Ingredients
- 1 package Nongshim Shin Black Ramen
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 2/3 cup whole milk
- 4 tbsp heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded deli-style American cheese
- 4 tbsp shredded Gruyere cheese
- 1 soup base packet (from the ramen)
- 1 pinch smoked paprika
- 1 pinch freshly ground black pepper
- Salt to taste
Make the Cheese Sauce
This recipe starts with a classic roux-based cheese sauce. In a medium saucepan, melt the salted 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, Gruyere, paprika, and black pepper. Stir until all the cheese has completely melted into the sauce and it’s smooth and glossy.
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
Ingredients
- 1 package Nongshim Shin Black Ramen
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 2/3 cup whole milk
- 4 tbsp heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded deli-style American cheese
- 4 tbsp shredded Gruyere cheese
- 1 soup base packet from the ramen
- 1 pinch smoked paprika
- 1 pinch freshly ground black pepper
- 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, paprika, and pepper. Stir until melted and smooth.
- Boil ramen noodles 3-4 minutes in separate pot.
- Drain noodles and fold into cheese sauce.
- Add one ramen soup base packet, stir to combine.
- Season with salt if needed and serve immediately.
