Begin by bringing a large pot of water to a roaring boil over high heat. Once boiling, add the ramen noodles and cook for 3-5 minutes until they are just al dente. Carefully drain and set aside.

In a medium saucepan, melt 2 tablespoons of butter over medium heat until bubbling. Whisk in 2 tablespoons of all-purpose flour for about 1-2 minutes until the roux turns light golden.

Gradually pour in 1 cup of milk while whisking vigorously to avoid lumps, stirring until smooth and heated for about 2 minutes.

Bring the milk mixture to a gentle simmer by reducing the heat to low. Cook for 5-7 minutes until thickened, stirring constantly.

Once thickened, sprinkle in salt, black pepper, garlic powder, onion powder, and optional smoked paprika. Stir until well combined.

Lower heat and add in cheddar, mozzarella, and parmesan cheeses. Stir until melted into the sauce.

Gently fold the drained ramen noodles into the cheese sauce, ensuring every strand is coated.

Serve immediately while hot, garnished with parsley or preferred toppings.