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Mac and Cheese for those that don't feel like boiling water.

I find this recipe far better than "in the box" mac and cheese, and it takes a little less time.

I got the inspiration for this looking at other recipes for top ramen here on instructables. and wanted to improve it in to something truly great, and I think I may have just done it






P.S this is my first Instructable so be as nondescript and condescending as you can in you criticism.

thank you :P

Step 1: The Stuff You Need.

To start out you will need.

Software:

1 Brick of Velveeta cheese.

1 Pack of chicken top ramen (I have never tried other flavors, so experiment if you like)

Hardware:

2 Bowls of near the same size.

1 Microwave.

I have always put cheese in my beef Ramen noodles with a hint of soy sauce lol I always thought it was normal, guess not ?
hmm it was said that you can form perfectly seasoned noodles from the 2nd draining and putting of powder.<br><br>My question is, how can it be perfectly seasoned? isn't the flavor going to be drained as well?:)<br><br><br>thank you. it's been days since i was craving for such snack.
I wondered the same thing! How do you drain it after putting on the seasoning and then submerging the seasoned noodles without &quot;washing&quot; (for lack of a better word) all of the seasoning off?
Nice idea I will give it a try. One suggestion to make it easier and less messy. Don't open your Ramon noodle bag. Put it on the counter and crush the noodles while they are still in the sealed bag, use the palm of your hand and your body weight and it will crush them very nicely. Don't worry about the seasoning bag it won't get ripped open this way. After crushing is complete then use scissors to open the bag and pour into the cooking dish. Very simple and very clean.
Amazing idea! I am just about to start making this for the first time, and luckily decided to read the comments first, because I wouldn't have thought of this and surely would have made a huge mess, lol! Thanks for posting! I'm following this pretty much exactly except am using shredded cheddar cheese! So fingers crossed it comes out good! I've seen people mention using just about every kind of cheese though, so I'm sure it will! :) Yum!
You can also hold the bag with both hands on each side of the bag and with your thumbs in the middle, then make sure the seam of the bag running betweens your thumbs and press inward with your thumbs, rotate, press again, then &quot;pinch&quot; the 4 pieces into smaller pieces. <br> <br>After that, open the top and pour in a bowl, then pull the spice packet out of the dry noodles! :D <br> <br>To the OP, thanks for the recipe!
<p>I've been making ramen noodles since I was 5, and even then I thought cheese would be a perfect add in. :)</p>
<p>I loved making it. :) It even works with beef. I made two bowls of it and both tasted heavenly. :) It even works with shredded colby jack cheese. :)</p>
Ive been making this same thing for years. I usually use the velveeta cheese pack that comes with &quot;kraft velveeta mac&amp;cheese&quot; and then just put those mac and cheese noodles in a ziplock and safe them for later. So once again: i use the &quot;mac&amp;cheese velveeta&quot; mix with the 90%-drained- &quot;ramen&quot; and then sometimes I even add a little shredded mozzarella or shredded provolone just to make it even cheesier and to make it somewhat more natural (since velveeta isn't a natural product) and sometimes (if i don't have velveeta,........ i'll use the cheese powder that comes w/ kraft mac&amp;cheese, stir it w/ 90%drainedRamen, butter, and then shredded provolone. Regardless of the way you do it, cheesy ramen is sooo good!!
Velveeta just associates itself with cheese to be modest. Everyone knows that it can accomplish many things that conventional cheeses can't even dream of. It is truly a marvel of culinary engineering.
i cant beleive what a good idea this is XD
Why is it that the stranger things are the better they taste?
In the Army we call the multi-tool a gerber, because thats who manufactures the ones we get issued. I say this because I definately agree, those things are effin handy!
Nice food thx :P
sounds really yummy!
"P.S this is my first Instructable so be as nondescript and condescending as you can in you criticism." lol, nice. Looks good, going to have to try this...
what a great idea, im going to try this when I get home! thenks I love cheesey things...
I don't think we have Velveeta Cheese over in Australia.. In fact i'd never heard of it! So i wikipedia'd it and found... In 2002, the FDA warned Kraft that Velveeta was being sold with packaging that described it as a "pasteurized processed cheese food," which the FDA claimed was false ("cheese food" must contain at least 51% cheese). Velveeta is now sold as a "cheese product," using a term for items that contain less than 51% cheese So what exactly is in the 51% or more? They're made of apple cores and Chinese newspapers! Homer: (reading a Velveeta Cheese) Hey, Deng Xiaoping died! ... Could I use 100% Kraft Cheddar? They sell that in AUS.
I thought that apple cores and chinese newspapers made powersauce
Velveeta, and Cheese Whiz, and some other similar "cheese products" are more-or-less solidified cheese "sauces", with their big non-cheese component being milk. So their nutritional nature is not so bad as you might think, and they work quite well as cheese sauces if you heat them (whereas actual cheddar would result in melted cheese, rather than anything sauce-like.)
Ah. Microwave only cooking of things other than microwave dinners; a useful thing for students and such!<br/><br/>You have <em>interesting</em> spelling errors:<br/><ul class="curly"><li>step 2: brake--&gt;break, eraser--&gt;easier (!)</li><li>step 4: suturing-&gt;stirring (?), purity-&gt;pretty (or colloquially &quot;purty&quot;)</li><br/></ul>I like your method for adjusting/rinsing the seasoning, but you oughta get yourself a real strainer, or you'll end up dumping boiling water on yourself someday. alternately, your cooking bowl could be a large measuring cup; a handle is quite helpful.<br/><br/>You must have a tiny microwave. 90 seconds on a bit of cheese and already-warm noodles would result in crusty brown things in mine (but you do have the warning about microwave dependence in there, so this is just a comment and not a criticism.)<br/><br/>
lol what r u majoring in?
Me? I'm <strong>*OLD*</strong>; when I was in college, microwave ovens were JUST starting to appear next to the vending machines...<br/>
actually, a real strainer doesn't do too well on ramen... the noodles are just too small (in circumference)... however, an old style rice steamer screen works beautifully.
I had in mind something like <a rel="nofollow" href="http://www.amazon.com/Pedrini-Black-Satin-5-5-Strainer/dp/B0000959G7/">This small strainer</a>; works fine even with tiny noodles.<br/>
ah, i suppose that would work well... (i've never seen one before, but now I'm drooling for one.)
yea, that would work realy well, but i'd think that the art of top ramen is making it from the stuff thats their, i mean for pete's sake! he used a bowl to strain! He is a genuis(no sarcasm)pluz, he made it with cheese! lol
this was great. i just tried it. very cool instructable. i didn't use the flavoring packet though (kind of forgot to but i will next time). i just used some butter (2 tbs) and some slice cheese (broken into pieces i think about 2-4) and some locatelli romano cheese; you can use that too. it came out tasty. you can use cheaper stuff like parmesan cheese instead of the locatelli though lol.
wow i tried this and it was D-licious!!!
Yum--I have to try this, but it'll be with real cheese. I never seem to have Velveeta around when I need it.
Mmmm, cheese Metrology. And a new hobby is born. "You can drink your weak lemon drink now, or save it for later"
Added to &quot;Ramen Variety&quot; group! <sup>_</sup><br/>
Mmmmmmmmm fake cheese! tasty looking.
haha that looks pretty good, and I bet it tasted pretty good as well! My boyfriend would love this
Very nice!
Yum! Looks delicious! BTW, you have to hit reply in the bottom right corner of the comment whn you reply to it

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