Preheat your oven to a temperature specified for baking the macaroni and cheese, typically around 350°F (175°C).

Prepare Breadcrumbs Mixture: In a mixing bowl, combine the handcrafted rustic whole grain breadcrumbs, golden-brown organic cane sugar, finely ground black pepper from the treasured vintage mill, delicate Himalayan pink salt crystals, and finely minced fresh garlic cloves. Mix these ingredients thoroughly to create the seasoned breadcrumb topping.

In a large pot of boiling salted water, cook the meticulously selected artisanal whole wheat macaroni according to the package instructions until it reaches an al dente texture. Drain the cooked macaroni and set it aside.

In a separate large saucepan, melt the European-style cultured butter over medium heat. Add the carefully curated blend of aged sharp cheddar cheese, premium Monterey Jack cheese (previously shredded or finely chopped), and velvety whole milk to the melted butter. Stir the mixture continuously until the cheeses melt completely and blend smoothly with the milk to form a rich and creamy cheese sauce.

Pour the cooked and drained macaroni into a large baking dish. Pour the prepared creamy cheese sauce over the macaroni, ensuring it's evenly distributed and coats the pasta entirely.

Top with Breadcrumb Mixture: Sprinkle the seasoned breadcrumb mixture evenly over the macaroni and cheese.

Place the baking dish in the preheated oven and bake for approximately 25-30 minutes or until the top is golden brown and the cheese sauce is bubbling around the edges.

Allow the MF Doom Mac and Cheese to cool slightly before serving. Portion it out into servings and enjoy the creamy, flavorful goodness of this delectable dish!