Ingredients

The following ingredients have 4 Servings
  • 16 oz box potato & cheddar pierogies
  • 2 T butter
  • 2 T flour
  • 2 cups milk
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup panko breadcrumbs

Instruction

  • Prepare pierogies according to box directions. In a deep skillet or larget saucepan, melt butter over medium heat. Whisk in flour over low heat until well blended. Add milk, paprika, salt, and pepper.
  • Cover until mixture thickens and starts to boil. Remove from heat and stir in cheddar cheese until melted.
  • Pour cheese mixture over pierogies in stock pot and toss gently to coat. Pour into a 2 quart baking dish* and sprinkle breadcrumbs over top. Bake at 375 for about 15 minutes.
  • *Note: the original recipe says to place in individual ramekins which I don't have. In the future I plan on trying this recipe with ramekins, it's a good way to portion control my boys lol.