Pierogies Au Gratin

• 1 (17 ounce) boxmrs. t's potato and cheddar pierogies
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 12 teaspoon paprika
• 12 teaspoon salt
• 14 teaspoon ground black pepper
• 2 cups shredded sharp cheddar cheese
• 14 cup dried seasoned breadcrumbs
• 1 tablespoon chopped fresh chives

1. Boil pierogies as box directs.
2. Meanwhile, melt butter in a 2 quart saucepan over medium heat.
3. Add flour; whisk over low heat until well blended.
4. Gradually add milk, paprika, salt, and pepper.
5. Cover over medium heat until mixture thickens and just boils.
6. Remove from heat.
7. Whisk in Cheddar cheese until smooth.
8. Preheat oven to 375F; grease four 2-cup ramekins or one 12x8-inch baking dish.
9. Toss pierogies with cheese mixture.
10. Spoon into prepared ramekins or baking dish.
11. Bake ramekins 15 minutes or baking dish 20 minutes.
12. Remove from oven.
13. Increase heat to broil.
14. Sprinkle top of ramekins or baking dish with breadcrumbs.
15. Broil 3 to 5 minutes or until breadcrumbs are golden brown.
16. Sprinkle with chives.
17. Makes 4 servings.

cheddar pierogies, butter, flour, milk, paprika, salt, ground black pepper, cheddar cheese, breadcrumbs, fresh chives

Taken from www.food.com/recipe/pierogies-au-gratin-296801 (may not work)