Melt 1 tablespoon of butter in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.

Add the ground beef to the skillet. Cook it while breaking it apart until it’s browned and no longer pink, about 6-8 minutes. If there’s excess fat, drain it out.

Stir in the minced garlic and cook for about a minute until fragrant.

Pour in the uncooked rice, beef broth, Italian seasoning, salt, and pepper. Stir to combine, making sure the rice is well-coated.

Raise the heat to bring the mixture to a boil; then reduce to low. Cover the skillet and let it simmer for 18 to 20 minutes until the rice has absorbed the broth and is tender.

While the rice is cooking, melt 2 more tablespoons of butter in a small saucepan over low heat. Stir in the Parmesan, cheddar, and milk, mixing until creamy and smooth.

Once the rice has finished cooking, pour the cheese sauce into the skillet with the beef and rice. Stir until everything is well combined. Cook uncovered for an additional 2-3 minutes.

If desired, sprinkle with chopped parsley for garnish. Serve warm and enjoy!