Description

This Cheesy Ramen Noodles recipe transforms simple ramen into a rich, creamy, and indulgent comfort food. With a luscious cheese sauce made from sharp cheddar, mozzarella, and Parmesan cheeses, combined with a smooth roux-based milk sauce, it’s the ultimate cozy meal perfect for any day. Enhanced with optional smoky paprika and garnished with fresh parsley, bacon, and green onions, this dish is quick, easy, and irresistibly delicious.

Ingredients

Scale

Noodles

3 packages ramen noodles (any flavor, discard seasoning packets or save for another use)

Cheese Sauce

4 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk (whole milk recommended for richness)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika (optional, for a smoky flavor)
4 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Optional Toppings

2 tablespoons chopped fresh parsley (for garnish)
Hot sauce, to taste
Cooked bacon crumbles
Green onions, sliced

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Instructions

Prepare the noodles: Bring a large pot of water to a rolling boil. Add the ramen noodles and cook according to package directions, usually about 3-5 minutes, until tender but still slightly firm (al dente). Be careful not to overcook, as they will continue cooking in the cheese sauce.
Drain the noodles: Drain the cooked noodles well using a colander, shaking off any excess water. Set aside.
Melt the butter: In a large saucepan or Dutch oven, melt the butter over medium heat, ensuring it coats the pan bottom evenly.
Make a roux: Add the flour to the melted butter and whisk constantly for 1-2 minutes until smooth and slightly golden, taking care not to burn the flour. This forms the base of the cheese sauce.
Add the milk: Gradually whisk in the milk in small increments (about 1/2 cup at a time), fully incorporating each addition before adding more to avoid lumps. Continue whisking until the sauce is smooth and creamy.
Simmer the sauce: Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
Season the sauce: Stir in salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Taste and adjust seasoning to preference.
Add the cheese: Lower the heat to very low. Gradually add cheddar, mozzarella, and Parmesan cheeses, stirring constantly until fully melted and the sauce is smooth and creamy with no clumps.
Combine: Add the drained ramen noodles to the cheese sauce and gently toss to coat the noodles evenly with the sauce.
Serve: Serve immediately while hot and creamy.
Optional toppings: Garnish with chopped parsley, hot sauce, cooked bacon crumbles, or sliced green onions as desired.

Notes

Do not overcook ramen noodles; cooking them al dente prevents mushiness once combined with sauce.
Use whole milk for the richest, creamiest sauce, but you can substitute if needed.
Adding smoked paprika is optional but adds a subtle smoky depth.
Make sure to melt cheese slowly on low heat to avoid clumping or grainy texture.
Feel free to add cooked vegetables or proteins to customize your dish.