To make the slurry, combine the
Corn Starch (1/2 Tbsp)
Water (1/2 Tbsp)
in a small bowl and set aside for later.
Cheddar Cheese (1/2 cup)
and set aside for later.
Milk (1/2 cup)
Salted Butter (1/2 Tbsp)
Soy Sauce (1 tsp)
Garlic Powder (3/4 tsp)
Cayenne Pepper (1/2 tsp)
into a 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, approximately 3-5 minutes, stir the corn starch slurry you made earlier (the starch settles to the bottom of the bowl), add the corn starch slurry into the pot.
Keep stirring until the milk has thickened.
Once the milk has thickened and it starts to bubble, turn off the heat and add in the cheese and stir until the cheese has melted and combined well with the creamy milk.
Pour the cheese, into your serving bowl and set aside.
Give the pot a quick rinse with hot water to remove the cheese sauce and refill it with water to cook the
Instant Noodles (1 pckg)
. Subtract 1 to 1 and a half minutes from the instant noodle cooking instructions for a chewier noodle.
Once the noodles are done, fully drain the water out but reserve 1-2 tablespoons of water and set aside for the end so you can tweak how creamy you want the cheese sauce. If you like a runnier sauce, reserve 1-2 tablespoons of the instant noodle water when you are draining the noodles.
Add the noodles on top of the cheese sauce in the serving bowl and mix well..
If you prefer the cheese sauce is a little thinner, start by adding 1 tablespoon of the reserved water to thin it out a little. Add more water to thin it out even more.
Top with garnishes and toppings and enjoy it while it’s hot!