1-First, preheat your oven to 400 degrees and prepare the croutons. Place the 4 sesame seed buns, diced into 1-inch pieces, on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil or melted butter, toss to coat, and bake for 10 minutes or until crispy.

2-Next, in a large pot over medium heat, brown 1 pound ground beef with 1 teaspoon oregano, 1 teaspoon thyme, salt, and pepper. Crumble the beef while it cooks, then remove it and set aside. This step builds a flavorful base for your soup.

3-Then, in the same pot, add 6 tablespoons olive oil or butter and sauté 1 cup diced yellow onion, 1 cup sliced carrots, and 1 cup sliced celery with salt and pepper over medium-high heat for 10 minutes. Reduce the heat to medium, add 5 cloves minced garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for 1 minute to release their aromas.

4-Stir in 4 tablespoons all-purpose flour to coat the vegetables and cook for 1 more minute. Deglaze the pot with a splash of the 8 cups chicken broth, scraping up any browned bits for extra flavor. Add the remaining chicken broth and 8 ounces uncooked elbow macaroni, season with salt and pepper, and bring to a simmer over medium-high heat.

5-Lower the heat and simmer for 5-7 minutes until the pasta is al dente, stirring occasionally. Remove the pot from heat, then stir in 1 cup heavy cream and 8 ounces shredded sharp cheddar cheese until smooth. Finally, add 1 teaspoon smoked paprika and the cooked ground beef back into the pot, warm over medium heat for 2 minutes, and adjust seasoning as needed.

6-Serve hot with the sesame seed bun croutons, garnished with sliced green onion and extra shredded cheddar cheese. This step-by-step approach makes the recipe accessible for everyone, from working professionals to baking enthusiasts looking for a savory break.