I’m thinking he means Mueller’s macaroni.
An odd name for a pasta company, to be sure. In 1867, German immigrant Christian F. Mueller started making egg noodles in Newark. Germans do enjoy various types of traditional buttered egg noodles. Over time, this evolved into a factory that makes dry pasta, something that there really isn’t a grand German tradition of preparing.
To put it another way, as a brand name, Mueller’s pasta feels as unnatural as drinking a Botticelli hefeweizen. But as a product, you could go so far as to say it’s almost the traditional elbow macaroni for baked macaroni and cheese (although the recipe below diverges wildly from the one on the box).
Rich Macaroni and Cheese
1/2 box Mueller’s Macaroni
3 cheeses (medium, sharp and extra sharp)
1 stick butter
4 large eggs, beaten
seasoned salt and pepper
4 cups of milk
Mix well and put into oven at 350 degrees ’till brown on top.