KD Made By Me!
TL;DR: This homemade KD by Me recipe uses butter, milk or cream, tomato paste, Parmesan and starchy pasta water to make a creamy, cheesy sauce. It serves two, comes together quickly and gives young cooks a chance to make a meal they already love.
There comes a moment when kids want to make dinner themselves. Not pour cereal. Not unwrap something and microwave it. We mean a real dinner, made on the stove, that everyone else might willingly eat too.
Enter KD By Me.
Listen, we all love a good box of KD. This easy homemade KD recipe has all the comfort of the familiar boxed version, but it teaches a few important cooking skills along the way. Kids learn how to cook pasta properly, save pasta water, make a simple cheese sauce and adjust the consistency themselves.
It is also made with five basic ingredients. No powdered cheese packet required.
What Is KD By Me?
KD By Me is our homemade version of classic boxed macaroni and cheese. It combines small pasta with butter, milk or cream, tomato paste, Parmesan cheese and a little pasta cooking water. It was Kirstie’s attempt to introduce foods she grew up with to her young kids, in a more chef-inspired way.
The tomato paste may sound unexpected, but it gives the sauce a hint of sweetness, gentle acidity and that familiar golden-orange colour. It does not make the pasta taste like tomato sauce. We HIGHLY RECOMMEND double concentrated tomato paste in a tube, like this one.
This recipe serves two, but you can easily double it for a family meal, or two really hungry teens.
Why This Homemade KD By Me Recipe Works:
A creamy pasta sauce needs fat, cheese, liquid and starch. Each ingredient has a job, which is why this short recipe creates much more than the sum of its parts.
Pasta water holds the sauce together
As pasta cooks, it releases starch into the water. Adding a little of that cloudy cooking water helps the butter, dairy and cheese blend into a smooth sauce that clings to the pasta.
Before draining the pasta, scoop out at least ½ cup of cooking water. A coffee mug works perfectly and is often easier for young cooks to handle than a measuring cup.
Low heat keeps the cheese smooth
Parmesan cheese does not love fierce heat. If the pot is too hot, the cheese can tighten, clump or turn greasy. Remember, don’t use pre-grated parmesan cheese, it doesn’t melt as well.
Return the drained pasta pot to low heat. Whisk the butter, milk and tomato paste together first, then add the cheese. Gentle heat gives you a much smoother sauce.
Tomato paste adds colour and balance
Tomato paste brings natural sweetness, acidity and savoury depth. One teaspoon is enough to round out the cheese sauce without turning your KD into tomato pasta.
It is a small ingredient doing a surprisingly important job.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 2 1x
Ingredients
This recipe makes two servings, but can easily be doubled.
- 250 g (about 9 oz) small-shaped pasta (see note & picture below!)
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) cream or milk
- 1 tsp (5 mL) tomato paste
- 1/2 cup (about 50 g) finely grated Grana Padano or Parmigiano Reggiano
- Salt, for the pasta water
- Up to 1/2 cup (125 mL) reserved pasta cooking water
Instructions
Young cooks should have an adult nearby when working with boiling water, draining pasta and handling a hot pot.
- Bring the water to a boil. Fill a medium or large pot with water and bring it to a full boil. Add enough salt to make the water taste pleasantly salty.
- Cook the pasta. Add the pasta and stir immediately so it does not stick to the bottom. When the water returns to a boil, continue cooking until the pasta is al dente. It should be tender but still have a little bite.
- Save the pasta water. Before draining, carefully scoop out at least ½ cup of the pasta cooking water. Set it aside.
- Drain the pasta. Drain the pasta in a colander, then return the empty pot to the stove.
- Start the sauce. Reduce the heat to low. Add the butter, cream or milk and tomato paste. Whisk until the butter melts and the mixture looks smooth.
- Add the cheese. Whisk in the finely grated Parmesan until it begins to melt into the sauce.
- Return the pasta to the pot. Add the cooked pasta and fold it gently into the cheese sauce.
- Adjust the sauciness. Stir in the reserved pasta water a couple of spoonfuls at a time. Stop when the sauce looks creamy and coats the pasta.
- Serve immediately. Homemade KD by Me is at its creamiest right away, so grab your bowls while everyone else is setting the table.
Notes
What pasta shape works best?
Choose a small pasta shape that can catch the creamy cheese sauce. Elbows, small shells, mini penne, ditali and cavatappi all work well.
Long noodles will still taste good, but short pasta is easier for young cooks to stir, serve and eat.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Jody and Kirstie’s Hot Tips
- Grate the cheese finely so it melts quickly and evenly. Don’t use pre-grated.
- Save the pasta water before draining. Once it disappears down the sink, it is very difficult to negotiate its return.
- Keep the heat low after draining the pasta.
- Add pasta water gradually. You can always add more, but you cannot take it back out.
- The sauce will thicken as it sits, so leave it slightly looser than you think it needs to be.
- Taste before adding more salt. The pasta water and Parmesan already bring plenty of seasoning.
Easy Substitutions
Can I use milk instead of cream?
Yes. Cream produces a richer sauce, while milk makes it a little lighter. Both work well. If you use milk, you may need slightly less pasta water.
Can I use another cheese?
A good-quality Parmesan-style cheese gives this recipe it’s savoury flavour and smooth texture. Pecorino Romano can work, but it is saltier and sharper.
Cheddar will produce a different style of sauce. If you use it, grate it finely and keep the heat very low.
Can I leave out the tomato paste?
Yes, but it contributes more than colour. Without it, the sauce will taste richer and more purely cheesy. You may want a small squeeze of lemon juice to replace some of the missing acidity.
What to Know and What to Avoid
Do not rinse the cooked pasta. Rinsing removes the surface starch that helps the sauce stick.
Avoid adding the cheese over high heat. This is the fastest route to a clumpy sauce.
Do not dump in all the pasta water at once. Different pasta shapes absorb different amounts of liquid, so let the sauce tell you what it needs.
Most importantly, do not overcook the pasta. It continues to soften slightly when you return it to the warm sauce.
How to Store and Reheat Homemade KD
Store leftover KD in a covered container in the refrigerator for up to three days.
The pasta will absorb sauce as it sits. Reheat it gently in a small pot or microwave-safe bowl with a splash of milk. Stir frequently until it becomes creamy again.
We do not recommend freezing this recipe. The dairy sauce can separate, and the pasta may become too soft after thawing.
Frequently Asked Questions
Is this homemade KD recipe suitable for beginner cooks?
Yes. It is a great beginner recipe because it teaches pasta cooking, sauce-making and seasoning. An adult should help younger cooks with boiling water, draining the pasta and handling the hot pot.
Why do I need to save the pasta water?
Pasta water contains starch released by the pasta. That starch helps the butter, dairy and cheese blend together while helping the finished sauce cling to every piece of pasta.
Why did my cheese sauce become clumpy?
The pot was likely too hot or the cheese was added too quickly. Use low heat, grate the cheese finely and whisk it in gradually. A splash of warm pasta water may help loosen the sauce.
Can I double this recipe?
Yes. Double all the ingredients to serve approximately four people. Save more pasta water than you think you will need so you have enough to adjust the larger batch.
Does the tomato paste make it taste like tomatoes?
No. One teaspoon adds subtle sweetness, acidity and colour without making the finished dish taste like tomato sauce.
Key Takeaways
- Save some pasta water before draining.
- Use low heat when making the cheese sauce.
- Add the pasta water a few spoonfuls at a time.
- Serve the pasta immediately for the creamiest texture.
- Encourage young cooks to taste, adjust and decide when the sauce looks right.
Ready to give your young cook more confidence in the kitchen? Explore our Kitchen Crew Online Cooking Camp, where kids learn practical skills and make food the entire family will want to eat.
Want your young cook to make this recipe with us step by step? Join our Junior Chef Cooking Class, where we guide kids through the entire recipe, teach the kitchen skills behind it and make sure no young cook is left behind.
About the Chefs
Jody O’Malley and Kirstie Herbstreit are Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody graduated from Stratford Chefs School in 2002, and Kirstie graduated from SAIT in 2003. Together, they bring more than 20 years of professional cooking experience and 15 years of leading culinary education. They teach the science and techniques behind great food and co-host the Chef Over Your Shoulder podcast with Amy Schlueter.
