According To Frankie

This is honestly one of my favorites. My mother-in-law, Granny Quack Quack, found this one. But like every recipe in the Saucier family, it goes through many iterations. This one is Randy’s from Easter

Saucier Macaroni Tomato Cassarole

1/2 lb elbow macaroni, cooked

2 shallots, sliced finely

3 cloves garlic, minced

2 cans diced tomatoes, drained

1 bunch fresh basil leaves, chopped

1 tablespoon butter, thinly sliced

2 cups sharp cheddar

1 cup grated Parmesan cheese

1 package Panko bread crumbs

Preheat oven to 375. Saute shallots in butter. Add garlic and cook 2 more minutes. Add tomatoes and basil. Simmer 10 minutes. In a separate dish, mix the cheddar and Parmesan cheeses. In 1.5 quart baking dish, spoon a thin layer of sauce. Add a layer of macaroni, then top with a generous layer of the cheese mixture. Repeat until the dish is full. Top with a layer of Panko bread crumbs. Slice the tablespoon of butter into 4-6 thin slices and place on top of the bread crumbs. Bake uncovered 20 minutes or until bread crumbs are golden brown.