Macaroni & Cheese Pierogi

by Erin

What’s better than macaroni and cheese? Pierogi stuffed with macaroni and cheese! Serve these macaroni & cheese pierogi alongside of some tomato soup while you are at it.

Macaroni & Cheese Pierogi 4

Where are my cheese lovers? Today is for you because it is #NationalCheeseLoversDay! In honor of the occasion I’ve joined 16 other bloggers on a quest for the cheesiest recipes. One of my favorite ways to enjoy cheese is coated over pasta, something you call macaroni and cheese. But I am not sharing a recipe for macaroni and cheese, heck I used a box. The magic comes in how it is served.

Macaroni & Cheese Pierogi 1

Such a simple thing, stuffing macaroni and cheese inside of a pierogi, and yet the result is next level. Especially when you amp it up a bit more by adding some extra cheese. It is cheese lovers say after all! You could even serve them with a side of cheese dip, but due to the dreary weather I chose to serve them with a side of tomato basil soup. It helped that I already had some leftover.

Macaroni & Cheese Pierogi 5

In non-dreary news we close on our house and get the keys this coming Friday! We will move the following weekend. I know my frequency of new posts has been sparse of late, but hopefully it won’t suffer more during the transition of kitchens as I have tried to stock up a few recipes to share while my current kitchen gets packed and ready for adventures in the new one! Seriously I cannot wait to finally have a gas range again, and a true 6 burner to boot!

Macaroni & Cheese Pierogi 3

Get all the cheese from more bloggers celebrating today:

Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
Cheese Charcuterie and Pickled Onions from Our Good Life

Macaroni & Cheese Pierogi 6

Three years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Seven years ago: Saltine Cracker Toffee

Eight years ago: Papaya Blueberry Almond Granola Bars


Makes approximately 16



2 cups all-purpose flour

1/2 tsp salt

1 egg

1/2 cup sour cream (or plain Greek yogurt)

1/4 cup melted unsalted butter, plus 2 Tbsp for sauteeing


3/4 cup prepared macaroni and cheese +1/4 cup shredded sharp cheddar, chilled


  1. Make the dough: In a food processor with the blade attachment, mix together the flour and salt by pulsing. Beat the egg, then add all at once to the flour mixture while pulsing the food processor. Add the sour cream and melted butter and pulse until the dough pulls away from the sides and forms a ball. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight (can be kept in the refrigerator for up to 2 days).
  2. Make the pierogi: Roll the pierogi dough on a floured board or countertop until 1/8″ thick. Cut 3-inch circles of dough. Place a 2 tsp ball of mac and cheese in the center of each dough round.
  3. Brush the edges of the dough with a little water. Fold the dough over, forming a semi-circle, and press the edges together using your fingers.
  4. Bring a large pot of water to a boil. Carefully place pierogi a few at a time in the boiling water and remove when they float to the top. Rinse in cool water and let dry.
  5. In a large skillet, melt the butter. Saute the pierogi until golden brown on each side. Serve warm, maybe with a bowl of tomato soup!

Source: Adapted from my Bacon, Cheddar, Caramelized Onion, and Potato Pierogi.

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Kayle (The Cooking Actress) February 27, 2019 - 10:26 pm

yaaaaAAAAAAAAAAS CHEEEESE! These pierogi are so much prettier than when I make them, btw. I’m jealous lol

spiffycookie February 28, 2019 - 7:09 am

I’ve found that using the wide end of a chop stick it best to seal them!

Kayle (The Cooking Actress) March 3, 2019 - 10:33 pm


Wendy January 21, 2019 - 8:12 am

Ok Erin, I cannot begin to tell you how much I love this recipe. Two of my favorite comfort foods rolled into one.

spiffycookie January 21, 2019 - 5:41 pm

Hooray! I hope that means you will make them ;-)

Susan January 20, 2019 - 10:44 am

These sound a bit on the indulgent side, but very tasty. I would do them with your smoked tomato soup… I hope your move goes very smoothly, and can hardly wait to see what you post once you have a better stove (and hopefully whole kitchen).

spiffycookie January 20, 2019 - 2:06 pm

Ooo the smoked tomato soup would have been great. I dipped them in the tomato basil soup just because I had some leftover! And thank you for the positive moving vibes. The weather today does not bode well for the move but we’ve moved in negative temperatures before so we will power through either way! Definitely excited to get into the new kitchen. Double oven, lots of cabinet space, and space in general!


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