Mac and Cheese Ramen
Remember being a kid and thinking that the pinnacle of culinary sophistication was mixing two different kinds of instant noodles together? This bowl is basically that energy, but with actual cooking skills and zero shame about what we're doing here. It's mac and cheese that decided to get weird with it, trading elbow macaroni for springy ramen noodles and somehow becoming more itself in the process. The cheese sauce clings to every curly strand like it was meant to be there all along, creating this golden, gooey masterpiece that tastes like childhood but with better technique. It's the kind of fusion that makes perfect sense once you stop overthinking it - comfort food meeting comfort food, with both sides winning. You'll find yourself eating it straight from the pot because bowls are just another barrier between you and happiness.
Cheese coats every curl—Childhood meets chopsticks halfway—Spoon and slurp unite
Let Me Tell You...
It was one of those rainy Wednesday nights when I was feeling particularly sorry for myself, scrolling through social media and watching everyone else live their seemingly perfect lives while I sat in my apartment wearing the same hoodie I'd been wearing for three days.
My college roommate Jake texted me a photo of some fancy restaurant dish he was eating, and I found myself getting irrationally annoyed at his apparent ability to be a functional adult who goes to restaurants on weeknights.
I was about to order pizza for the third time this week when I remembered I had some decent cheese in the fridge that was probably going to go bad soon.
I started making a basic cheese sauce, mostly out of spite and a weird desire to prove to myself that I could make something better than whatever Jake was eating.
As I whisked the flour into the melted butter, I had this random memory of being eight years old and mixing different flavors of instant ramen together, thinking I was some kind of culinary genius.
That's when the idea hit me - what if I made actual, proper mac and cheese but used ramen noodles instead of macaroni?
It sounded ridiculous, but also kind of brilliant in that way that only makes sense when you're feeling rebellious about your own life choices.
The magic happened when I tossed those springy ramen noodles into the golden cheese sauce.
They grabbed onto every bit of that creamy goodness like they'd been waiting their whole existence for this moment.
The texture was incredible - all the comfort of mac and cheese but with this bouncy, satisfying chew that made each bite more interesting than the last. I added some bacon bits and jalapeños because if you're going to be ridiculous, you might as well commit to it completely.
I ate the entire pot while watching terrible reality TV, and today's challenge brought me genuine happiness about something I'd accomplished.
It was comfort food that didn't make me feel guilty or lazy - it was playful and indulgent and exactly what I needed.
I even took a photo and sent it to Jake with the caption "homemade fusion cuisine," and he immediately asked for the recipe.
Sometimes the best revenge against your own bad mood is creating something that makes you remember why cooking can be fun instead of just another chore on your endless list of adult responsibilities.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 1 teaspoon Dijon mustard
- Kosher salt and black pepper, to taste
- 4 portions dried ramen noodles (seasoning packets discarded)
- 2 tablespoons chopped chives
- 2 tablespoons toasted panko breadcrumbs
- 2 tablespoons crispy bacon bits
- 1 tablespoon diced jalapeños (fresh or pickled)
- 1 tablespoon furikake seasoning (optional)
- Sriracha sauce, for drizzling
Preparation
- In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook, stirring, for 1–2 minutes.
- Gradually whisk in milk, continuing to stir until mixture thickens and coats the back of a spoon, about 3–5 minutes.
- Add shredded cheddar cheese and Dijon mustard. Stir until cheese is fully melted and sauce is smooth. Season with salt and pepper.
- Meanwhile, cook ramen noodles according to package instructions; drain well.
- Add cooked noodles to the cheese sauce and toss to coat thoroughly.
- Divide mac and cheese ramen among bowls. Top with chopped chives and desired toppings: bacon bits, toasted panko, jalapeños, furikake, sriracha, and extra chives.
Chef's Tips
- Whisk flour into melted butter for 2 minutes to cook out raw flour taste and create a smooth roux base.
- Add milk gradually while whisking constantly to prevent lumps and achieve silky cheese sauce consistency.
- Variation: Mix sharp cheddar with smoked gouda or gruyere for more complex cheese flavor profiles.
Serving Suggestion
Serve in retro TV dinner trays with a side of crispy tater tots and chocolate milk for ultimate nostalgic comfort food vibes.