Pierogi Mac & Cheese
Ingredients
- 1 pkg. Simply Pierogi
- 1/4 cup panko bread crumbs
- 2 tbsp parmesan cheese, grated
- 1 tbsp unsalted butter, melted
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cup milk
- 1/2 cup gruyere cheese, grated
- 1/2 cup white cheddar, grated
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp nutmeg
Possible Toppings: Crumbled Bacon, Green Onions, Chives, Parsley.
Instructions
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Preheat oven to 400 F. Butter 4 round 4 ½ inch ramekins or a 9 inch round glass dish.
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In a small bowl, mix bread crumbs, parmesan cheese and melted butter. Set aside.
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Bring a large pot of water to a boil. Boil pierogi and stir occasionally for 5 minutes. Drain and set aside.
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In a medium saucepan melt butter over medium heat. Whisk in the flour and continue to stir for two to three minutes. The mixture should be creamy free of lumps.
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Gradually add the milk, whisking briskly to maintain a smooth sauce.
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Cook the sauce for about 5-6 minutes, stirring occasionally to avoid scorching.
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When sauce thickens, add cheeses, salt, cayenne and nutmeg to the sauce, and stir until all the cheese has melted.
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Add pierogi to cheese sauce and stir gently until completely incorporated. The mixture should be fairly saucy.
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Dish the pierogi into the buttered pans and sprinkle with the panko bread crumb mixture. Bake, uncovered, for 20-25 minutes, until bubbly and golden brown.