Mac and Cheese Instant Ramen
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.
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.