maccheroni

Large kettles stand full of dressed maccheroni, with cheese scattered over it, and decorated with small pieces of love apple.

1819 August, Galignani’s Traveller’s Guide through Italy; or, a Comprehensive View of the Antiquities and Curiosities of That Classical and Interesting Country: […], Paris: […] Galignani; […], page 467

Part of the supper, consisting of boiled and fried fish; French beans, and different kinds of fried vegetables, was quickly served; fried light pastes and a dish of maccheroni with cheese, were afterwards brought in.

1826, [Alexander Brodie], The Prophetess: A Tale of the Last Century, in Italy, volume II, Edinburgh: […] Thomas Clark, […]; and Longman, Rees, Orme, Brown, and Green, London, page 300

In the kind of eating-house that suited his mood, an obscure bettola probably never yet patronized by Englishman, he sat down to a dish of maccheroni and a bottle of red wine.

1890, George Gissing, The Emancipated: A Novel, volume I, London: Richard Bentley and Son, page 153

When the maccheroni are dried (twelve hours of exposure are usually sufficient) they are ready to be packed and shipped.

1912, T.P.’s Magazine, volume 4

When Mariannina has sent us in a particularly nice and generous dish of maccheroni garnished with a few pieces of meat, she does not always serve the companatico, but keeps it for the evening meal, and boasts of her economy.

1913, Cooking Club Magazine, volume 15, page 76