In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.

Add 1 pound of ground beef to the skillet with the onions. Cook for about 5-7 minutes until browned and no longer pink.

Stir in 4 minced garlic cloves and cook for 1 minute until the garlic is fragrant.

Stir in 1 cup of uncooked long-grain white rice, 3 cups of low-sodium beef broth, 1 teaspoon of Italian seasoning, salt, and pepper to taste. Bring to a boil, reduce heat and cover. Cook for 18-20 minutes.

In a small saucepan, melt 2 tablespoons of butter over low heat. Stir in 1/2 cup of milk, 1 cup of shredded cheddar, and 1/2 cup of grated Parmesan until smooth.

Fold the cheese sauce into the skillet with the rice and beef. Stir well and garnish with fresh parsley if desired.