Start by making the cheese sauce. Melt the butter in a pot and add the flour. Mix well until clumps form. Slowly whisk in the milk and add in the cheese. Keep whisking until the sauce is silky smooth. Set it aside and keep warm on a low flame.

Melt two tablespoons butter in a skillet. Once melted, add the pierogies in a single layer (if you’re using a skillet smaller than 12 inches, you may need to cook them in two batches). Cook on low until golden brown, about five to eight minutes. Flip and cook until golden brown, about another five to eight minutes. Transfer to a platter and top with cheese sauce and toppings.