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 6 tablespoons of butter in the same large pot over medium heat.

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.

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 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 until 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.

Add white balsamic vinegar and return cooked ground beef to the pot. Heat the soup over medium heat for a couple of 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.