Perogy Mac & Cheese


Perogy Mac & Cheese

Course 4. Main Course
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 People


  • 1 pkg. (454g) Pelmen Foods Potato and Cheddar Perogies*
  • ¼ cup Panko bread crumbs
  • 2 tbsp. Parmesan cheese grated
  • 1 tbsp. Unsalted butter melted
  • 2 tbsp. Unsalted butter
  • 3 tbsp. All-purpose flour
  • 1 ½ cup Milk
  • ½ cup Gruyere cheese grated
  • ½ cup Canadian white cheddar grated
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. Nutme


  • Preheat oven to 400 F. Butter 4 round 4 ½ inch ramekins or a 9 inch round glass dish.
  • In a small bowl, mix bread crumbs, parmesan cheese and melted butter. Set aside.
  • Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  • 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.
  • Gradually add the milk, whisking briskly to maintain a smooth sauce.
  • Cook the sauce for about 5-6 minutes, stirring occasionally to avoid scorching.
  • When sauce thickens, add cheeses, salt, cayenne and nutmeg to the sauce, and stir until all the cheese has melted.
  • Add perogies to cheese sauce and stir gently until completely incorporated. The mixture should be fairly saucy.
  • Dish the perogies into the buttered pans and sprinkle with the panko bread crumb mixture. Bake, uncovered, for 20-25 minutes, until bubbly and golden brown.


Possible Toppings: Crumbled Bacon, Green Onions, Chives, Parsley
*Use any of the savoury Pelmen Foods perogies for this recipe.