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 1 pound 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 (no need to wipe it out or drain the grease).
• Add 1 cup diced onion, 1 cup sliced carrots, 1 cup 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 5 cloves minced garlic, the remaining 1 teaspoon oregano, and the remaining 1 teaspoon thyme, and cook for another minute.
• Then add 4 tablespoons 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 8 cups of chicken broth and 8 oz. of uncooked macaroni noodles along with another pinch of salt and pepper. Turn heat to medium-high, and bring to a simmer.