Ramen and Cheese


Our current TV obsession is “The Mind of a Chef,” which can be viewed on Netflix. It follows Chef David Chang (Momofuku restaurants) around and whether you like his food or not, it’s pretty fascinating to see how his mind is spinning and the ideas he’s coming up with.


In addition to some more complicated dishes, he always throws in a few easy ones that I’m really curious to try. On one episode, he made a Westernized ramen dish by adding cheese sauce, so it was like macaroni and cheese but with ramen noodles.


Mr. P loves macaroni and cheese and he loves ramen, so I decided to try this out with some instant ramen noodles. It was an interesting combination. Not one I’d make often for health reasons, but definitely worth at least one try.


Ramen and Cheese
  • 1 package instant ramen noodles
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1/2 tsp mustard powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 tsp hot sauce
  1. Boil instant ramen noodles until al dente. Use only about 1/4 to 1/2 of the seasoning. Drain noodles.
  2. Add in cheese and milk and stir until cheese is completely melted and milk evaporates. Add in powders and hot sauce and stir until fully incorporated. Serve warm. Sprinkle some bacon bits on top if desired.





  1. I’ve been doing ramen with cheese for YEARS. I include the ramen seasoning packet, and just add a couple slices of cheese, eyeball my milk, add a dash of soy, stir it up over the stove, and then stir in some furikake.

    1. Now that I think of it, I remember seeing cheese slices put on Korean spicy ramen to cool down the heat. But this was my first venture into doing a cheese sauce

  2. When I first heard about putting cheese in instant noodle, I thought it was kind of crazy. But I started seeing is in Korea. I also see people adding milk and cheese in the Korean spicy ramen with the soup.

    I guess you really can do almost anything with your instant noodle.