Spicy Ramen Noodle ‘Macaroni’ and Cheese

I had to do this.  I couldn’t help myself!!!  This just came to me out of nowhere, although I’m sure I’m not the first to do it.

I go bonkers for mac and cheese.  I love spicy.  I love ramen noodles- I like the texture of them.  I like simple and quick.  Is anyone with me?  I have a feeling that at least a few of you are.  Other than that I really don’t have much to say.  I hope that’s ok.  I know being a blogger is about telling a story and the recipe, but sometimes I don’t have a story.  I’m boring much of the time and/or have a mind that races so much I can’t concentrate to write a story.

So here’s a short story:  I’ve loved macaroni and cheese since before I was born.  It kinda runs through my veins and I like almost any variation of it, like in this post about the Reuben Macaroni and Cheese I made and how I craved Bahamian Macaroni and Cheese after a trip I took to the Bahamas a few years back.   I like it all.

So when I passed by the ramen noodles at the grocery store, it hit me to use them as the macaroni to make macaroni and cheese, and it worked!  Yum.  The trick to this is to not over cook the noodles.  I did not cook them according to package instructions.  Well actually I did, the first time.  Then I had mush and the noddles couldn’t handle the sauce.  Then I cooked them for 1 minute and was happy.  That’s it.  Noodles are done.  Toss with cheese sauce!

Oh yeah, the other trick is to lower the heat when you add the cheese.  This keeps it smooth and prevents it from becoming gritty.

Eat immediately!  The end.

Spicy Ramen Noodle Macaroni and Cheese

 

Author: Jenn @ The Spice Kit Recipes

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

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Ingredients

• 4 (3 oz.) packages of Ramen Noodles (noodles only)
• 1 Tbsp. butter
• 1 Tbsp. flour
• 1½ cups milk
• 1 (8 oz.) package (2 cups) Pepper Jack Cheese, shredded
• 2 tsps. Siracha sauce
• ½ tsp. salt

Instructions

1. Bring a pot of water to boil and add noodles. Boil 1 minute, or 1 minute 15 seconds. (Trust me).
2. Drain in a colander and rinse with cold water. Spray a little oil and toss them around with your hands breaking them up. (I left them right in the colander.)
3. Heat butter in a large saucepan on medium heat and add flour to make a roux. Cook about a minute.
4. Pour in the milk and cook until it becomes frothy and thick, stir occasionally.
5. Reduce heat to low and gradually add cheese.
6. Add Sriracha and salt and stir until cheese is melted.
7. Increase heat to medium to medium/low and add noodles. Cook until heated through, about 1-2 minutes. Add milk a Tbsp. at a time if you want the sauce to be looser.

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