Baked macaroni with Two cheeses and shiitake mushroom sauce

Here's the baked macaroni we just had had for brunch today. Served with french bread on the side and perfectly matched with Melon Spritz and sparkling white wine. Happy valentine's Day!

1 kilo straight macaroni (pre-cooked as per package direction)

3 T canola oil
3 cloves of garlic, crushed and chopped
1 large onion, chopped
12 ripe tomatoes, cubed
1 beef broth cube
250 gms ground shiitake mushroom
1 kilo Three-Cheese tomato sauce (Clara Ole)
200 gms grated Queso de bola (edam cheese)
200 gms grated cheddar cheese
4 T dried Basil leaves
Salt and pepper to taste
sugar (optional)

In a big deep frying pan, saute garlic and onion in oil. Add the chopped tomatoes until cooked.
Place the dissolved broth cube and the shiitake mushroom (if dried, pre-prepare by soaking in water and draining, then chopping the same in the food processor). Simmer.
Add the tomato sauce and simmer.
Put half part of the cheeses. Set aside the other half for toppings.
Add the dried basil by pressing the same between hands before adding. Then, follow with a little of the sugar, salt and pepper.
Add the cooked macaroni. Remove from fire.

Place the macaroni in the baking dish and press with the laddle. Sprinkle with the remaining cheeses. Bake for 15 minutes at 350 C degrees. Serve hot with sliced french bread on the side.