1. Make the Croutons:

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Prepare Buns: Dice the sesame seed buns into 1-inch pieces.
• Toss with Oil: Place the diced buns in a single layer on a parchment-lined baking sheet. Drizzle with the olive oil and toss to coat evenly.
• Bake: Bake for 10 minutes, or until the croutons are crispy and golden brown. Remove from oven and set aside.

2. Make the Soup:

• Brown Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef, 1 teaspoon of the dried oregano, 1 teaspoon of the dried thyme, and a couple of pinches of salt and pepper. Cook the ground beef, breaking it up with a spatula, until it’s fully browned and cooked through. Remove the cooked beef from the pot and set it aside on a plate. Drain off any excess grease if necessary (see notes).
• Sauté Vegetables: Add the 6 tablespoons of butter to the same pot over medium heat. Once the butter is melted, add the diced onion, sliced carrots, and sliced celery. Season with a large pinch of salt and pepper. Increase the heat to medium-high and cook, stirring occasionally, for 10 minutes, or until the vegetables are softened.
• Add Garlic and Remaining Herbs: Reduce the heat to medium. Add the minced garlic and the remaining 1 teaspoon of oregano and 1 teaspoon of thyme. Cook for another minute, stirring constantly, until fragrant.
• Add Flour: Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1 minute more, stirring frequently.
• Deglaze (Optional): Add a splash of the chicken broth to the pot and use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pot. This adds flavor.
• Add Remaining Broth and Macaroni: Stir in the remaining chicken broth and the uncooked elbow macaroni. Add another pinch of salt and pepper.
• Simmer: Increase the heat to medium-high and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and simmer for 5-7 minutes, or until the pasta is cooked al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
• Stir in Cream and Cheese: Remove the pot from the heat. Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth and creamy.
• Add Vinegar and Beef: Stir in the white balsamic vinegar. Add the cooked ground beef back to the pot.
• Heat Through: Heat the soup over medium heat for a couple of minutes, just until the beef is heated through.
• Season to Taste: Taste the soup and season with additional salt and pepper, if needed.

3. Serve:

• Ladle the soup into bowls. Top with the sesame seed bun croutons, sliced green onions, and extra shredded cheddar cheese, if desired. Serve immediately.