Lightly toast the saffron stigmas in a pan covering them with aluminum foil and cooking over low heat. Turn them quickly until slightly toasted, then grind them gently in a mortar until you achieve a fine saffron powder. Cook the pasta (large gnocchi or another shape that can hold the sauce inside) in plenty of salted water, flavored with the saffron powder. Once cooked, drain, then toss with a drizzle of extra virgin olive oil. Finely chop the Pecorino Perfetto and Bon Sardo in a food processor until you get a fine, grated texture. In a baking dish no higher than 8 cm, layer Pecorino Perfetto and Bon Sardo, gnocchi, adding pepper to taste, and finishing with a final generous layer of both cheeses. Bake in a fan oven at 180°C (356°F) for about 25 minutes, until a golden, crispy crust forms on top. Meanwhile, sauté the broccoli in a saucepan with extra virgin olive oil. Season with salt and pepper to taste, gradually adding hot water until fully cooked. Blend until smooth using an immersion blender, and add a drizzle of olive oil for extra shine. Serve the Mac & Cheese hot, with the cheeses melted and gooey. Top with the broccoli cream and a few seared broccoli florets, adding extra pepper to taste, if desired.