Preparation

• Heat oven to 400 degrees. Place sesame seed bun cubes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly. Bake for 10 minutes or until crispy on the outside.
• Heat a large pot over medium heat. Add ground beef, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a couple pinches of salt and pepper. Brown ground beef, crumbling with a spatula until cooked through. Remove from pan and set aside.
• Heat butter in the same large pot over medium heat (no need to wipe it out or drain the grease).
• Add diced onion, sliced carrots, sliced celery, and a large pinch of salt and pepper. Turn heat to medium-high and cook, stirring occasionally for 10 minutes.
• Reduce heat to medium and add minced garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for another minute.
• Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.
• Add a splash of chicken broth to deglaze the pot, scraping all the yummy bits off the bottom.
• Stir in the rest of the chicken broth and uncooked macaroni noodles along with another pinch of salt and pepper. Turn heat to medium-high, and bring to a simmer.
• Once it begins to simmer, turn the heat to low and simmer for 5-7 minutes or pasta is al dente. Stir occasionally to prevent noodles from sticking to the bottom of the pot.
• Remove soup from heat. Stir in heavy cream and shredded cheese.
• Then add white balsamic vinegar. Add cooked ground beef back into the pot. Heat the soup over medium heat for a couple minutes, until the beef is heated through. Season to taste with salt and pepper.
• Serve soup with sesame seed bun croutons and garnish with green onions and shredded cheddar cheese and enjoy!