1-Start: start by preheating your oven to 400°F, just like in the classic method, and get all your ingredients lined up for smooth sailing.

2-Melt: melt 4 tablespoons of butter in a large pot over medium-high heat, then add 2-3 onions and 2 teaspoons of honey; cook until they’re softened, about 5 minutes. Slowly pour in 1/2 cup of that dry red wine in increments, letting it soak into the onions until they’re deeply caramelized, which takes 8-10 minutes. Next, toss in 2 cloves of garlic, 2 cups of sliced cremini or wild mushrooms, 2 tablespoons of fresh thyme (or 2 teaspoons dried), along with a bit of salt and pepper; let that cook for 3-4 minutes to build those flavors.

3-Stir: Stir in the remaining 1/2 cup of wine, 3 cups of broth, 1 tablespoon of Worcestershire sauce (or soy sauce for veggie folks), 2 bay leaves, and 1 pound of short-cut pasta. Bring everything to a boil, stirring often, until the pasta is al dente and the broth is mostly absorbed, around 8-10 minutes. Remove from heat and mix in 1/4 teaspoon of cayenne pepper, 1 1/4 cups of heavy cream (or alternatives like whole milk or coconut milk), the optional 1/3 cup of crumbled gorgonzola, and 1/2 cup of shredded Gruyere cheese.

4-Transfer: Transfer the mixture to a baking dish if your pot isn’t oven-safe, then top with the remaining 1 1/2 cups of Gruyere cheese. Pop it in the oven and bake for 20 minutes until the cheese is melted and lightly browned. Let it cool for 5 minutes before serving, and garnish with fresh thyme for that final touch.