Pierogie Mac and Cheese is so simple to make and so decadent. This five ingredient recipe (six if you use the frozen peas) is perfect for those nights when you want some comfort food but just can't face cooking.
You can keep all of the ingredients for this super easy recipe on hand. I always have frozen pierogies and Alfredo sauce on hand, and I keep a variety of cheeses.
You don't need to add the peas if you want a pure macaroni and cheese (and potato!) experience.
- 2 (16-ounce) bottles Alfredo sauce
- 3 tablespoons milk
- 1-1/2 cups shredded cheddar or colby cheese
- 1/2 cup grated Parmesan cheese, divided
- 2 (16-ounce) boxes frozen potato pierogies
- 2 cups frozen baby peas, if desired
Preheat the oven to 350°F. Spray a 9" x 13" glass baking dish with nonstick cooking spray and set aside.
Pour both bottles of the Alfredo sauce into large saucepan. Then pour the milk into one bottle; cover tightly and shake. Then pour the contents of the first bottle into the second bottle; cover tightly and shake. (This is how you get all of the sauce out of the bottles). Pour into the saucepan. Add the cheddar cheese and half of the Parmesan cheese and stir.
Heat the sauce over medium heat, stirring frequently, until the cheese melts and the mixture is smooth, about 5 to 6 minutes.
Spoon 1/2 cup of the sauce into the prepared baking dish.
Arrange 1 box of the frozen pierogies over the sauce in the dish (there should be 12 pierogies per box). Cover with half of the remaining sauce. Scatter the peas (if using) in the dish. Top with the remaining box of frozen pierogies and the remaining sauce. Be sure to cover all of the pierogies with sauce. Sprinkle with the remaining Parmesan cheese.
Cover the casserole with foil and bake for 40 minutes. Then uncover and bake for another 10 minutes or until casserole is bubbling and pierogies are hot.