Clear out any cheese rinds and odds and ends from your fridge, and melt them down for this simple, flavourful, waste-saving twist on mac and cheese. The flavour of this classic staple is hugely boosted by the use of a combination of very ripe and mature cheeses, but whatever you have to hand should work well: nubbins of brie, cubes of cheddar, grated gruyere, even an oozy tub of Stinking Bishop will all taste divine in a gooey mornay sauce.
