Pierogy Mac n cheese skillet


2 tablespoons olive oil, divided

1 box Mrs. T’s Mini 4 Cheese Medley Pierogies

2 scallions, thinly sliced, white and green parts separated

1 cup broccoli florets

1 small red pepper, diced

1 small yellow squash, diced

1 tablespoon flour

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/4 cups heavy cream

1 ounce cream cheese, cubed

1 cup shredded white cheddar cheese


In large skillet over medium heat, add 1 tablespoon olive oil and sauté pierogies until golden brown, about 6 minutes per side. Remove pierogies from pan.

Add remaining olive oil to skillet. Sauté white parts of scallions over medium-high heat until fragrant and translucent, about 2 minutes.

Add broccoli, peppers and squash. Cook 5-8 minutes until tender but still crisp.

Remove veggies from pan.

In same skillet, whisk flour, salt, pepper and heavy cream. Simmer until thickened, about 2-3 minutes. Add cream cheese, stirring until melted.

Remove skillet from heat. Stir in cheddar cheese until sauce is melted and smooth. Add pierogies and veggies back to pan, gently stirring until coated.

Top with green scallions before serving.

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