Sherry & Squash Mac N’ Cheese

This is the absolute creamiest cheesiest full of flavor macaroni and cheese you will ever have!  The secret to this mac n cheese is the cooking method. So read along to find out the secret! And best of all, this macaroni is butter-less and flour-less.  I did use some cream, however. But if you want to make this healthier you can substitute with regular milk. And did I forget to mention the wine?? It makes a huge difference…and the acorn just makes it seem like you are eating something healthy. I love deceptions!

Now to the special cooking method. When you boil the macaroni, only boil for about 3 minutes. Immediately drain and place in saucepan.  Add wine, cream, milk and salt and cook on med until al dente.  Cooking it this way will allow the macaroni to absorb all the delicious flavor, so the pasta itself is not bland.  When al dente, add pureed acorn, onion, garlic, and all the cheese! Finish off with some pepper, cayenne, nutmeg and salt.  Either serve this way or bake with more cheese and panko bread crumbs if you like a crusty finish. Super easy, so give it a try!

The leftovers where even better.  All the flavors were able to incorporate and come together, and the sherry and marsala taste was more subtle. Read on below to find out how to prepare it to retain it’s creaminess.


  • 1 acorn squash: peeled, cubed and roasted in oven with olive oil and salt, then pureed
  • 1/2 onion, sautéed and pureed with acorn
  • 1 big clove garlic, sautéed and pureed with acorn
  • 1 box/bag macaroni
  • 3/4 c. sherry wine (or dry white wine)
  • 2 tbsp marsala wine (optional)
  • 1 c. cream
  • 1 c. milk
  • salt, pepper
  • 2 c. sharp cheddar cheese
  • 1/2 c. parmesan cheese
  • 1/2 c. any other cheese (I used asiago & mozzarella)
  • cayenne pepper
  • Nutmeg
  • Panko bread crumbs (optional)

Peel and cut acorn and bake with olive oil and salt until tender. Then puree.

Milk and wine is added and cooked on med heat until al dente

Add pureed acorn and cheese to macaroni. Serve as is or bake with extra cheese (mozzarella) on top and panko bread crumbs

NOTE: If the mixture is not creamy enough before placing in the oven pour more cream or milk on top. This will ensure it’s creaminess!



Special care must be taken when re-heating mac n cheese to retain it’s creaminess.  Preheat oven to 425.  Place a bit of cream or milk in remikin.  Add mac and cheese and a bit more cream or milk on top.  Top with mozzarella cheese and bake until cheese in bubbly, about 5-7 minutes.


7 Responses to “Sherry & Squash Mac N’ Cheese”

  1. oh my!!! WOW!! How great! I just love love love this!

  2. Buzzed this on foodbuzz. I like to see different uses for squash. Squash is under used in my opinion because people generally just don’t know what to do with it. Well done.

  3. This looks fantastic, can’t wait to try!

  4. This looks awesome and perfect for fall!

  5. Looks great but any true baked macaroni and cheese has to be good! I hate that Kraft stuff.

  6. That sounds really good.

    I would have never thought of using Squash in Mac and Cheese.

    We just happen to have some Squash and Marrow to use up right now.

  7. Squash in mac’n’cheese, sounds great! I don’t think I have ever thought to use wine in there either, thanks!

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