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Course: Appetizer

Fiesta Avocado Salsa

Fiesta Avocado Salsa

Try this with Lavish Lime Olive Oil and Jalapeno Garlic Olive Oil

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Fiesta Avocado Salsa
This makes a great topping on your favorite Mexican foods, dip with tortilla chips, or something to snack on alone.
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Prep Time 15 minutes
Passive Time 1 hour
Servings
10 servings
Ingredients
  • 1 pound black beans canned or fresh baked
  • 1 pound white corn canned or cooked fresh
  • 1 cup cherry tomatoes cut in half
  • 1-2 avocados chopped
  • 1/4 cup red or white onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons Lavish Lime Olive Oil
  • 2 tablespoons Calivirgin Jalapeno or Jalapeno Garlic olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
Prep Time 15 minutes
Passive Time 1 hour
Servings
10 servings
Ingredients
  • 1 pound black beans canned or fresh baked
  • 1 pound white corn canned or cooked fresh
  • 1 cup cherry tomatoes cut in half
  • 1-2 avocados chopped
  • 1/4 cup red or white onion finely chopped
  • 1/4 cup cilantro finely chopped
  • 2 tablespoons Lavish Lime Olive Oil
  • 2 tablespoons Calivirgin Jalapeno or Jalapeno Garlic olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon salt
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Instructions
  1. Combine black beans, corn, tomatoes, avocado, onion, and cilantro in a mixing bowl. Stir together to combine.
  2. In separate small bowl, combine olive oils, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined. Let sit in fridge for 1-2 hours before serving so the flavor can develop.
Recipe Notes

Recipe by Together As Family

Bagna Cauda

Bagna Cauda

Try this recipe with Calivirgin Premium Extra Virgin Olive Oil

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Bagna Cauda
In Italy, eating bagna cauda is a fall and winter ritual. The name means "hot bath," and the dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Bagna cauda is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Among the possible vegetables are raw Jerusalem artichokes, cardoons, bell peppers, carrots, spinach, green onions or celery; cooked potatoes; roasted onions or beets; and blanched cauliflower or broccoli. Some cooks prefer to simmer the garlic first in a little milk to tame the flavor. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter.
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Course Appetizer
Prep Time 15 minutes
Cook Time 5 minutes
Servings
6-8 servings
Ingredients
  • 3/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 8-10 cloves garlic finely chopped
  • 12 anchovy fillets
  • 4 tablespoons unsalted butter
  • 8 cups various vegtables cut and trimmed
  • rustic bread slices
Course Appetizer
Prep Time 15 minutes
Cook Time 5 minutes
Servings
6-8 servings
Ingredients
  • 3/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 8-10 cloves garlic finely chopped
  • 12 anchovy fillets
  • 4 tablespoons unsalted butter
  • 8 cups various vegtables cut and trimmed
  • rustic bread slices
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Instructions
  1. In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
  2. Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.
Recipe Notes

Recipe from Williams Sonoma

Creamy Avocado Dressing

Creamy Avocado Dressing

We used our Calivirgin Premium Extra Virgin Olive Oil

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Creamy Avocado Dressing
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Prep Time 5 min
Servings
8
Ingredients
  • 1 1/2 avocados
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 cup cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
Prep Time 5 min
Servings
8
Ingredients
  • 1 1/2 avocados
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon crushed garlic
  • 1/4 cup cilantro
  • 1/8 teaspoon cumin
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
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Instructions
  1. Add all ingredients to a blender or food processor.
  2. Process until smooth.
  3. Refrigerate for up to a week.
  4. Use as a simple salad dressing or dip or even on top of fish, chicken, pork or beef. Its great on sandwiches too!
Recipe Notes

123 cals / 12.3g fat/ 4g carbs / 2.6g fiber / 0.8g protein = 1.4g net carbs

Caramelized Onion Jam

Caramelized Onion Jam

We made this with Calivirgin Premium Extra Virgin Olive Oil  and Calivinegar Barrel Aged Balsamic Vinegar


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Caramelized Onion Jam

For a party appetizer just pour this jam over cream cheese and serve with crackers. This dip is seriously addictive!

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Course Appetizer

Prep Time 10 minutes
Cook Time 30 minutes

Servings


Ingredients
  • 2 quarts onions about 7 large
  • 1/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/2 cup champagne vinegar
  • 3/4 cup sugar
  • 2 bay leaves
  • 2 sprigs parsley
  • 1 sprig rosemary
  • salt to taste

Course Appetizer

Prep Time 10 minutes
Cook Time 30 minutes

Servings


Ingredients
  • 2 quarts onions about 7 large
  • 1/4 cup Calivirgin Premium Extra Virgin Olive Oil
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/2 cup champagne vinegar
  • 3/4 cup sugar
  • 2 bay leaves
  • 2 sprigs parsley
  • 1 sprig rosemary
  • salt to taste

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Instructions
  1. Cut 2 quarts of onions (about 7 onions) into 1/4-inch dice or slices.

  2. In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.

  3. Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes.

  4. Stir in the balsamic vinegar and Champagne Vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.


Recipe Notes

Recipe by Carole

Hint - Make this ahead of time, onion jam can be refrigerated for up to 5 days. Serve warm or at room temperature.

Kale and Brussels Sprout Salad

Kale and Brussels Sprout Salad

Make it with Calivirgin Premium Extra Virgin Olive Oil and Calivinegar Organic Champagne Vinegar

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Kale and Brussels Sprout Salad
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Prep Time 15 minutes
Servings
10 servings
Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated
Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced
Prep Time 15 minutes
Servings
10 servings
Ingredients
Salad
  • 1 bunch kale
  • 1 pound bag of fresh brussels sprouts
  • 1/2 cup sliced almonds
  • 1/2 cup Pecorino Romano cheese finely grated
Dressing
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivinegar Organic Champagne Vinegar
  • 2 tablespoons shallots finely chopped
  • 1/2 teaspoon Dijon Mustard
  • 1/4 teaspoon fresh ground black pepper
  • 1 clove garlic minced
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Instructions
  1. Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl. Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.
  2. For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.
Recipe Notes

The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.

Recipe by Carole

Chicken Satay

Chicken Satay

We used Calivinegar Barrel Aged Balsamic Vinegar, Calivirgin Hot Virgin Jalapeno Olive Oil, Calivirgin Bountiful Basil Olive Oil, and Calivirgin Guilty Garlic Olive Oil

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Chicken Satay
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Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
Prep Time 1 hour
Cook Time 10-12 minutes
Passive Time 2-3 hours
Servings
6-8 servings
Ingredients
Marinade
  • 2 pounds boneless skinless chicken thighs trimmed and cut lengthwise into 1 inch wide strips
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 6 cloves garlic finely grated
  • 2 tablespoons ground turmeric
  • 2 tablespoons ginger freshly grated
  • 4 teaspoon cumin
  • 1/2 teaspoon sesame oil
Sauce
  • 2 tablespoons Calivinegar Barrel Aged Balsamic Vinegar
  • 1 tablespoon Calivirgin Bountiful Basil Olive Oil
  • 1 tablespoon Calivirgin Guilty Garlic olive oil
  • 2 teaspoons Calivirgin Hot Virgin Jalapeno Olive Oil
  • 1/4 cup boiling water
  • 1 tablespoon creamy peanut butter
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 1/2 teaspoon sesame oil
  • 2 teaspoon ginger finely grated
  • 1 clove garlic finely grated
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground turmeric
  • 1/4 cup salted dry roasted peanuts finely chopped
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Instructions
  1. Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
  2. In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
  3. In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
  4. Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
  5. Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Recipe Notes

Recipe by Carole

Crispy Corn Crab Cakes With Truffle Aioli

Crispy Corn Crab Cakes With Truffle Aioli

Make this recipe with Calivirgin Premium Extra Virgin Olive Oil and Calivirgin White Truffle Olive Oil

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Crispy Corn Crab Cakes With Truffle Aioli
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
Prep Time 10 minutes
Cook Time 20 minutes
Servings
12-14 cakes
Ingredients
Crab Cakes
  • 8 oz container jumbo lump crab meat
  • 15 oz can whole kernel sweet corn
  • 2 large eggs beaten
  • 1/3 cup reduced-fat mayonnaise
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons garlic crushed or minced
  • 1 cup panko crumbs
  • 1 cup extra-sharp cheddar cheese shredded
  • 2 scallions finely chopped
  • 1 teaspoon old bay seasoning
  • salt and pepper, to taste
  • Calivirgin Premium Olive Oil for frying
Aioli
  • 1/4 cup reduced-fat mayonnaise
  • 2 1/2 teaspoons Calivirgin White Truffle Oil
  • 1 1/2 teaspoons garlic crushed or minced
  • 1/2 lemon juiced
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Instructions
  1. Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
  2. In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
  3. Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
  4. Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
Recipe Notes

Recipe by Christine from WRY TOAST

Cauliflower Tabbouleh Salad

Cauliflower Tabbouleh Salad

We used Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, and  Calivirgin Olive Oil Dipping Spices

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Cauliflower Tabbouleh Salad
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Prep Time 30 minutes
Passive Time 2 hours
Servings
2 quarts
Ingredients
Salad
  • 2 cups cauliflower riced - can be purchased or do yourself with a food processor
  • 2 cucumbers diced
  • 4 Roma tomatoes seeded and diced
  • 1/4 cup kalamata olives chopped
  • 1/2 cup celery chopped
  • 1 bell pepper orange or yellow, diced
  • 1 small zucchini diced
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh Italian flat leaf parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup chives finely sliced
  • 6 oz feta diced or crumbled
  • salt and pepper, to taste
Dressing
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spices hydrated
  • 1 tablespoon lemon juice
  • 1/4 cup Calivirgin Champagne Vinegar
Prep Time 30 minutes
Passive Time 2 hours
Servings
2 quarts
Ingredients
Salad
  • 2 cups cauliflower riced - can be purchased or do yourself with a food processor
  • 2 cucumbers diced
  • 4 Roma tomatoes seeded and diced
  • 1/4 cup kalamata olives chopped
  • 1/2 cup celery chopped
  • 1 bell pepper orange or yellow, diced
  • 1 small zucchini diced
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh Italian flat leaf parsley chopped
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup chives finely sliced
  • 6 oz feta diced or crumbled
  • salt and pepper, to taste
Dressing
  • 1/4 cup Calivirgin Bountiful Basil Olive Oil
  • 1/4 cup Calivirgin Guilty Garlic olive oil
  • 1 teaspoon Calivirgin Dipping Spices hydrated
  • 1 tablespoon lemon juice
  • 1/4 cup Calivirgin Champagne Vinegar
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Instructions
  1. Place all vegetables and herbs in a bowl and dress with the dressing. Chill for at least 2 hours before serving. Adjust seasoning with salt and pepper.
  2. ** Traditional recipe calls for 2 cups of Bulgur Wheat Pilaf, which may also be used in place of the cauliflower.
Recipe Notes

Recipe by Carole

Photo credit : Dr. Axe - Food is Medicine

Citrus Quinoa Chicken Salad

Citrus Quinoa Chicken Salad

We used Calivirgin Premium Extra Virgin Olive Oil and Calivirgin Lusty Lemon Olive Oil

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Citrus Quinoa Chicken Salad
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Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
Prep Time 10 minutes
Cook Time 10 minutes
Servings
3 servings
Ingredients
Quinoa
  • 1 1/2 cups cooked quinoa
  • 2 tablespoons Calivirgin Premium Olive Oil
  • 1 pound thin cut boneless skinless chicken breasts diced into cubes
  • 2 cloves garlic minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 2 large oranges peeled and segmented
  • 1 ripe avocado peeled and cubed
Dressing
  • 1/4 cup fresh lime juice
  • 1/3 cup cilantro chopped
  • 1 tablespoon orange juice
  • 1 tablespoon Calivirgin Blood Orange Olive Oil
  • 1 tablespoon honey
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Instructions
  1. Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
  2. The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
  3. The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
  4. Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Notes

Recipe Courtesy of Sally @ Sally's Baking Addiction

Mac n’ Cheese with Calivirgin Olive Oil

Mac n’ Cheese with Calivirgin Olive Oil

We like it with Calivirgin Premium Extra Virgin Olive Oil or Lodi Olive Oil Frantoio Extra Virgin Olive Oil

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Mac n' Cheese with Calivirgin Olive Oil
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 1 cups dry Macaroni shells
  • 1/4 cup Calivirgin Premium Olive Oil
  • 4 tablespoons all-purpose flour separated
  • 3/4 cup heavy cream
  • 2 1/3 cup sharp cheddar cheese freshly grated
  • salt and pepper, to taste
  • red pepper flakes optional
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Instructions
  1. Cook pasta according to package. Drain, rinse with cold water and keep in colander until ready to use.
  2. Heat olive oil in a large pot over medium heat. Once hot, whisk in flour and cook for 1 minute. Gradually whisk in heavy cream, stirring constantly until thickened (this can take up to 15 minutes).
  3. Remove from heat. Stir in shredded cheese until melted and smooth. Add salt and pepper to taste. Gently fold in macaroni until completely covered in cheese sauce.
  4. Allow pasta to sit for a few minutes so macaroni shells slightly absorb the cheese. Serve while warm and cheesy! Garnish with red pepper flakes if desired.