Recipe: Ramen mac 'n' cheese, courtesy of Paul Yow of Hae-Paul's.

Ingredients 1 pack instant ramen, crushed into small pieces. (Nong Shim kimchee flavor is my favorite for this. You can get it at almost any Asian market.) 1½ cups grated very sharp aged cheddar 2 T. heavy cream 1¾ cups water 2 T. julienned cabbaged kimchee ¼ t. smoked paprika ½ of the accompanying seasoning packet and all of the vegetable packet Procedure

Put the water in a small saucepot and bring to a boil. Add the noodles, smoked paprika, ½ seasoning packet and vegetable packet and cook for 5 minutes, stirring frequently.

Reduce to a simmer, add the cream and cook 1 minute more. Most of the water should have cooked out by this point.

Stir in the kimchee and cheddar and cook until it is all melted together, stirring constantly. When the noodles are nicely coated with the cheesy sauce, pour into bowls and serve right away.