Well, not the world’s most ghetto, but kind of ghetto. We’ll call it “LA-AZ Ghetto College Cheese Sauce.” Oh my, that’s too long, I need to work on naming my recipes.
Anyway, faced with the dilemma of having perishable food that I don’t want to take back to AZ at the end of the week, I try to find a way to use my cheese, margarine, and milk. (I don’t drink milk, so it just goes for cooking.) And so I made a ghetto cheese sauce to put on my ramen.
1/2 stick (approx) on margarine
1/4 (a little less I think) cup of milk
1 teaspoon of pesto
2 slices of American cheese
1 handful of feta cheese crumbles
1 seasoning packet from chili ramen
Melt margarine in a saucepan over medium heat. Add milk and stir. Add pesto and let simmer for a few minutes. I added some left over salsa to give it a southwest feel (which I do to practically everything). When all margarine is melted and mixture is well stirred, put in slices of cheese, torn into 4th’s. Stir around until melted and then add feta cheese crumbles. Continue cooking until all cheese is melted and add seasoning packet. Poor over cooked ramen noodles when creamy and smooth. Add a few cheese crumbles on the top. Enjoy!