Mini Pierogy Mac ‘n Cheese Skillet

Mini Pierogy Mac ‘n Cheese Skillet


  • 1 bag Mini Classic Cheddar
  • 4 ounces olive oil, divided
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • 10 ounces broccoli florets
  • 3 small red peppers, diced
  • 3 small yellow squash, diced
  • 2 ounces flour
  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • 2 ¼ pounds heavy cream
  • 4 ounces cream cheese, cubed
  • 1 pound shredded white cheddar cheese


  1. In a large skillet over medium heat, add half the olive oil and sauté the pierogies until they are golden brown, about 6 minutes per side. Remove the pierogies from the pan; set aside.
  2. Add the remaining olive oil to the skillet. Sauté the white parts of scallions over medium high heat until they are fragrant and translucent, about 2 minutes.
  3. Add the broccoli, peppers and squash. Continue cooking for 5-8 minutes until tender-crisp. Remove the vegetables from the pan.
  4. Whisk together flour, salt, pepper and heavy cream in the skillet. Simmer mixture until thickened. Add the cream cheese, stirring until melted.
  5. Remove the skillet from heat. Stir in cheese until the sauce is melted and smooth. Add the pierogies and vegetables back to the pan, gently stirring until coated.
  6. Top with remaining scallions before serving.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!