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1
Making the Infused half & half: Scald, then simmer the half & half with saffron and onion.
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2
Making the Roux: Heat butter in skillet and when its hot, add flour.
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3
Stir constantly.
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4
When finished, it should be a pale tan, have a nutty smell, and be the look of wet sand.
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5
Making Roux into Bechamel: Slowly stream in infused half & half while whisking constantly.
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6
As soon as you add the first bit of liquid, itll look like its seizing but dont worry!
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7
The lumps will get incorporated if you keep whisking.
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8
When youre finished adding your liquid you should have a smooth, moderately thickened sauce.
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9
Making the Bechamel into Cheesy Bechamel: Add cheddar cheese and asiago 1/4c at a time, stirring very well.
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10
Finishing the Sauce: Mix in Dijon and Demi Glace if using.
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11
Stir until well incorporated.
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12
Test for seasoning!
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13
Add salt/pepper if necessary.
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14
Making the Topping: Mix the 1 Tbs melted butter, bread crumbs and 1/4 cup asiago.
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15
Its kind of hard with breading, but do your best to taste to see if the seasoning needs to be adjusted
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16
Prepping the Dish: Line bottom of your baking dish with chorizo rounds
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17
Making Mac and Cheese: Fold the cheese sauce into the macaroni, and turn into baking dish.
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18
Top it: Evenly sprinkle your topping over the mac and cheese
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19
Bake at 350 until the topping is golden brown, about 30 min
