Preparation. In a large pot over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon as it cooks. Season with seasoned salt and black pepper. Reduce heat to medium, add butter, followed by onion, carrots, celery, and garlic. Cook, stirring occasionally, for 10 minutes. Stir in flour.. 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 ground beef, 1 teaspoon oregano, 1 teaspoon thyme, and a couple pinches of salt and pepper.
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Add the elbow macaroni and chicken stock into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 10 minutes until the macaroni is cooked through. Reduce the heat to low. Add the softened cream cheese to the soup. Stir it in until it’s completely melted and blended into the soup.. Lightly spritz with olive oil and place them on a baking sheet. Bake until they’re crunchy and browned, about 8-10 minutes. In a large pot over high heat, cook and crumble the ground beef until browned. Once cooked, transfer the beef to a colander to rinse. Clean the pot, ensuring to leave a bit of the grease behind.
