I’m pretty sure macaroni came to France from Italy. I suspect noodles in general go back far beyond the late 18th–early 19th century.
EDIT: Yes, they do!
They also pronounce capicola the same way my MIL (who was from a Sicilian background) did- “gabagool.”
Not to the same degree. I think it’s common for people to call plenty of pasta types
‘spaghetti’, but they’d be more specific about particular forms. Also, a lot of people don’t really know much about the different pasta shapes, for instance lumping linguini, spaghetti, and fettuccini all together.
I don’t know much about the use of the word over time but ‘macaroni’ was also a broader term applied to Italian immigrant culture.
You are reading it right. It’s a set of rules for food products. And they’re all macaroni.
"stuck a feather in his cap and called it macaroni…
My Mid-dau’s mac and cheese pie is made with spaghetti shaped pasta.
(She lived a few years in New Orleans)
as a side-note, if you go to a chile parlor and ask for a “chili mac”, it’s made with chili over spaghetti not macaroni
Nitpick: Chili is the dish. The peppers with which it’s made are chile peppers.
Chili Mac with spaghetti (and other optional toppings) is also known as Cincinnati chili.
Like so-called American Goulash, Chili Mac can also be made with elbow macaroni. I’ve done it plenty of times.
Must be a regional terminology variant. Here in California, what I know as “chili mac” is macaroni & cheese with chili and other add-ins mixed together (my usual version includes drained canned corn and extra shredded cheese, with box mac & cheese and canned chili). The version I use is a reasonably inexpensive and easy meal that reheats well and that we like (reheating well is an important quality in a two-person household).
and then there’s childhood beefaroni 
My experience, too, with chili mac is with elbow. Don’t think I’ve ever had spaghetti.
Cut-up hot dogs are a nice addition too. 
Now you’re talking about the horrid concoction known as ‘American Chop-Suey’. I understand it was a common way to punish and degrade schoolchildren who did not carry a nutritious homemade lunch in a bag or Huckleberry Hound lunch box to school with them.
There are a lot of videos of such concoctions on YouTube, a lot of which are about “Depression food” (a reference to the economic upheaval, not one’s emotional state). One of my favorites is Max Miller’s episode on Al Capone’s soup kitchen for the down-and-out:
When you’ve got literally NOTHING to eat, even Mulligan (Hobo) Stew tastes pretty damned good!
(As an aside, my mother tricked me into eating Progresso vegetable soup when I was nine by telling me it was a WWII recipe created by a GI who crawled through gardens gathering vegetables in his helmet. It worked, and all that evening I felt like Sgt Saunders on Combat!)
I make this often as a quick snack. I use angel hair spag so it cooks fast. Add real butter to taste and lots of black pepper. Sprinkle with grated Parmesano reggiano for a quasi Alfredo. Even the grated Kraft stuff works OK but it is different.
As I said above, sauteeing cooked spaghetti in olive oil and garlic is a common dish. It too is peppered.
It’s called Cacio e pepe, made with maccheroni alla chitarra. Or spaghetti alla chitarra.