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Preheat oven to 400°F
Arrange bun cubes on a parchment-lined baking sheet, drizzle with olive oil, toss to coat, and bake for 10 minutes until crispy.
In a large pot, brown the ground beef with 1 teaspoon each of oregano and thyme, salt, and pepper. Remove and set aside.
In the same pot, melt butter and add onions, carrots, celery, and a pinch of salt and pepper. Cook on medium-high for 10 minutes.
Add garlic, remaining herbs, and cook for 1 more minute. Stir in flour and cook another minute.
Deglaze pot with a splash of chicken broth, then add the remaining broth and macaroni. Bring to a simmer, cook until pasta is al dente, about 5-7 minutes.
Off heat, stir in cream, cheese, and vinegar. Return beef to the pot, reheat briefly.
Serve with croutons, garnished with green onions and extra cheese.