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  • Warm, Creamy Sausage Cheese Dip Made for Sharing

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    This sausage cheese dip is ready in just 20 minutes. With savory Italian sausage, 3 different kinds of cheese, and big flavor, it’s the perfect scoopable dip for game day, parties, or potlucks.

    dipping a chip in Sausage Cheese Dip
    • Flavor: Rich and savory with a super creamy texture, bold sausage flavor, melty cheeses, and just enough tang to keep every bite cozy and crave-worthy.
    • Skill Level: Beginner-friendly with minimal dishes!
    • Recommended Tools: All you need is a large skillet with a sturdy spatula or whisk to make this dip.
    • Serving Suggestions: I love serving this dip with crostini, crackers, tortilla chips, and pretzels since the crunchy, salty bite pairs perfectly with the creamy dip.
    onion , ground beef , cheese , milk , dry mustard with labels to make Sausage Cheese Diponion , ground beef , cheese , milk , dry mustard with labels to make Sausage Cheese Dip

    Ingredient Notes

    • Sausage: Use mild or spicy Italian sausage for a rich, savory flavor and be sure to drain well to keep the dip from getting oily. Replace it with ground beef, chicken, or turkey, but add a bit more mustard and Worcestershire to balance the flavors.
    • Cheese: This dip combines processed cheese, cream cheese, and sharp cheddar for a rich, creamy, and perfectly melty dip. Cube soft cheeses before adding so they melt evenly with less stirring and wait until off the heat to stir in the final sharp cheddar.
    • Variations: Add diced jalapeños, green chilies, a pinch of cayenne, or a spoonful of salsa to give this sausage cheese dip a spicy, zesty twist. Stir in drained diced tomatoes with green chilies for a sausage queso dip twist.
    adding cheese to beef and onions to make Sausage Cheese Dipadding cheese to beef and onions to make Sausage Cheese Dip
    Sausage Cheese Dip in the panSausage Cheese Dip in the pan

    The 20 Minute Game Plan

    1. Brown the sausage and onion, then drain.
    2. Melt cheeses over medium-low, stirring often (full recipe below).
    3. Whisk in milk and seasonings.
    4. Turn off the heat and stir in cheddar cheese.
    • Cook over medium-low heat once the cheese is added to prevent scorching or graininess.
    • To thin the dip, whisk in 1-2 tablespoons of milk at a time. This makes it a more “queso-style” dip for chips.
    • If the dip looks oily, stir well, then add a spoonful of cream cheese over low heat to help incorporate everything.
    • Keep it party-ready by transferring the dip to a small slow cooker on warm, stirring occasionally.

    Storing and Reheating Like New

    Cool leftover dip, place in an airtight container, and refrigerate up to 4 days. Freeze in small portions for up to 2 months for the best texture.

    To reheat, thaw overnight in the fridge, if frozen. Then warm on the stove over low heat or microwave in 30-second bursts, stirring often. Add a splash of milk to smooth it out.

    Game Day Pairings

    Did you enjoy this Sausage Cheese Dip Recipe? Leave a comment and rating below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    • In a large skillet, brown sausage and onion until no pink remains. Drain fat.

    • Add processed cheese and cream cheese. Stir over medium heat until melted. Whisk in milk, mustard powder, and Worcestershire sauce and continue cooking until hot and bubbly.

    • Remove from the heat and stir in cheddar cheese.

    • Serve with tortilla chips or crostini.

    Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 months. 

    Calories: 328 | Carbohydrates: 6g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 908mg | Potassium: 282mg | Fiber: 1g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 2mg | Calcium: 307mg | Iron: 1mg

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

    Course Appetizer, Dip
    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.

    Sausage Cheese Dip in the pot and on a chip with a titleSausage Cheese Dip in the pot and on a chip with a title
    rich and flavorful Sausage Cheese Dip with writingrich and flavorful Sausage Cheese Dip with writing
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    pan of Sausage Cheese Dip and close up on a chip with a titlepan of Sausage Cheese Dip and close up on a chip with a title

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    Holly Nilsson

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  • One Bite of This Cheesy Bake and You’re Hooked

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    This Velveeta mac and cheese recipe is creamy, nostalgic, and irresistibly cheesy. Tender macaroni is coated in a cheesy sauce made with cheddar and Velveeta for that smooth, melt-in-your-mouth texture.

    Velveeta mac and cheese on a plate with breadcrumbs on top
    • Flavor: Velveeta adds smooth creaminess and cheesiness to a traditional cheddar cheese sauce, while mustard gives the dish a bright tang.
    • Swaps: Instead of cheddar, use Parmesan, Gouda, Havarti, or mozzarella. As long as it melts, it can be swapped in. 
    • Time-Saving Tip: Skip the baking and serve it from the stovetop or from a Cock Pot without the topping if you’re in a hurry.
    • Serving Suggestions: Serve with your favorite veggies to balance the richness of this dish. Try broccoli, brussels sprouts, green beans, or asparagus.
    Preparing the cheese sauce for Velveeta Mac and Cheese
    Velveeta Mac and Cheese in a baking dish

    Ingredients for Velveeta Mac and Cheese

    • Velveeta: This processed cheese melts beautifully and gives the sauce a silky texture. For quick, even melting, make sure you cube the Velveeta cheese before adding it to the sauce.
    • Cheddar: Sharp or extra sharp will have more flavor. Buy a block and shred it, or save yourself some time and use a package of pre-shredded cheese; both work well in this recipe!
    • Macaroni: Elbows are the classic choice, or use shells, rotini, or penne noodles. You will just want to choose a pasta that holds sauce well for the maximum flavor in each bite!
    • Seasonings: I like to keep the seasonings simple with a touch of mustard and onion powder. For extra flavor, sprinkle in a bit of garlic powder, paprika, salt, or pepper.
    • Breadcrumbs: My favorite topping is Panko breadcrumbs for the crunchy texture, but you can use regular breadcrumbs or seasoned breadcrumbs.
    • Add-Ins: Toss in peas, broccoli, a can of Rotel or diced tomatoes, black olives, or sliced jalapeños. Give it extra protein and smoky depth with crumbed bacon, sausage, or diced ham.
    A baking dish of Velveeta mac and cheese with a serving spoon
    • Cook your pasta al dente so that it doesn’t overcook while baking in the oven or while reheating.
    • If your cheese sauce is too thick, reserve a little pasta water to help thin it out or add a splash of milk. If it’s too thin, sprinkle in a little extra cheddar cheese and stir until thickened.
    • If you want your breadcrumb topping extra crispy, broil it for 1-2 minutes at the end, keeping a close eye on it to ensure it doesn’t burn.

    Stash and Save for Later

    • To Store: Store in an airtight container in the refrigerator for up to 5 days.
    • To Freeze: Store in an airtight container or freezer bag for up to 4 months. Thaw in the fridge overnight before reheating.
    • To Reheat: Pop leftovers in the microwave or heat up on the stovetop, stir in a little bit of milk as needed.

    More Mac and Cheese? Yes, Please!

    Did you make this Velveeta Mac and Cheese? Leave us a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    4.95 from 573 votes↑ Click stars to rate now!
    Or Leave a comment

    Prep Time 15 minutes

    Cook Time 30 minutes

    Resting Time 5 minutes

    Total Time 50 minutes

    • Preheat the oven to 350°F.

    • To make the topping, combine bread crumbs, cheddar cheese, and melted butter. Set aside.

    • Bring a medium saucepan of salted water to a boil. Cook the pasta al dente (firm) according to package instructions. Drain well, do not rinse.

    • Meanwhile, in a separate medium saucepan, melt 2 tablespoons butter over medium heat. Add the flour, mustard powder, and onion powder, and cook for 1 minute while whisking.

    • Gradually add the milk, whisking until smooth after each addition. Once the milk is added, bring the mixture to a boil over medium heat while whisking. Reduce the heat to medium-low and cook for 2 minutes. Stir in the cubed Velveeta cheese until melted and creamy.

    • Remove from heat and add cheddar cheese and the drained pasta. Stir well to combine.

    • Transfer the macaroni mixture to a 2 quart baking dish and sprinkle with the topping.

    • Bake for 20 minutes or until heated through and the topping is golden brown. Do not overcook.

    • Rest 5 minutes before serving.

    • Sharp cheddar can be replaced with other varieties of shredded cheese, such as Swiss or Parmesan.
    • Pre-shredded cheese can be used in this recipe.
    • Leftovers can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 4 months. Thaw in the refrigerator before reheating.

     

    Calories: 379 | Carbohydrates: 39g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 775mg | Potassium: 300mg | Fiber: 1g | Sugar: 6g | Vitamin A: 757IU | Vitamin C: 0.1mg | Calcium: 385mg | Iron: 1mg

    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.

    a scoop of Velveeta mac and cheese on a plate with writing
    a scoop of Velveeta mac and cheese with text
    Velveeta mac and cheese on a white plate with writing
    Velveeta mac and cheese on a plate and in a casserole dish with a title

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    Holly Nilsson

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