Ramac and Cheese
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
1
ingredients
- 1⁄4 lb extra-sharp cheddar cheese, grated on the large holes of a box grater
- 1 teaspoon cornstarch
- 1⁄2 cup evaporated milk
- 3⁄4 teaspoon hot sauce (Frank's Red Hot or other brand)
- 1 (3 -4 ounce) package ramen noodles, any flavor
directions
- Remove and reserve 2 tbsp (1 oz) grated cheese.
- Toss remaining cheese and cornstarch until well coated. Transfer to a saucepan. Add most of the evaporated milk (reserve about 1 tablespoon) and the hot sauce. Cook over low heat, whisking constantly, until melted, bubbly and thickened, about 5 minutes. (Sauce will look thin and grainy at first, but will smooth out and thicken as it cooks.) Thin to desired consistency with reserved evaporated milk.
- Prepare ramen according to package directions, discarding seasoning packet. When noodles are tender, drain and toss with cheese sauce. Transfer to an oven-safe dish, top with reserved grated cheese and broil until cheese is melted and bubbly.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!