This is a remake of my mama’s recipe. The southern way, the traditional way, the way my mama made hers is with sour cream, and then she would cut blocks of cheese into it and add lotsa pepper plus paprika for color.
One reason this recipe here is so sopped up is it’s layered with a rich egg custard and lots and lots of cheese. It’s the cheese that has the !ava, hunny! And it doesn’t matter what cheese you use. Grate up what’s in the fridge and mix ’em together for a pasta party! Cheddar, sharp cheddar, Gruyère, Swiss, Parmesan . . . they all like to play together!
While I make my mac in a big, deep cast-iron skillet, you can use a big casserole dish or a couple smaller ones to bake yours. Just know that your cookin’ time will be different and depend on how deep you’ve got yours layered.
The Atlas Mountains are a huge draw for avid trekkers looking for challenging peaks and spectacular scenery—as well as for wandering chefs in search of authentic Berber cuisine. I was staying in a tiny village called Tacheddirt to learn about traditional barbecue, and on my last night there, a trekking guide named Abdul arrived at my friend’s house, starving hungry. He knocked up a frittata made with spiced vegetables, herbs, olives, and eggs. Served with masses of soft bread, it was perfect for anyone who had had a long day on the mountain. And if you’re not on the mountains, it’s superb served with a fresh salad as a light lunch.