If you’ve got a pack of instant ramen and a slice of cheese in your fridge, you’re already halfway to making one of my favorite guilty-pleasure meals—cheese ramen noodles. It’s rich, creamy, salty, comforting, and ready in under 10 minutes. Perfect for late-night cravings or those days when dinner feels like a chore.
Why I Make This More Than I’d Like to Admit
I first tried cheesy ramen on a rainy weekday when I had nothing prepped, and all I wanted was something warm and filling that didn’t involve chopping onions. That bowl turned into my go-to comfort meal, especially on days when energy is low and appetite is high.
It’s not fancy, but it hits all the right notes—creamy from the cheese and milk, savory from the seasoning packet, and just spicy enough to keep things interesting. You can even dress it up with a fried egg, leftover rotisserie chicken, or just a sprinkle of scallions.
It’s one of those recipes that feels like a hug in a bowl.
What You’ll Need (And What You Can Swap)
Ramen Noodles
Any instant ramen will do. I’ve made this with everything from Korean Shin Ramyun to plain masala Maggi when I was in a pinch. Just use a brand you like. The noodles are the base, but the magic is in the cheesy broth.
Cheese
I almost always use cheddar because I love its sharp flavor and how smoothly it melts. But honestly? Use whatever’s in your fridge. Mozzarella for that stretchy pull, processed cheese slices (like Amul or Britannia in India) if that’s what you have, or even a little parmesan for a salty kick.
Milk
A little milk goes a long way in making the sauce creamy and balancing out the spice. You can use full-fat milk for a richer feel, or reduce the amount if you like it thicker and less soupy.
Butter
Just half a teaspoon of salted butter adds a rich layer of flavor. It brings everything together in that classic buttery ramen way.
Garlic Powder
It’s subtle but so worth it. Adds depth without the need for fresh garlic or extra steps.
Black Pepper
I like a tiny sprinkle just before serving—it cuts through the creaminess and gives a slight kick.
Scallions (Green Onions)
Optional but great for freshness. If I have them, I always toss some on top. They brighten up the dish and make it look like you tried.
Extra Add-Ons (Totally Optional)
- A fried egg (sunny side up is the best here)
- A splash of soy sauce if you want that umami edge
- Toasted sesame seeds for a little crunch
- Leftover veggies or even a handful of spinach tossed in while cooking
How I Make It in Just a Few Minutes
-
Boil Water
Start with 1 cup of water in a small pan and bring it to a boil. -
Cook the Noodles
Toss in one pack of instant ramen (3 oz size) and cook for about 2 minutes. Keep an eye on them—you want them soft but not mushy. -
Drain and Return
Strain out the water (not completely bone dry—you can leave a tablespoon or two if you like a slightly wetter finish), and return the noodles to the same pan. -
Add the Creamy Goodness
Add:
- 1 cup milk (or ½ cup for less soupiness)
- Ramen seasoning packet
- ½ teaspoon garlic powder
- ½ teaspoon salted butter
- ¼ cup shredded cheddar cheese (or your favorite)
- ¼ teaspoon ground black pepper
Stir everything together gently over low heat until the cheese melts and the sauce turns smooth and creamy.
-
Serve Right Away
Top with chopped scallions, sesame seeds, or anything you love, and dig in while it’s hot and gooey.
Quick Tips From My Kitchen
- Don’t skip the milk. Even a splash makes the sauce creamy and helps the cheese melt evenly.
- If using American cheese slices, tear them into smaller pieces before mixing—they melt faster and smoother.
- Don’t boil the milk. Once you add milk and cheese, keep the heat low so it doesn’t curdle or separate.
- Leftovers? Honestly, this is best eaten fresh. It gets clumpy and loses its creamy texture as it sits. I usually only make as much as I can eat right away.
Frequently Asked Questions
Does cheese actually go well with ramen?
Surprisingly, yes. It might sound odd at first, but the salty, cheesy richness works so well with the spicy and savory seasoning of instant ramen. One bite, and it all just makes sense.
Can I skip the milk and just add cheese?
You can, but the milk helps create a smoother sauce. Without it, the cheese might clump a bit instead of turning into that creamy coating.
Is this dish kid-friendly?
Absolutely. Just use a milder ramen or skip any extra spice if you’re making it for little ones. My niece calls this “cheesy noodles” and asks for it more often than I probably should allow.
Cheesy Ramen Noodles
Creamy, cheesy, and ready in just 5 minutes—this cheese ramen is my go-to comfort meal when I want something quick and satisfying. It's cozy, indulgent, and perfect for a lazy evening or a late-night snack fix.
Ingredients
- 1 cup whole milk (use less if you prefer it less soupy)
- ¼ cup grated cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon salted butter
- ¼ teaspoon ground black pepper
- 1 packet (3 oz) instant ramen noodles (with seasoning packet)
- 1 cup water
- Chopped green onions, for garnish (optional)
Instructions
- Pour water into a small saucepan and bring it to a boil over medium-high heat. Toss in the ramen noodles and let them cook for about 2 minutes, stirring now and then so they don't stick.
- Once the noodles are just tender (not mushy!), drain off any excess water and return them to the same pan.
- Add the milk, the included seasoning packet, garlic powder, butter, cheddar cheese, and black pepper. Stir everything together over medium heat until the cheese melts into a silky, creamy sauce that clings to the noodles.
- Spoon into your favorite bowl, sprinkle with green onions if you're using them, and enjoy it piping hot.
Notes
- Want more protein? Add a fried or poached egg on top, or mix in some scrambled eggs.
- Feel like making it heartier? Stir in cooked chicken, sausage, bacon, or shrimp.
- Craving more veggies? Toss in some spinach, mushrooms, or blanched broccoli.
- Need heat? Try a dash of chili flakes or a spoonful of gochujang.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 675Total Fat 34gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 13gCholesterol 57mgSodium 1951mgCarbohydrates 68gFiber 4gSugar 14gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This cheese ramen recipe is proof that you don’t need fancy ingredients to make something that feels comforting and delicious. It’s simple, fast, and endlessly customizable. I keep a pack of ramen and a block of cheese in my kitchen just for this reason—because sometimes, the easiest recipes are the ones we come back to the most.
Try Other Ramen Recipes:
