Cheese is an uncommon flavour for instant noods, but it does make sense. Macaroni cheese (or
macaroni and cheese - sometimes shortened to mac & cheese) has been around in some form since at least the 14th century. This makes sense, as wheat in its various forms - breakfast cereal, pasta, bread or pizza dough, is often combined with milk, usually in the form of cheese, to make a meal.
I think it's a neat idea for Pot Noodle to have a macaroni cheese flavour (and to cash in on the currently popular Americanised "Mac & Cheese" term, which is springing up all over in pub menus). The sauce is quite creamy, which suits the British style of instant nood - I'm not sure this would be as popular in other countries, particularly in Asia, where instant nood sauces are often thin and watery (albeit, very spicy!). I quite like a macaroni cheese for lunch, but if I fancied one I would go for a can of macaroni cheese as something tastier, cheaper, and easier to prepare. This is OK, and a fun change, but is not really what I am looking for in an instant nood - especially a Pot Noodle nood.
Score: 4
