Ingredients
Scale
- 2 Black Garlic “Chicken” immi ramen packets
- 3 tbsp of butter
- 1.5 tbsp of all purpose flour
- 300ml of milk
- ¼ cup of heavy cream
- 50g of cheddar cheese, freshly grated plus more for topping
- 50g of Gruyere cheese, freshly grated plus more for topping
- 1 ramen seasoning packet
- 1 bag Calbee Seaweed and Salt potato chips, crushed
Instructions
- Preheat oven to 400F.
- Boil a pot of water and cook ramen noodles for 4 minutes. Then, drain and rinse under cold water. Set aside.
- In the same pot, melt butter over medium heat. Once fully melted, add in flour and stir constantly for 1-2 minutes.
- Then, slowly pour in milk and heavy cream and mix until smooth and lightly thickened.
- Once it simmers, turn off the heat and add the cheddar and Gruyere. Mix until fully melted.
- Add the seasoning packet and mix until well combined. Add the drained ramen noodles and mix until they’re fully coated.
- Transfer noodles to an oven-safe baking dish and top with more grated cheese and the crushed up potato chips.
- Bake for 10-15 minutes or until cheese is melted and gooey. Enjoy!