Flavorful Journey: Joel McHale Reveals His Unexpected Snack Craving

Joel McHale may have a mild coffee obsession.

“Wow, I drink a ton of coffee,” McHale, 53, shared exclusively in his My Life in Food feature from the latest issue of Us Weekly, available now. “It’s all day long, no kidding. I believe I’ve consumed around 12 shots [of espresso] by now.”

The only thing the Community star might enjoy more than coffee is pasta, which he disclosed to Us has been a favorite since he was a kid.

“There’s a reason pasta is among the most beloved dishes globally, because it’s so versatile,” he mentioned to Us while talking about his collaboration with Mac-A-Roni, the new creation from the makers of Rice-A-Roni. “When they approached me, I thought, ‘You don’t even know.’ I was raised on Rice-A-Roni, and I adore pasta. When I eat it, I go all in. Plus, I have two teenage sons who can’t get enough of it. It felt like they crafted this product just for my family.”

Mac-A-Roni, which launched this fall, comes in Creamy Cheddar and Creamy White Cheddar flavors and debuted at a pop-up event featuring McHale.

“Cheese and pasta really elevate the flavors of your main dish,” McHale told Us about the dish’s adaptability, particularly during the holidays. “That’s scientifically proven, so I believe it’s true. When you have turkey on Thanksgiving, having pasta as a side dish is perfect. You can have your potatoes, and that’s fine. But I’m all about pasta, and I was born in Italy, which is where macaroni originated.”

Continue reading for more of McHale’s entertaining food stories:

What special dinner would your mom or your wife prepare for your birthday?

Oh, my wife wouldn’t be cooking. I would be in charge of the kitchen. If I’m home, I do all the cooking.

Growing up, one of my favorite meals was rice and flank steak. My mom would marinate the meat in honey, soy sauce, green onions, salt, pepper, and ginger overnight. Then, we’d have it with Rice-A-Roni. Nowadays, it would be Mac-A-Roni.

My mom used to make — and still does — spaghetti carbonara with bacon and eggs. Those would be my ideal meals.

What did you order on your first date with your wife, Sarah Williams?

We dined at a place called the Swingside Cafe, which specialized in pasta dishes. I think she had puttanesca, while I went with bolognese.

What snack are you currently obsessed with?

Honestly, I consume a lot of coffee. It’s non-stop throughout the day. I believe I’ve had around 12 shots [of espresso] already.

What would your last meal on earth be?

Most likely a bone-in ribeye. Everyone usually orders it medium rare, which is simple enough, but I’d say either medium or medium rare.

What’s your go-to comfort food when no one is looking?

Peanut Brittle. A lot of candy.

What is a recipe you’ve created?

I enjoy taking a jalapeño pepper, removing all the seeds, processing it in a Cuisinart until finely diced, and using it as a garnish. I sprinkle it on meat or pasta, which removes most of the heat from the seeds, leaving just the flavor of the peppers. I know it’s not groundbreaking, but people often ask, “What did you add?” and I say, “Nothing.” It’s not overly salty, but yes, just peppers.

What food did you dislike as a child?

Well, I still can’t eat raw tomatoes. I have friends who munch on them like apples. I enjoy them in various dishes, like burgers with oil and vinegar—those I can have all day. But I can’t handle them raw.

With reporting by Sarah Jones