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Ramen Mac and Cheese
Ramen Mac and Cheese is a super simple lunch that's packed with protein. Made with ramen noodles, poached egg, and chicken broth, it's a delicious and easy meal that everyone is sure to enjoy.
Equipment
- medium saucepan
- Slotted Spoon
Ingredients
- 2½ cups unsalted chicken broth
- 1 package ramen noodles, with seasoning packet
- 1 egg
- ½ teaspoon butter
- 2 slices American cheese
- 1 green onion, light green portion only, thinly sliced
- ¼ teaspoon toasted sesame seeds, garnish
- ½ teaspoon chili garlic sauce, optional
Instructions
- Fill a medium saucepan about two-thirds full with water and bring it to a gentle simmer over medium-high heat. Stir the water to create a small whirlpool. Crack the egg into the center of the whirlpool and cook for 2 to 3 minutes, or until the whites are set and the yolk is still soft. Remove the egg with a slotted spoon and transfer it to a plate. Discard the water.
- In the same saucepan, bring the chicken broth to a boil over medium-high heat. Add the ramen noodles and cook for 2 minutes. Stir in the seasoning packet and continue cooking for 30 seconds, or until the noodles are tender.
- Divide the ramen and broth between two serving bowls. Top each serving with the butter, American cheese, and poached egg. Stir gently until the butter and cheese melt into the broth. Garnish with the sliced green onion and toasted sesame seeds, if desired. Serve immediately with chili garlic sauce on the side, if using.
Christina's Notes
Use the seasoning packet included with the ramen for the best flavor.
Stir the cheese into the hot broth just before serving for the creamiest texture.
Add cooked shredded chicken or crumbled bacon for an even heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of chicken broth if needed.
Stir the cheese into the hot broth just before serving for the creamiest texture.
Add cooked shredded chicken or crumbled bacon for an even heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of chicken broth if needed.