1898, George Boardman Taylor, Italy and the Italians (history) (link), page 298:
Macaroni, or pasta, made in the house with eggs and flour, both nutritive and easy of digestion, or risotto, often takes the place of soup, and is called a dry soup, but both a dry soup and broth are never served at the same meal.
2005, Peter E. Bondanella, Hollywood Italians: dagos, palookas, romeos, wise guys, and Sopranos (performing arts) (link), ISBN 0826417574, 9780826417572, page 302 of 352:
Paulie's visit to Naples turns out to be a complete disaster: he thinks the natives are unfriendly; he hates the food, rejecting a delicacy (black pasta with squid ink), asking, instead, for "macaroni and gravy", a request that the locals translate as spaghetti and tomato sauce...
2005, Linda Beaulieu, The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State (link), ISBN 0762731370, 9780762731374, page xiv of 253:
Yes, we ate macaroni, not pasta, as it is now called.
2010, James Salter, Kay Salter, Life Is Meals: A Food Lover's Book of Days (cooking) (link), ISBN 0375711392, 9780375711398, page 44 of 464:
[Pasta's] real introduction to America, however, came with the great Italian immigration wave in the late 1800s, when it was known as macaroni, still the word Italian-Americans use for pasta.
1769, University of Oxford, Oxford magazine, or, University museum, Volumes 3-4 (literary criticism) (link), page 228:
The men are growing delicate and refined, and the women free and easy. There is indeed a kind of animal, neither male nor female, a thing of the neuter gender, lately started up amongst us. It is called a Macaroni.
1779, J. Exshaw, The Gentleman's and London magazine (link), page 674:
When I was a young fellow, I acknowledge I gave into the gaieties of the times, and pursued the fashionable amusements: I aimed at making myself agreeable to the fair sex, and of course dressed to the best advantage; but never lost sight of common sense, or imagined the more I resembled a mountebank, the more I approached the fine gentleman. Neither did I think it any disgrace to be as well acquainted with the state of Europe,... At present a receipt to make a macaroni, would consist of the following ingredients. 'Take an empty skull, with an unmeaning countenance, and let it serve as a block for a French friseur to practise his art upon for about an hour and a half daily....' Thus equipped he may start upon the town, and will certainly be admired by the ladies, who will be ready to tear each other's caps to be nearest him, and thought the happy female: the men, that is of taste, will all imitate him in dress, manners, behaviour, and—sentiments.
1797, Bell and Macfarquhar, Encyclopaedia Britannica; or, a dictionary of arts, sciences, and miscellaneous literature (link), page 321 of 779:
[Theophilus Folengio's] poem was called The Macaroni, from an Italian cake of the same name, which is sweet to the taste, but has not the least alimentary virtue, on the contrary palls the appetite and cloys the stomach. These idle poems, however, became the reigning taste in Italy and in France: they gave birth to macaroni academics; and, reaching England, to macaroni clubs; till, in the end, every thing insipid, contemptible, and ridiculous, in the character, dress, or behaviour, of both men and women, is now summed up in the despicable appellation of a macaroni.