1. In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s browned and crumbled. Season with salt and pepper. Drain excess fat and set aside.

2. In the same pot, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook for 5-7 minutes until tender. Stir in minced garlic and cook for an additional minute.

3. Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes.

4. Slowly pour in the broth while continuously stirring to prevent lumps. Stir in dried basil and oregano. Bring to a boil, then reduce heat and simmer for 5 minutes.

5. Add uncooked elbow macaroni and cook for 7-8 minutes until al dente.

6. Reduce heat to low and stir in heavy cream and shredded cheddar cheese until melted and smooth.

7. Return cooked ground beef to the pot and stir in vinegar or pickle juice. Adjust salt and pepper as needed. Serve hot with garnishes like pickles or green onions.