Each year the Junior League of Northwest Arkansas sponsors a fundraising event called “Touch a Truck.” The Touch a Truck event helps the League support its mission and community projects such as Children’s House, Havenwood, Restoration Village and That’s My Bag project for foster children. It also provides families the opportunity to learn about and explore trucks, construction vehicles and public safety equipment. It is an extremely popular event among the testosterone crowd especially. Hubby and I took Perfect Boy a couple of years ago thinking he would absolutely be enthralled since he is all about trucks, trains and balls. Not so. He was okay watching from a distance, but he just wasn’t having anything to do with climbing up in those big rigs or into the fire trucks. This year, apparently, it was a different story altogether. Perfect Daughter and Perfect Son-in-law, also known as Momma and Da-Da, took the Boy this year, and it was love (L U V), love , love.

PSIL captured this picture when Perfect Boy boarded the fire truck and donned the fireman’s helmet. I think he had good intentions of remaining there for the rest of the day. (Isn’t he just the cutest little boy you’ve ever seen?)

Perfect Boy loves his macaroni and cheese. He likes the stuff in the blue box, but he will chow down on homemade as well. I haven’t tried this recipe out on him, but Hubby likes it. He’s a little like Mikey from the TV ads a few years ago, however. Hubby just about eats anything — I’m so lucky:) Thanks to Emeril for the recipe.

Smoked Gouda Mac ‘n Cheese

• 6 cups water
• 1 teaspoon salt
• 1/8 teaspoon vegetable oil
• 1 pound ditalini or small elbow macaroni
• 2 tablespoons plus 1/2 teaspoon unsalted butter
• 2 tablespoons bleached all-purpose flour
• 2 1/2 cups milk
• 1/4 teaspoon freshly ground white pepper
• 1/4 pound smoked Gouda cheese, grated
• Parsley

Preheat the oven to 375 degrees. Put the water, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a small, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the milk, whisking constantly. Add the remaining 1/2 teaspoon salt and the white pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve hot. Garnish with parsley.

Note: I sometimes serve this as a meal accompanied by a green salad. It’s terrific alongside a juicy grilled steak, too!