Dad's Marzetti

                                                               
When Kym and I were kids, our dad, Rod Matheson, made this recipe up and we used to love it. My brother Scott continued to make this for his friends up until a few months before he passed away. Scott used to say his friends loved this dish and would ask for it, so that he made it several times a year. As I've gotten older, I do not care so much for it, but it might appeal to others. This recipe is a tribute to my dad's resourcefulness in trying to feed Kym and I when we were young. He made many foods, but this was one dish he created himself that Kym and I used to make, and then Scott started making it after our parents were married in 1974.
Back around 1994, the Columbus Dispatch Food Section (I'd have to dig up my copy to find the actual date) asked for people to submit recipes for Father's Day; recipes that their dads were known for making. I sent in this recipe, with a bit of information, and we were featured in the Dispatch Food Section the week of Father's Day! I thought it a great gift for my dad. He, Kym, and I were professionally photographed for the paper, and dad's recipe was featured, along with two other families. I was so grateful we were chosen as I wanted to honor my dad for all the sacrifices he'd done for Kym and I, and what a fantastic dad he'd always been. My dad has always been there for me, no matter what. And I know as long as he lives, he will be there for me. He was always there for all of us, as best as he could be. My dad is the very best dad in the world. I am grateful to God for blessing me with such a great dad. I hope you enjoy his recipe.

Dad's Marzetti

1-2 pounds ground beef (this amount depends on how much meat you like)
1 onion, chopped
garlic salt, to taste*
pepper, to taste
32 ounces of spaghetti sauce*
1 box (14 oz) Deluxe Macaroni and Cheese (cheese in a pouch)*

Fry ground beef up in a skillet with the onions. Season with garlic salt and pepper. Drain grease and return meat to pan. Add spaghetti sauce and heat. Once warm, simmer till needed.
While ground beef is cooking, heat water for macaroni. Cook macaroni according to box directions, when done, drain and add the cheese pouch to the macaroni, blending well. Stir the meat sauce into the macaroni and cheese and mix well. Serves 4-6.

*I like to use real garlic, minced.
*Spaghetti sauce used to come in 32 oz jars, which was the perfect amount for a pound of spaghetti. The amounts have dropped so that you only get 24-26 oz in a jar, so it will take more than one jar of sauce. Freeze what you don't use for a later use.
*Dad always used Kraft Deluxe Macaroni and Cheese. When we were kids, the cheese sauce came in a small silver can; now it comes in a silver pouch.