What type of pasta is traditionally used in the American dish macaroni and cheese?

The type of pasta traditionally used in American macaroni and cheese is elbow macaroni.

Elbow macaroni is a short, curved, hollow pasta that holds cheese sauce inside its tube and along its ridged or curved surface. Its compact shape also makes it easy to scoop and bake in a casserole.

Macaroni and cheese has roots in European pasta-and-cheese dishes, but it became a major American comfort food. An early English recipe appeared in Elizabeth Raffald’s 1769 cookbook, using macaroni, béchamel sauce, Parmesan, and baking. In the United States, cheddar became the most familiar cheese, while boxed versions helped make the dish a household staple during the 20th century.

Fettuccine, penne, and spaghetti can all be used in creative variations, but they are not the conventional answer. Other short shapes, such as shells or cavatappi, are also popular modern substitutes.