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SideChef
Recipes
American
Cheese Ramen (Ram' and Cheese)
Recipe

9 INGREDIENTS • 12 STEPS • 11MINS

Cheese Ramen (Ram' and Cheese)

4.3
15 ratings
Community Pick
Community Pick
A twist on Mac and Cheese, this cheese ramen recipe uses real cheddar cheese, a pack of instant noodles and a super simple way to thicken up milk to create a creamy, indulgent cheese ramen. Perfect for days when you want a small portion of something creamy, comforting and quick to make.
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
A twist on Mac and Cheese, this cheese ramen recipe uses real cheddar cheese, a pack of instant noodles and a super simple way to thicken up milk to create a creamy, indulgent cheese ramen. Perfect for days when you want a small portion of something creamy, comforting and quick to make.
11MINS
Total Time
$1.24
Cost Per Serving
Ingredients
Servings
1
US / Metric
Corn Starch
1/2 Tbsp
Corn Starch
Water
1/2 Tbsp
Cold Water
Milk
1/2 cup
Milk
Soy Sauce
1 tsp
Soy Sauce
Salted Butter
1/2 Tbsp
Salted Butter
Cheddar Cheese
1/2 cup
Cheddar Cheese, grated
Instant Noodles
1 pckg
Instant Noodles
Garlic Powder
3/4 tsp
McCormick® Garlic Powder
optional
Cayenne Pepper
1/2 tsp
Cayenne Pepper
optional
Nutrition Per Serving
VIEW ALL
Calories
779
Fat
44.0 g
Protein
27.0 g
Carbs
68.4 g
Add to plan
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Cheese Ramen (Ram' and Cheese)
Save
author_avatar
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com

Author's Notes

Do not use the soup packet for this recipe. It will make the noodles super salty. Save the soup packet for something else (like popcorn or meat marinade!)
Cooking InstructionsHide images
step 1
To make the slurry, combine the Corn Starch (1/2 Tbsp) with Water (1/2 Tbsp) in a small bowl and set aside for later.
step 2
Grate the Cheddar Cheese (1/2 cup) and set aside for later.
step 2 Grate the Cheddar Cheese (1/2 cup) and set aside for later.
step 3
Add Milk (1/2 cup), Salted Butter (1/2 Tbsp), Soy Sauce (1 tsp) and McCormick® 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.
step 4
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.
step 5
Keep stirring until the milk has thickened.
step 6
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.
step 7
Pour the cheese, into your serving bowl and set aside.
step 8
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.
step 9
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.
step 10
Add the noodles on top of the cheese sauce in the serving bowl and mix well..
step 11
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.
step 12
Top with garnishes and toppings and enjoy it while it’s hot!
step 12 Top with garnishes and toppings and enjoy it while it’s hot!
Tags
view more tags
American
Lunch
Shellfish-Free
Dinner
Vegetarian
One-Pot
Quick & Easy
Japanese
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