Joel McHale’s food journey reveals a man with a serious passion for coffee and pasta. At 53, the star admits to consuming a lot of coffee daily, joking that he’s had around 12 espresso shots by mid-day. He says, “Boy, I drink a lot of coffee,” emphasizing his constant caffeine intake. It’s clear that coffee isn’t just a drink for McHale, but almost a lifestyle.
Beyond coffee, pasta holds a special place in McHale’s heart. He recalls growing up with Rice-A-Roni, and today, pasta remains a staple in his meals. McHale’s love for pasta connects to his partnership with Mac-A-Roni, a new product from the creators of Rice-A-Roni. As a fan of the dish, he praises its versatility, especially during holidays like Thanksgiving. “You can do so much with pasta,” McHale notes. His teenage sons share his enthusiasm, making pasta a family favorite.
When it comes to holiday meals, McHale finds pasta to be a perfect side dish, complementing everything from turkey to mashed potatoes. “It really enhances the flavors,” he says. McHale’s connection to pasta runs deep, even joking about his Italian heritage, referencing macaroni’s origins in Italy. For McHale, pasta isn’t just food; it’s a tradition, a cultural connection, and a love passed down through generations.
Asked about his favorite meals growing up, McHale fondly remembers rice and flank steak, a dish his mom made with a special marinade. This meal has stayed with him over the years, combining flavors of honey, soy sauce, and ginger. McHale also recalls his mother’s spaghetti carbonara, made with bacon and eggs, as one of his all-time favorite comfort foods. These home-cooked dishes reflect his deep-rooted connection to family and food.
On his first date with his wife Sarah Williams, McHale reminisces about dining at the Swingside Cafe, where they indulged in pasta dishes—puttanesca for Sarah and bolognese for him. Their shared love for pasta made it a fitting choice for a memorable meal. McHale’s own food preferences are not only shaped by family but also by personal choices and habits.
When it comes to snacks, McHale confesses his obsession with peanut brittle and candy. This indulgence serves as his go-to comfort food, especially when no one’s watching. As for his ultimate last meal on Earth, McHale would choose a bone-in ribeye steak. Preferring his steak cooked medium or medium-rare, it’s clear he has a taste for indulgent, flavorful meals.
McHale also shares a unique recipe for a simple yet flavorful garnish. He finely dices jalapeño peppers and uses them as a topping for meat or pasta. Although not groundbreaking, the addition of fresh peppers adds a fresh and flavorful kick to any dish. McHale’s culinary creativity shines through in this small but impactful detail.
Interestingly, McHale’s childhood dislikes include raw tomatoes. While he loves them on burgers or in salads, the texture of raw tomatoes remains unappealing. His aversion to tomatoes adds a personal touch to his food story, showing that even food lovers have their quirks.
