Melt 1 tablespoon of butter in a big skillet on medium heat. Toss in your chopped onion and give it 3 to 4 minutes to soften.

Drop the ground beef into the pan. Let it cook while breaking it apart until it changes color. If there's extra fat, drain it out.

Add your minced garlic to the skillet and let it hang out for a minute, stirring until the smell is strong.

Pour in the uncooked rice, beef broth, Italian seasoning, pepper, and salt. Give it a good stir to combine everything.

Crank up the heat to boil, then bring it down to low. Pop a lid on and let it cook for 18 to 20 minutes, just until the rice soaks up the broth and softens.

Grab a small saucepan. On low heat, melt up 2 more tablespoons of butter. Stir in Parmesan, cheddar, and milk. Keep at it until it's creamy and smooth.

Take the cheese sauce you've made and pour it into the skillet with the cooked beef and rice mixture. Stir until it all comes together nicely.

Cook uncovered for a couple more minutes so the flavors mesh. Throw some parsley on top if you like, and serve it warm.