Bring 2 cups of water to a rolling boil in a medium saucepan over high heat. Carefully add the chicken instant ramen noodles, cooking for 3 minutes until al dente. Drain in a colander and set aside.

In a separate mixing bowl, whisk together 1 cup of milk and 2 tablespoons of cornstarch until smooth. Pour into the saucepan used for the noodles, heating over medium heat. Stir continuously for about 2 minutes until thickened.

Remove the sauce from heat and stir in 1 ½ cups of freshly grated cheddar cheese until melted and smooth.

Add the drained ramen noodles to the cheese sauce, stirring gently to coat each noodle evenly.

Transfer to a microwave-safe bowl and microwave on high for 1 minute. Stir to ensure creaminess before serving.