Mac and Cheese Ramen

A nostalgic mashup of creamy mac and cheese with springy ramen noodles—gooey, golden, and totally indulgent.

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

1. In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook, stirring, for 1–2 minutes.
2. Gradually whisk in milk, continuing to stir until mixture thickens and coats the back of a spoon, about 3–5 minutes.
3. Add shredded cheddar cheese and Dijon mustard. Stir until cheese is fully melted and sauce is smooth. Season with salt and pepper.
4. Meanwhile, cook ramen noodles according to package instructions; drain well.
5. Add cooked noodles to the cheese sauce and toss to coat thoroughly.
6. Divide mac and cheese ramen among bowls. Top with chopped chives and desired toppings: bacon bits, toasted panko, jalapeños, furikake, sriracha, and extra chives.