Scale

Cook Mode Prevent your screen from going dark

Heat a large skillet over medium heat and melt 1 tablespoon butter. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook for 5 to 7 minutes until browned and no pink remains. Drain excess fat if needed, leaving about 1 tablespoon.
Stir in the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the uncooked rice, beef broth, Italian seasoning, salt, and pepper. Stir to combine, making sure the rice is evenly distributed.
Bring the mixture to a boil, then reduce heat to low. Cover tightly with a lid and simmer for 18 to 20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
While the rice cooks, make the cheese sauce. In a small saucepan over low heat, melt the remaining 2 tablespoons butter. Add the milk and warm gently. Stir in the cheddar and Parmesan cheeses, whisking until smooth and creamy. If too thick, add a splash more milk.
Once the rice is done, pour the cheese sauce over the beef and rice mixture. Fold together gently until everything is evenly coated.
Cook uncovered for 2 minutes to allow the flavors to meld and any extra liquid to reduce. Garnish with chopped parsley if desired and serve warm.

Cheese Tips: Use freshly grated cheese for the smoothest sauce. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

Rice Substitutions: Brown rice can be used but requires 40 to 45 minutes cooking time and an extra cup of broth.

Make It Spicy: Add red pepper flakes or diced jalapeños for a kick of heat.

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or broth to restore creaminess.