This post may contain affiliate links.
This Cheesy Ramen is delectable and ready in 10 minutes. It is an easy, cheesy comfort meal or side dish you will love!
Why Make This Cheesy Ramen
Whether you’re trying to save on money on instant noodles or a culinary enthusiast exploring gourmet versions, there’s something about a warm, steaming bowl of ramen that satisfies the soul.
- Easy to make.
- Quick! This dish is ready in 10 minutes and makes a great comfort meal or you can prepare it for a cheesy side dish. We love to have my Naked Chicken Tenders with this as a side to complete the meal!
- Versatile. Pair it as a side to many dishes or enjoy it on it’s own.
Ingredients Notes
Ramen Noodles. You can use the individual ramen packets or the ramen noodles that come in bulk. I use Chicken flavored, please use what you prefer, we will be using one flavor packet of the ramen.
Milk. Use whole milk, 2% or 1%. All three will work great for this recipe.
Garlic Powder. This is to add some extra flavor.
Butter. This makes the cheese sauce extra savory.
Cheddar. I use cheddar cheese for this recipe. Fresh shredded cheese is best since it won’t have the anti-caking agent it melts much better.
Pasta Water. This is from the ramen water. It helps to spread the sauce a little.
Parmesan. This is optional for garnish.
Green Onions. Chives will also work.
All other ingredients and measurements can be found in the recipe card below.
Recipe Variations
Ramen. Use chicken or beef ramen.
Milk. Use any milk of choice. Unsweetened plant based milks will also work.
Cheese. I prefer cheddar but you can also use Monterey jack or pepper jack they all melt well!
Steps To Make This Recipe
- Step One. Start the water for the ramen, cook according to the package adding the extra water as need per package. Keep one flavor packet to the side.
- Step Two. Once the ramen noodles are al dente, keep one cup of pasta water to the side, drain the rest of the water. Set the noodles aside.
- Step Three. In the same pot the pasta was boiled in, place on low heat on the stove. Add the butter and gently melt it, add in the milk and shredded cheese. Next, add in the garlic powder and the ramen flavor packet. Keeping the heat on low, continuously stir the mix until it’s smooth.
- Step Four. Add the cooked ramen noodles to the cheesy mix, gently fold the noodles in to ensure even covering. If you need to thin the sauce at all, use the reserved pasta water. Serve the ramen warm and garnish with the green onions and Parmesan.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe Tips
- Don’t overcook the ramen noodles. If you overcook them they can become mushy. Be sure to cook to al dente and handle with care.
- Keep some pasta water! Don’t forget to keep some pasta water to the side to help blend the cheesy sauce into the noodles.
- Fresh shredded cheese is best since it won’t have the anti-caking agent it melts much better.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Recipe FAQs
This is not the healthiest dish, I encourage you to use this as a side dish to your favorite chicken or bbq meal! You can make it healthier by skipping the Parmesan and using reduced fat cheese and low fat milk.
Yes, this meal goes great with grilled chicken or chicken tenders. You can also serve as a side dish to steak or any grilled protein.
Recipe Pairings
This dish is best served as a side dish. You can enjoy them with my Blackened Steak, Boneless Chicken Wings or with a nice salad like my Lemon Kale Caesar.
Other Side Dishes To Enjoy
Easy Cheesy Ramen
Equipment
- medium/large boiling pot
Ingredients
- 3 packets instant ramen noodles , *chicken or beef
- 1 packet of ramen flavoring
- 1 cup reserved pasta water, you may not need it all
- ¾ cup 2% milk , any milk will work for the recipe
- ½ tsp garlic powder
- ½ tsp butter
- ¼ cup cheddar cheese, *see notes use more for topping if needed!
- 1 Tbsp grated parmesan
- 3 Tbsp green onions, chopped
Instructions
- Start the water for the ramen, cook according to the package adding the extra water as need per package. Keep one flavor packet to the side, discard the others.
- Once the ramen noodles are al dente, keep one cup of pasta water to the side, drain the rest of the water. Set the noodles aside.
- In the same pot the pasta was boiled in, place on low heat on the stove. Add the butter and gently melt it, add in the milk and shredded cheese. Next, add in the garlic powder and the ramen flavor packet. Keeping the heat on low, continuously stir the mix until it's smooth.
- Add the cooked ramen noodles to the cheesy mix, gently fold the noodles in to ensure even covering. If you need to thin the sauce at all, use the reserved pasta water as needed (optional). Serve the ramen warm and garnish with the green onions and parmesan.
Notes
- Don’t overcook the ramen noodles. If you overcook them they can become mushy. Be sure to cook to al dente and handle with care.
- Keep some pasta water! Don’t forget to keep some pasta water to the side to help blend the cheesy sauce into the noodles.
- Fresh shredded cheese is best since it won’t have the anti-caking agent it melts much better.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
- *save 1 cup of pasta water to thin the sauce! *any milk of choice will work, to make it less calorie use skim milk. *Monterey or pepper jack will also work great!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love ramen and this recipe hit the spot. It was so easy to make and I ended up having all of the ingredients in my fridge and pantry. Thanks for such a great recipe!
Yummy I didn’t even use cheddar cheese I used just queso cheese still amazing
Super great! Very decadent and was ready quickly. Never thought to combine ramen and cheese.
So happy to hear this. Thanks so much for making it.
I tried to make the sauce but my cheese would not melt. Cheese turned to rubber
Oh no! Cheese should never turn to rubber when trying to melt it, I think this may be the brand of cheese you used? Or maybe it had some “anti caking” powder on it but I havent heard of this problem before with this recipe.
It was very delicious but not as thick as i would have liked it. I used 2% milk which could be a reason but is there anything i could do to make it thicker? Still a delicious recipe and i will try it again in the future.
Hi Emma!
I don’t think the 2% milk would make much difference in thickness. If you want to make it thicker, I’d suggest cutting the milk down to just 1/2 cup instead of 3/4 cup. Then, just add a tablespoon or two if you need to thin it more.
Another option to thicken it up next time, add a little more shredded cheese! Just 1/4 cup more will make a huge difference if it’s too thin. Hope that helps 😊 happy cooking!
-xoxo Bailey
This recipe was fantastic, and very easy to put together. I will be making it again next week, my husband and kids loved it. I served it with rotisserie chicken for Protein and a side of broccoli.