Preheat the oven to 400°F. Arrange the sesame seed bun pieces on a baking sheet lined with parchment. Drizzle with olive oil and toss well. Bake for around 10 minutes or until crisped.

In a large pot over medium heat, brown the ground beef along with 1 teaspoon of oregano, 1 teaspoon of thyme, and season with salt and pepper. Once done, set it aside.

In the same pot, melt the butter. Add the onions, carrots, celery, and a dash of salt and pepper. Sauté for about 10 minutes.

Reduce the heat to medium, then add the minced garlic, the leftover thyme, and oregano. Cook for about a minute.

Mix in the flour and stir well with the vegetables, cooking for an additional minute while stirring consistently.

Pour a small amount of chicken broth to deglaze the pot, scraping the bottom to release any flavorful pieces.

Add the remaining chicken broth and uncooked macaroni, seasoning with additional salt and pepper. Increase the heat to medium-high and bring it all to a gentle simmer.

Once it reaches a simmer, lower the heat to keep it at a gentle boil, and let it cook for 5-7 minutes or until the pasta is cooked al dente, stirring occasionally.

Remove the pot from heat, then mix in the heavy cream and shredded cheese until everything is melted and blended smoothly.

Stir in the white balsamic vinegar and return the previously cooked beef to the soup. Warm it over medium heat for a few more minutes until the beef is reheated completely. Adjust seasonings as desired.

Serve the soup garnished with baked croutons, sliced green onions, and additional shredded cheddar cheese on top.