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~~"Macaroni" in common usage in the US specifically refers to "elbow macaroni", the kind of dried pasta you are talking about. The US has a standard of identity:~~
~~(b) Macaroni is the macaroni product the units of which are tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter.~~
(c) Spaghetti is the macaroni product the units of which are tube-shaped or cord-shaped (not tubular) and more than 0.06 inch but not more than 0.11 inch in diameter.
~~(d) Vermicelli is the macaroni product the units of which are cord-shaped (not tubular) and not more than 0.06 inch in diameter.~~
(from https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-139/subpart-B/section-139.110 )
However, hundreds if not thousands of different kinds of pasta are commonly available, both fresh and dried. If the pasta selection in your nearest market is unacceptable, find another market or order online.

"Macaroni" in common usage in the US specifically refers to "elbow macaroni", the kind of dried pasta you are talking about. The US has a standard of identity. From the [Code of Federal Regulations][ecfr]:
> ## [§ 139.110][ecfr] Macaroni products.
> (a) […]
>
>(b) Macaroni is the macaroni product the units of which are tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter.
>
>(c) Spaghetti is the macaroni product the units of which are tube-shaped or cord-shaped (not tubular) and more than 0.06 inch but not more than 0.11 inch in diameter.
>
>(d) Vermicelli is the macaroni product the units of which are cord-shaped (not tubular) and not more than 0.06 inch in diameter.
However, hundreds—if not thousands—of different kinds of pasta are commonly available, both fresh and dried. If the pasta selection in your nearest market is unacceptable, find another market or order online.
[ecfr]: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-139/subpart-B/section-139.110