Ramen
• ▢ 1.5 tablespoons unsalted butter
• ▢ 1.5 tablespoons all-purpose flour
• ▢ 1/2 cup whole milk
• ▢ 3 tablespoons heavy cream
• ▢ 1/3 cup shredded cheddar cheese
• ▢ 1/3 cup shredded deli-style American cheese
• ▢ 3 tablespoons shredded Gruyere cheese
• ▢ 1 soup base packet from the ramen
• ▢ Salt to taste

Instructions

• Melt butter in medium saucepan over medium heat.
• Whisk in flour and cook 1 minute, stirring constantly.
• Gradually whisk in milk and cream until smooth.
• Cook until sauce thickens and begins to simmer.
• Turn off heat, add all cheeses, stir until melted and smooth.
• Boil ramen noodles 3-4 minutes in separate pot.
• Drain noodles well.
• Fold noodles into cheese sauce until fully coated.
• Add one ramen soup base packet, stir to combine.
• Season with salt if needed and serve immediately.

Notes

Best served fresh while sauce is hot and creamy. Use high-quality melting cheeses for smoothest results.