In a large Dutch oven, heat on medium-high and add the ground beef with dried oregano, thyme, kosher salt, and fresh cracked pepper. Cook for about 5-7 minutes until browned, breaking it up with a spoon.

Remove the browned beef from the pot and set aside. Add butter to the same pot, allowing it to melt over medium heat. Sauté the yellow onion, carrots, and celery for 10 minutes until the onions are translucent.

Stir in minced garlic, along with an additional sprinkle of oregano and thyme. Sauté for 1 minute until fragrant.

Sprinkle flour over the sautéed vegetables, stirring well and cooking for 1 minute.

Pour a splash of chicken broth into the pot while scraping up any browned bits stuck to the bottom.

Pour in the remaining chicken broth and bring to a gentle simmer. Stir in elbow macaroni, then reduce the heat to medium-low. Cook for 5-7 minutes until the pasta is al dente.

Once the pasta is cooked, remove the pot from heat. Gently mix in heavy cream and shredded sharp cheddar cheese, stirring until melted and creamy.

Add white balsamic vinegar, and then return the cooked ground beef to the pot. Gently stir to combine.

Taste and adjust the seasoning with additional kosher salt and fresh cracked pepper, if needed.

Ladle the One Pot Macaroni Cheeseburger Soup into bowls and enjoy with your favorite toppings.