Ramac and Cheese

This "ramen hack" uses fresh ingredients to dress up packaged ramen noodles and take them in a non-Asian direction. This one comes out much like macaroni and cheese - although the ramen themselves are softer than traditional elbow macaroni, making this texturally odd. Adapted from two recipes at Serious Eats: http://bit.ly/gTyHvj and http://bit.ly/fFwNXz

• Ready In: 30 mins
• 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

1. Remove and reserve 2 tbsp (1 oz) grated cheese.
2. 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.
3. 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.