In a pot, bring water to a rolling boil over high heat. Add the ramen noodles and cook according to package instructions until al dente, usually about 3-4 minutes. Stir occasionally to prevent sticking. Once cooked, drain the noodles in a colander and set aside.

In a medium-sized saucepan over medium heat, melt 2 tablespoons of butter until frothy. Whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for about 1 minute until lightly golden. Gradually pour in 1 cup of milk, whisking continuously for 5-7 minutes until the mixture thickens and is free of lumps, resembling a smooth cream.

Once the sauce has thickened, season it with 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and a pinch of paprika for added flavor. Stir well to combine. Next, add in 1 cup each of shredded cheddar and mozzarella cheese, stirring until melted and the sauce is creamy and luscious.

Carefully fold the drained ramen noodles into the cheese sauce, ensuring each noodle is evenly coated. Use a spatula to combine everything gently, then allow it to simmer for another minute to meld the flavors together.

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray. Transfer the noodle and cheese mixture into the dish, spreading it out evenly. If desired, sprinkle extra cheese on top.

Place the baking dish in the preheated oven and bake for 20-25 minutes until the top turns a delightful golden brown and becomes bubbly.

Once your Cheesy Ramen Noodles are out of the oven, let them cool for a few minutes to firm up slightly. Serve warm, garnishing with optional toppings like chopped green onions, crumbled bacon, or a drizzle of hot sauce.