Preheat your oven to 350°F (175°C). Grease a large baking dish and set it aside.

Boil the whole wheat macaroni according to the package instructions until al dente. Drain and set aside.

In a large mixing bowl, combine the meticulously curated blend of aged sharp cheddar cheese and premium Monterey Jack cheese. Set aside a small portion for topping later.

In a saucepan over medium heat, melt the European-style cultured butter. Add the finely minced garlic and sauté until fragrant. Stir in the golden-brown sugar, freshly ground black pepper, and delicate Himalayan pink salt.

Gradually pour in the velvety whole milk, stirring continuously to avoid lumps. Once the mixture is smooth, slowly add the majority of the cheese blend, reserving the small portion set aside earlier. Stir until the cheese is fully melted and the sauce is creamy.

Fold the cooked macaroni into the cheese sauce until evenly coated. Ensure that every piece of macaroni is immersed in the rich, velvety cheese goodness.

Transfer the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the reserved portion of cheese blend over the top, creating a cheesy crust. Then, generously sprinkle rustic whole grain breadcrumbs for added texture.

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

Allow the Mf Doom Mac and Cheese to cool for a few minutes before serving. Scoop out generous portions, savoring the blend of aged cheddar, Monterey Jack, and the delightful crunch of whole grain breadcrumbs.