Mac and Cheese Ramen

Method6 steps · about 15 min

1. 1

   Step 1: Bring enough water to boil both noodle portions in a large pot, adding salt in an unspecified amount. Reserve one seasoning packet from the two ramen packages for the sauce; do not season the boiling water with it. Cook the noodles from both packages according to their package directions, then drain and set aside.

   Ramen package boiling time · 3 minUses Noodles from both ramen packages; one seasoning packet reserved · Noodle-boiling water; amount unspecified · Salt for boiling water; amount unspecified

   
2. 2

   Step 2: Melt all 3 tbsp butter in a saucepan over medium heat. Add all 1½ tbsp all-purpose flour, then stir continuously for 1–2 minutes to form a light roux.

   Cook the light roux · 1 minUses All 3 tbsp butter · All 1½ tbsp all-purpose flour

   
3. 3

   Step 3: Slowly whisk all 300 ml milk and ¼ cup heavy cream into the light roux from the previous step. Keep whisking until smooth and lightly thickened, then bring just to a simmer.

   Uses Entire light butter-flour roux · All 300 ml milk · ¼ cup heavy cream

   
4. 4

   Step 4: As the milk-and-cream sauce begins to simmer, turn off the heat. Stir in all 50 g grated cheddar, all 50 g grated mozzarella and the listed 1 tbsp mustard until the cheese has melted into a smooth sauce.

   Uses Entire lightly thickened milk-and-cream roux sauce · All 50 g grated cheddar · All 50 g grated mozzarella · 1 tbsp mustard

5. 5

   Step 5: Fold the cooked, drained noodles from step 1 into the complete off-heat cheese-and-mustard sauce. Add only the one reserved ramen seasoning packet and mix until all noodles are coated; leave the second packet unused.

   Uses All cooked, drained noodles from both packages · Entire cheese-and-mustard sauce · Only one reserved ramen seasoning packet

6. 6

   Step 6: Divide the coated noodles between 2 servings and serve immediately. Add any of the optional sliced scallions, chili oil, already prepared soft-boiled eggs or hot fried Spam in amounts you choose. For soft/runny egg toppings use pasteurized-in-shell eggs; otherwise use fully cooked eggs. These toppings have no source-specified doses.

   Uses All noodles coated in the seasoned cheese-mustard sauce · Optional sliced scallions, amount unspecified · Optional chili oil, amount unspecified · Optional already prepared eggs, amount unspecified · Optional ready fried Spam, amount unspecified