Tag: cheddar cheese

Sausage Balls
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Sausage balls are an easy-to-make poppable, snackable, loveable, kind of recipe!

Pork sausage is combined with biscuit mix, cheddar cheese, and milk. Then they’re popped in the oven and baked until golden.

An Easy 3-Ingredient Appetizer
- Super easy recipe! Three ingredients and three steps make this sausage ball recipe a keeper for game day, holidays, or any day all year long!
- Cheesy bisquick sausage balls can be prepped and frozen, or baked then cooled and frozen for easy entertaining!
- Mix and match the cheeses and add zesty seasonings to create a new recipe every time!
Ingredients for Sausage Balls

Sausage – You can use either breakfast sausage or mild or hot Italian sausage. This recipe also works with turkey sausage.

Biscuit Mix – Bisquick is ready-made, but a store-brand baking mix works too. If you don’t have any, make a homemade biscuit mix recipe!

Cheese – This recipe uses sharp cheddar cheese as it has lots of flavor. Shred your own or use pre-shredded to make it quick.

Variations
- Swap the cheddar for Monterey Jack, pepper jack, or a Mexican blend.
- Add diced jalapenos or a pinch of cayenne pepper for a little bit of heat.
How to Make Sausage Balls
1. Combine biscuit mix, cheese, and ground sausage in a bowl (per recipe below).
2. Scoop it into balls and place on a rimmed baking sheet.
3. Bake until golden brown.
Prep Ahead & Storage
- Place uncooked sausage balls on a baking tray and cover with plastic wrap for up to 2 days or store in the freezer for up to 2 months.
- If baking from frozen, add an additional 8 minutes to the cooking time.
- Leftover sausage balls can be kept in the refrigerator in an airtight container for up to 5 days or freeze for up to 4 months.
Dipping Sauces We Love

Every great appetizer needs a great dipping sauce! Serve these sausage balls with any of the folllowing.

Did you make these Sausage Balls? Be sure to leave a rating and a comment below!
4.90 from 47 votes↑ Click stars to rate now!
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Sausage Balls

These sausage balls have a cheesy, savory flavor and the perfect bite-sized shape!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author Holly Nilsson

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine biscuit mix, cheese, and ground sausage. Mix thoroughly until the mixture holds together, adding up to ¼ cup of milk as needed.

Using a cookie scoop or spoon, scoop 1 tablespoon of sausage and roll it into a ball. Place on the prepared baking sheet.

Bake the sausage balls for 20-25 minutes until golden brown.

If you don’t have biscuit mix, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup shortening. Pulse the mixture in a food processor until shortening is incorporated.

Calories: 113 | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 45mg | Vitamin A: 150IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Pork

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 20, 2023
Baked Mac and Cheese
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A homemade baked mac and cheese recipe is one of my favorites of all time.

In this baked mac and cheese recipe, tender elbow macaroni is smothered in a rich homemade cheese sauce and baked under a crispy butter crumb topping until golden brown and bubbly.

A Favorite Main or Side Dish
- Cheesy, creamy, and loaded with heaps of cheddar flavor, this baked mac and cheese is a crowd-pleaser!
- A generous portion of a homemade cheese sauce makes it rich and delicious.
- Serve it as a budget-friendly main dish or as a side next to Thanksgiving dinner.
- Keep vegetarian or add leftover cooked chicken, ham, or bacon.
Ingredients for Baked Mac and Cheese

Pasta – This mac and cheese recipe is made with elbow macaroni; however, any small-ish shape will work. Elbows, shells, cavatappi, and rotelle are all great options.

Cheese Sauce – This version of mac and cheese is made with a roux of butter and flour. Using both milk and cream create a sauce that’s rich and creamy with just the right texture. Season it with a little bit of mustard powder, onion powder, and a pinch of garlic powder.

Cheese – Sharp Cheddar is my favorite choice for a classic mac and cheese recipe. If you’d like, add a little Gruyere (or Swiss) for a bolder flavor. Feel free to use your favorite cheeses like gouda, white cheddar cheese, Colby jack, or a blend. Be sure at least half of the cheese is a sharp or bold cheese for the best flavor.

Toppings – Baked mac and cheese is delicious with a breadcrumb topping. Change it up and replace the Panko topping with crushed Ritz crackers.

How to Bake Mac and Cheese

This mac and cheese recipe is the best ever, and it’s easy to prepare:
1. Boil pasta: Cook pasta al dente (firm), drain, and rinse under cold water. Set aside.
2. Make the sauce: Make a roux by cooking flour, seasonings, and butter. Whisk in milk, cream, and seasonings. Cook until thickened per the recipe below.
3. Stir in cheese: Remove from heat and add cheese; whisk until smooth. Stir in cooked elbows and spread in a casserole dish.
4. Bake: Add topping and bake until the top is browned and bubbly. Let it rest before serving.
For An Extra Creamy Mac and Cheese

Be sure not to overbake the casserole. Everything in the dish is already cooked, the purpose of heating it is to blend the flavors and to get a browned topping.

Once heated through, the macaroni is done!
Tips for Creamy Mac and Cheese

Cook pasta to a perfect al dente to avoid mushy noodles.

Shred your own cheese! Pre-shredded cheeses have additives that can keep them from clumping which also makes it so they don’t melt smoothly.

Remove sauce from the heat before adding cheese to keep it from separating or getting grainy.

Do not overbake (or the mac and cheese will be dry). Once the macaroni is bubbling and heated and the topping is browned, you know it is ready. Everything is cooked, the baking is to meld the flavors and brown the topping.

Mac and cheese can be prepared ahead of time and refrigerated for up to 2 days.
How to Prepare Mac and Cheese Ahead of Time
- To make homemade mac and cheese ahead of time, prepare the recipe as directed without baking. Cover and chill for up to 48 hours.
- If making ahead, I like to stir in additional warm milk part way through cooking to reach a creamy consistency as the pasta will soak up a little of the sauce. You can also add additional cheese if you’d like.
- Remove the mac and cheese from the fridge at least 30 minutes (or up to 60 minutes) before baking. You may need to add extra baking time if it is cold from the fridge. Do not overbake.
How To Freeze
1. Line a baking dish with aluminum foil and add the macaroni and cheese. Freeze in the baking dish.
2. Once frozen, lift the foil out of the baking dish and wrap it tightly (this allows you to use the baking dish while the macaroni is frozen).
3. To bake: Put the foil-lined mac and cheese back into the same baking dish. Thaw in the refrigerator overnight. Once thawed, remove from the refrigerator at least 30 minutes before baking. Bake macaroni as directed above.
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days and reheat in the oven, on the stovetop, or in the microwave.

Freeze leftover portions in an airtight container or a freezer bag for up to three months.

More Cheesy Baked Pasta

Did you make this Baked Mac and Cheese? Leave us a comment and a rating below!
4.99 from 74 votes↑ Click stars to rate now!
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Baked Mac and Cheese

Macaroni noodles are tossed in a creamy, cheesy sauce, topped with a buttery crumb mixture, and baked until hot and bubbly.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Preheat the oven to 400°F.

In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

Remove the sauce from the heat and add cheddar cheese and parmesan cheese. Whisk until melted and smooth.

Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.

Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese is not recommended; does not melt as smoothly. Remove the sauce from the heat before adding in the cheese.
Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes.
Baking: It’s very important that this is not overcooked or it won’t be creamy. Cook just until hot and the topping is browned. Cool for 10 minutes before serving.
Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you’d prefer.
Make Ahead: Mac and Cheese can be prepared 2 days ahead of time and refrigerated before serving, reserve the topping in a separate container. Remove the baking dish from the fridge 45 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil and stir the macaroni and add up to ½ cup warm milk to make a creamy consistency. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned.
Leftovers can be kept covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat.

Serving: 1cup | Calories: 650 | Carbohydrates: 57g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 630mg | Potassium: 332mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1135IU | Calcium: 634mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 12, 2023
Dorito Taco Salad
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Dorito Taco Salad is a delicious salad we’ve been serving at potlucks for as long as I can remember!

Everyone loves a great taco salad recipe and this version is a definitely a crowd favorite!

Seasoned ground beef, fresh lettuce, pinto beans, veggies and of course Doritos all sauced up with a zingy dressing make this an exciting change to your daily menu!

I truly love salads, but sometimes they can become a bit boring. This Dorito Taco Salad definitely spices up the ‘same old salad’ slump that we tend to get into. Not only is is easy to make, but it is delicious too!

I absolutely love anything that is taco inspired from pasta to casseroles… and especially salads!

Something about that beautiful blend of spices found in taco seasoning (especially my DIY taco seasoning mix) paired with crisp fresh lettuce just tastes SO good! Of all of the taco inspired dishes I make, this one definitely tops the list because everyone always raves about it!

How to Make Taco Salad

If you happen to have leftover taco beef from a prior recipe, it’s perfect in this taco salad recipe. In fact, I often make a double batch of taco meat to store in my freezer for extra quick meals on busy weeknights.

It takes me just seconds to defrost it for quick tacos, taco salads or even for a tray of Loaded Tater Tot Nachos!

The remaining ingredients are simple and easy to keep on hand. Pinto beans and sliced black olives in the canned variety are always staples in my pantry. Lettuce, tomatoes, onions, cheese, peppers and sour cream are items I always have on hand.

And OF COURSE you can’t forget the Doritos, we love the Nacho Cheese Flavor in this taco salad but you can use your favorite flavor!

How to Make Taco Salad Ahead of Time

This meal can be prepared ahead of time! The secret is to assemble everything in layers and simply toss before serving. Using the layered method keeps ingredients from becoming soggy.
- Your bottom layer will be the cooked and seasoned ground beef topped with the dressing.
- Next layer the pinto beans and sliced olives.
- Follow this with the peppers and tomatoes.
- Next layer is the lettuce and the onion.
- Add the cheese on top.
- Leave out the Doritos until just before serving.
Using the layering method above, you can assemble this Dorito salad and refrigerate for a quick and easy meal at the end of a busy day or to take along to a backyard BBQ party or potluck. Simply toss to coat everything just before serving and wait for the compliments to pour in!

What Goes In a Taco Salad

You can modify this recipe however you’d like or based on what you have on hand! I have used diced chicken breast in place of ground beef (or ground turkey), I also use different types of peppers and I like to kick up the heat a notch using spicy Doritos!

Use the veggies you love (corn is great in this recipe too) and make it your own masterpiece! It is just so easy to prepare and to top it off it tastes fantastic!

6 Taco Inspired Dishes You MUST Try

Love Taco Inspired Dishes? Me too… and here are some of my absolute favorites!

1. Taco Stuffed Pasta Shells Tender pasta shells stuffed with deliciously seasoned beef, salsa and cheese baked until bubbly.

2. Taco Pasta Salad Pasta salad with a taco twist, fresh veggies and our favorite Doritos! Must try!

3. Taco Tater Tot Casserole This casserole features seasoned beef and loads of vegetables topped with a yummy tater tot crust and baked until golden.

4. Taco Casserole with a Surprise Crust Taco night just got a whole lot more delicious… spoiler alert: if you like Doritos, you’ll love this one!

5. French Bread Tacos French Bread Tacos combine all the taco flavors you love with the delicious, crusty bread you can’t get enough of!

6. Layered Dorito Casserole Layered Doritos Casserole has layers of seasoned beef in a rich and zesty sauce topped with loads of cheese.

While assembling the ingredients is super easy to begin with, to make it even easier I love to use my favorite chopping tool! It makes chopping a breeze and you are guaranteed consistent bite sized pieces every time!

I use a whole 10 oz bag of Doritos in this recipe because I love the flavor they add. You can certainly use as much or as little as you’d like! Don’t get stuck making the same old salads this summer. Add Dorito Taco Salad to your menu and delight your family and friends!
4.88 from 178 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Dorito Taco Salad

Dorito Taco Salad is the best potluck dish and always gets rave reviews! Loads of seasoned ground beef, veggies, beans and Doritos in a zesty dressing!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

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Brown the ground beef until no pink remains. Drain any fat.

Stir in the taco seasoning packet and water. Simmer until thickened, about 5 minutes. Set aside to cool.

In a large bowl, combine the lettuce, peppers, black olives, pinto beans, tomatoes, cheddar and green onions.

Top with the seasoned and cooled ground beef.

Slightly crush the Doritos and sprinkle on top. Drizzle with catalina dressing and toss to coat evenly.

Garnish with sour cream and additional green onions is desired.

Serve immediately.

Toss just before serving to avoid the Doritos from becoming soggy.

Calories: 524 | Carbohydrates: 46g | Protein: 18g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1538mg | Potassium: 470mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1630IU | Vitamin C: 38mg | Calcium: 185mg | Iron: 2.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 20, 2017