Question: What is the name of this American cuisine which originated in the New England region of the United States, characterized by the use of seafood and dairy products with one popular dish being American chop suey? 

Context articles: Dairy Farmers of America
Cuisine of New England
New American cuisine
Chili mac
American chop suey
Chop suey (disambiguation)
Arab cuisine of the Persian Gulf
Chop suey
Croatian cuisine
American goulash

Dairy Farmers of America Inc. (DFA) is a national milk marketing cooperative in the United States.
 It is owned by and serves nearly 15,000 dairy farmer-members representing more than 9,000 dairy farms in 48 states.
 DFA markets members' raw milk and sells milk and derivative products (dairy products, food components, ingredients and shelf-stable dairy products) to wholesale buyers.
 Net sales in 2013 were $12.8 billion, representing about 30 percent of the raw milk production of the United States.
New England cuisine is an American cuisine which originated in the New England region of the United States.
 It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.
 Many of New England's earliest Puritan settlers were from eastern England, where baking foods was more common than frying, such as pies, beans, and turkey, as was the tradition elsewhere.
 Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries.
 The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking.
 New England cuisine is known for limited use of spices aside from ground black pepper, although parsley and sage are common, with a few Caribbean additions such as nutmeg.
 Use of cream is common, due to the reliance on dairy.
 The favored cooking techniques are stewing, steaming, and baking.
New American cuisine, also known as Modern American cuisine, or Contemporary American cuisine, is a term referring to the wave of modernized cooking predominantly served at upscale fine dining restaurants in the United States, originating in the 1980s.
 New American cuisine is generally a type of fusion cuisine which assimilates flavors from the melting pot of traditional American cooking techniques mixed with foreign and sometimes molecular gastronomy components.
Chili mac (sometimes referred to as American chop suey, beefaroni, goulash, macaroni and beef, and Midwest chili) is a dish prepared using chili and macaroni as primary ingredients, which is often topped or intermingled with cheese.
 Some versions are made using prepared or homemade macaroni and cheese.
 It is a common dish in the Midwestern United States, and is also popular in other areas of the United States.
 It can be a relatively inexpensive dish to prepare, and has been described as a comfort food.
 Several variations of the dish exist, and prepared canned and boxed versions also exist.
American chop suey is an American pasta dish popular in New England.
 It is related to other popular and similarly regional pasta dishes, like chili mac.
 Despite its name, it has only a very distant relation to Chinese and American Chinese cuisine.
Chop suey is a dish in American Chinese cuisine.
Arab cuisine of the Persian Gulf includes cuisines that are shared by the population in the coastal region of Eastern Arabia.
 Seafood is a very significant part of the diet of the inhabitants of the coast of the Persian Gulf.
 Fish is very popular, usually eaten with rice.
 The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz, Najd and other parts of Arabia.
 Harees is also a very popular dish in the region.
Chop suey ( ) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.
 It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition.
 Its roots date back to ancient times.
 The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions.
 Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures—Hungarian and Turkish, using lard for cooking, and spices such as black pepper, paprika, and garlic.
 The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian).
 Coastal cuisines use olive oil, and herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.
 Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling, roasting, baking), while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices.
 Charcuterie is part of Croatian tradition in all regions.
 Food and recipes from other former Yugoslav countries are also popular in Croatia.
American goulash, is an American comfort food dish, similar to American chop suey.