Ingredients:

  • 2 packages instant ramen noodles (85g each)
  • 2 cups (475 ml) vegetable broth
  • 1 cup (150g) broccoli florets
  • 2 tablespoons (30 ml) unsalted butter
  • 2 tablespoons (15 g) all-purpose flour
  • 1 ½ cups (355 ml) milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup (100 g) shredded cheddar cheese, divided
  • ½ cup (50 g) shredded Gruyère cheese, divided

Instructions:

  1. Bring vegetable broth to a boil in a medium saucepan. Add ramen noodles and cook according to package directions, minus 1 minute.
  2. Add broccoli florets to the saucepan during the last 2 minutes of cooking time. Cook until broccoli is tender-crisp.
  3. Drain the ramen and broccoli in a colander, reserving ½ cup (120 ml) of the cooking liquid.
  4. Melt butter in the same saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 3-5 minutes). Stir in salt and pepper.
  6. Remove from heat. Stir in ¾ cup of cheddar cheese and ¼ cup of Gruyère cheese (if using) until melted and smooth.
  7. Add the drained ramen and broccoli to the cheese sauce. Toss to coat. Divide into bowls and top with the remaining cheddar and Gruyère cheese. Serve immediately.