Ramen and mac and cheese together never crossed my mind until a random Tuesday night when I was staring at an empty pantry. I was out of boxed mac and cheese but had ramen on hand, so I figured why not give it a shot.
Turns out, ramen noodles make a pretty great stand-in for elbow macaroni. They cook faster, and when you toss that flavor packet and make your own cheese sauce instead, you get something that tastes homemade without much effort. My kids now request it specifically, which says something. It’s one of those recipes that sounds a little weird on paper but makes total sense once you try it.
Why You’ll Love This Ramen Noodle Mac and Cheese
- Ready in under 20 minutes – This quick recipe is perfect for busy weeknights or when you need comfort food fast.
- Budget-friendly ingredients – Using affordable ramen noodles and basic pantry staples, this dish costs just a few dollars to make.
- Simple preparation – With only 5 ingredients and minimal cooking steps, anyone can make this creamy mac and cheese without any fancy techniques.
- Kid-approved comfort food – The familiar flavors of ramen combined with cheesy goodness make this a hit with children and adults alike.
Good Substitutes for This Recipe
- Instant ramen: Any flavor of instant ramen works here – beef, shrimp, or even the plain oriental flavor. You can also use the noodles from two packs if you want a bigger portion, just adjust the cheese and milk accordingly.
- Cheddar cheese: Feel free to mix things up with other melting cheeses like mozzarella, monterey jack, gouda, or even a cheese blend. American cheese works too and melts really smoothly.
- Milk: Whole milk gives the creamiest results, but 2% or even almond milk will work in a pinch. If you’re out of milk entirely, you can use heavy cream (use less, about 1/4 cup) or even the pasta water for a thinner sauce.
- Cornstarch: If you don’t have cornstarch, you can use flour instead – just use about 1 tablespoon and whisk it well to avoid lumps. The sauce might be slightly less smooth but will still thicken up nicely.
Cooking Tips to Keep in Mind
Drain the noodles well. Leaving excess water in the pot will dilute your cheese sauce and leave you with a watery result instead of a creamy one.
Don’t add the cheese when the milk is too hot. It will separate and turn grainy rather than melting smoothly. Give it about 30 seconds to cool down first.
Always mix the cornstarch with cold milk before heating. Adding it to hot liquid causes lumps that are nearly impossible to work out.
Stop and stir every 30 seconds during the final microwave step. Microwaves heat unevenly, and this keeps the edges from drying out while the center catches up.
Serving Suggestions
- A basic side salad with ranch dressing or vinaigrette
- Grilled chicken strips or crispy bacon bits
- Steamed broccoli or roasted vegetables
Storage and Reheating Tips
Store: Keep any leftovers in an airtight container in the fridge for up to 3 days. The noodles will soak up some of the sauce as it sits, so it might look a bit thicker when you go to reheat it.
Reheat: Warm it up on the stovetop over medium-low heat with a splash of milk to loosen the sauce back up. You can also microwave it in 30-second intervals, stirring between each one and adding a little milk if needed to get that creamy texture back.
| Preparation Time | 5-10 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-750
- Protein: 20-25 g
- Fat: 25-32 g
- Carbohydrates: 85-95 g
Ingredients
For the noodles:
- 1 pack chicken instant ramen (I use Maruchan for the best noodle texture)
- 2 cups water
For the sauce:
- 1.25 cups cheddar (freshly grated from a block for a smoother melt)
- 2 tsp cornstarch
- 0.4 cups milk (I prefer Fairlife whole milk for extra creaminess)
- Pinch of black pepper
Step 1: Cook the Ramen Noodles
- 1 pack chicken instant ramen
- 2 cups water
Bring 2 cups of water to a boil in a saucepan over medium-high heat.
Add the ramen noodles from the package, discarding the seasoning packet, and cook for exactly 3 minutes, stirring occasionally to prevent sticking.
The noodles should be tender but still have a slight bite to them.
Drain the noodles in a colander and set aside.
Step 2: Create the Cheese Sauce Base
- 0.4 cups milk
- 2 tsp cornstarch
In a small bowl, whisk together the milk and cornstarch until completely smooth with no lumps—this slurry will thicken the sauce and create a silky texture.
Pour the mixture into the same saucepan used for the noodles over medium heat and cook for 2 minutes, stirring constantly.
The sauce will begin to thicken slightly as the cornstarch activates.
I like to use whole milk rather than skim because it creates a richer, creamier sauce that coats the noodles beautifully.
Step 3: Melt In the Cheddar and Season
- 1.25 cups cheddar
- Pinch of black pepper
Remove the saucepan from heat and add the freshly grated cheddar cheese, stirring constantly until completely melted and smooth.
The residual heat will melt the cheese without risk of it becoming grainy or separating.
Add a pinch of black pepper and taste for seasoning, adjusting as needed.
Freshly grated cheese melts much more smoothly than pre-shredded varieties because it doesn’t contain anti-caking agents.
Step 4: Combine and Finish
- cooked ramen noodles from Step 1
- cheese sauce from Step 3
Add the cooked ramen noodles from Step 1 to the cheese sauce from Step 3 and stir until every noodle is evenly coated.
Transfer the mixture to a microwave-safe bowl and microwave on high for 1 minute to bring everything to a creamy, cohesive consistency.
Give it a quick stir before serving to ensure the sauce is evenly distributed throughout the noodles.
