Description
A creamy, comforting fusion of tender elbow macaroni and springy ramen noodles wrapped in a rich cheddar and mozzarella cheese sauce. This cozy dish is quick, budget-friendly, and perfect for weeknight dinners or satisfying cravings.
Ingredients
Units
Scale
- 2 cups (200 g) elbow macaroni
- 2 packs instant ramen noodles (about 170 g total), seasoning packets discarded
- 4 tablespoons (56 g) unsalted butter
- 1/4 cup (30 g) all purpose flour
- 3 cups (720 ml) whole milk
- 2 cups (200 g) shredded cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Add elbow macaroni and ramen noodles. Cook until just tender, about 6 to 8 minutes. Drain well and set aside.
- In a medium saucepan over medium heat, melt the unsalted butter.
- Stir in the all purpose flour and whisk continuously for 1 to 2 minutes until lightly golden.
- Gradually pour in the whole milk while whisking. Cook for 4 to 5 minutes until the sauce thickens.
- Reduce heat to low. Stir in shredded cheddar and mozzarella cheese until fully melted and smooth.
- Season with salt and black pepper to taste.
- Add the drained noodles to the cheese sauce and stir gently until evenly coated. Cook for an additional 2 to 3 minutes.
- Sprinkle with fresh chopped parsley and serve warm.
Notes
- Slightly undercook the noodles to prevent a mushy texture.
- Warm the milk before adding for a smoother sauce.
- Freshly shredded cheese melts more smoothly than pre shredded varieties.
- Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 75 mg