So how is this on the salt factor? I admit I love the sausage dips, mac & cheese, and just about anything that can be made with Velveeta, but I can never get over how salty they all taste. Maybe that's nature's portion control for me, who knows? This recipe seems like it would have a lot less salt, but I was wondering if you noticed a difference. Regardless, I think I may have to try this soon.

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