You know those days when you just want something ultra comforting but also kinda fun and different? That’s exactly what this Ramen Noodle Mac & Cheese is.
It’s rich and creamy like classic mac & cheese, but the ramen adds a fun twist—and that crunchy panko topping? Total game-changer.
This recipe’s a quick weeknight win, a fun potluck idea, or a cozy weekend snack.
I’ve made this more times than I can count, and every time it disappears fast. Let’s get into it!
🍴 What You’ll Need
- 2 packs ramen noodles (discard seasoning packets)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley (optional)
💛 Why I Love This Recipe
This is one of those meals that feels nostalgic and new at the same time. I first made it when I was out of elbow pasta and had ramen packets in the pantry. One thing led to another…and wow. It’s been on repeat ever since.
- Creamy, cheesy, and super satisfying
- Takes under 30 minutes
- Uses pantry staples
- That buttery panko crunch 🤤
- Easy to double for a crowd
🍳 Makes 4 servings
🕐 Ready in 25 minutes
⚡️ Why This Recipe Works (Quick Science)
- Roux-based cheese sauce: Melting cheese into a flour-butter roux thickens the sauce and prevents it from getting grainy or greasy.
- Ramen = faster cook time than traditional pasta.
- Panko topping: Toasted separately so it stays crispy, even on a creamy dish.
🧠 Common Mistakes
- Not toasting the panko: It’ll stay pale and soft if you don’t!
- Adding cheese all at once: Can make the sauce clumpy—add gradually.
- Overcooking ramen: Makes it too soft. Just 2–3 minutes is plenty!
🍽 What to Serve With
- Roasted broccoli or green beans
- A crisp side salad
- Garlic bread (for extra carbs because why not?)
- Pickled veggies for contrast
📋 Tools You’ll Need
- Medium saucepan
- Medium skillet
- Whisk
- Measuring cups & spoons
- Cheese grater
- Strainer
- Serving spoon
🔁 Substitutions & Variations
- Use any melty cheese—gruyere or fontina are great!
- Swap ramen for cooked spaghetti or elbow macaroni.
- Add a pinch of cayenne or paprika to the cheese sauce.
- Stir in cooked bacon or ham for a meaty twist.
- Use gluten-free flour and ramen if needed.
🧊 Make Ahead Tips
- You can toast the panko and store in an airtight container for 2–3 days.
- Cheese sauce can be made ahead and reheated gently over low heat.
👩🍳 Step-by-Step Instructions
Step 1: Cook the Ramen
Instructions:
Bring a medium pot of water to a boil. Add 2 packs of ramen noodles (seasoning discarded). Boil for 2-3 minutes until just tender. Drain and set aside.
Step 2: Toast the Panko
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add ½ cup panko breadcrumbs and stir for 3–4 minutes until golden brown. Remove from heat and set aside.
Step 3: Make the Roux
In a saucepan, melt 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes, until it smells nutty.
Step 4: Make the Cheese Sauce
Slowly whisk in 1 ½ cups whole milk, stirring constantly until smooth.
Cook for 3–5 minutes until slightly thickened. Reduce heat to low and stir in 1 cup shredded cheddar, ½ cup shredded mozzarella, and ¼ cup grated Parmesan a little at a time.
Stir until melted and creamy. Season with salt and pepper to taste.
Step 5: Combine Noodles & Sauce
Instructions:
Add the cooked ramen noodles into the cheese sauce. Gently toss to coat the noodles completely. Cook for another 1–2 minutes until heated through.
Step 6: Serve with Toasted Panko & Parsley
Instructions:
Spoon into bowls. Sprinkle generously with toasted panko breadcrumbs and a little chopped parsley if you’d like. Serve hot!
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of milk to loosen the sauce.
- Keep panko separate and sprinkle on fresh when reheating.
❓ FAQ
Can I bake it instead of serving stovetop?
Totally! Pour into a baking dish, top with panko, and bake at 375°F for 10–15 mins until bubbly.
Can I use instant ramen?
Yes! Just toss the seasoning packet and cook the noodles as directed.
What cheeses work best?
Sharp cheddar is key. Mozzarella adds creaminess, and Parmesan brings depth. Feel free to mix it up.
🥄 Let’s Wrap It Up
You’re gonna love this fun spin on mac and cheese. It’s warm, cheesy, crunchy, and honestly kinda addictive. Once you try ramen in mac, you might not go back.
If you give it a shot, leave a comment and let me know how it turned out—or drop your questions and I’ll help you troubleshoot. Happy cooking!