Yes you are right, most North American recipes call for dry Sherry.
However, Ina Garten’s Truffled Mac & Cheese calls for cream Sherry specifically Harvey’s Bristol Cream (HBC)
In Asian recipes, I usually use dry Sherry to sub for Sake if Shao Xing wine is unavailable.
When a recipe calls for sugar then I use HBC and omit the sugar instead of using dry Sherry.
