1. Brown Beef: Start by cooking the ground beef with the Italian seasoning and thyme in a large pot over medium heat until it’s browned. Drain the excess fat and set the beef aside.

2. Sauté Vegetables: In the same pot, melt the butter. Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables have softened. Then, add the garlic and cook for 1 more minute.

3. Make Roux: Sprinkle the flour over the vegetables and stir to coat them. Cook for 1-2 minutes, stirring constantly, to create a roux.

4. Add Broth: Gradually pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil.

5. Cook Pasta: Add the elbow macaroni to the boiling broth. Reduce the heat and simmer for 8-10 minutes, or until the pasta is tender.

6. Finish Soup: Stir in the heavy cream, then add the shredded cheddar cheese gradually, allowing it to melt. Finally, add the white vinegar or pickle juice and return the cooked beef to the pot.

7. Season and Serve: Season the soup with salt and pepper to taste. Ladle the Mac and Cheese Burger Soup into bowls and top with diced pickles, if desired. Enjoy this comforting and indulgent dish!