I have tons of old cheese-ends in my fridge, including feta, smoked gouda, gruyere, etc. Some are just "aged" and some have one foot in the grave. I want to use them up by making macaroni and cheese, since I also have extra milk. I'll add chives and parsley from the garden, and will freeze the finished product for baking in the future. I may pop in some dried tomatoes. I also have swiss chard I'm trying to use up; shall I include it?
Any thoughts about how to improve or at least not go wrong?