Mac and Cheese Instant Ramen
Making a proper mornay sauce then dumping instant ramen into it sounds wrong but it's absolutely genius - the spicy shin black seasoning cuts through all that cheese richness. Using three different cheeses (cheddar, American, and Gruyere) gives you complexity that boxed mac could never achieve.
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.
Notes
Use hot noodles for best cheese sauce consistency. Sauce will thicken as it cools.
Did you make this recipe?Let me know how you liked it below!