Joel McHale, the 53-year-old actor and comedian known for his role in the popular television series Community, has a profound love for food, particularly coffee and pasta. In a recent interview, McHale revealed his near-constant consumption of coffee, estimating he’d already had twelve shots of espresso by mid-day. This caffeine dependence is rivaled only by his passion for pasta, a food he’s enjoyed since his childhood. This lifelong love of pasta led him to partner with Mac-A-Roni, a new product from the makers of Rice-A-Roni, which offers convenient and flavorful pasta dishes in Creamy Cheddar and Creamy White Cheddar varieties. McHale’s enthusiasm for the product stems from his personal experience, as he grew up enjoying Rice-A-Roni and now finds Mac-A-Roni to be a perfect fit for his family, including his two teenage sons.
McHale’s appreciation for pasta extends beyond simple convenience. He sees it as a versatile culinary canvas, perfectly complementing a variety of dishes, particularly during the holiday season. He believes pasta enhances the flavors of main courses, citing a (perhaps jokingly) "scientifically proven" fact that pasta complements traditional Thanksgiving fare like turkey and potatoes. His Italian heritage, though mentioned humorously ("I was born in Italy, you know, where macaroni came from"), underscores his deep connection to this culinary staple. This connection is further reflected in his culinary preferences, both past and present.
McHale is an active participant in the kitchen, preferring to cook himself rather than relying on his wife. His culinary repertoire includes a childhood favorite: rice and flank steak. His mother’s marinade of honey, soy sauce, green onions, salt, pepper, and ginger, combined with Rice-A-Roni (now upgraded to Mac-A-Roni), holds a special place in his heart. Another treasured dish is his mother’s spaghetti carbonara with bacon and eggs, a recipe she continues to make. Even his first date with his wife, Sarah Williams, revolved around pasta, with the couple dining at a pasta-only restaurant where they ordered puttanesca and bolognese.
Beyond his primary love for pasta, McHale’s food preferences offer further insights into his personality and lifestyle. His self-proclaimed obsession with coffee highlights his fast-paced, energetic nature, while his fondness for peanut brittle and other candies reveals a sweet tooth he indulges when "no one is watching." He also enjoys a good bone-in ribeye, preferably cooked medium to medium-rare, showcasing a classic, hearty appetite. His culinary creativity shines through in his personalized jalapeño garnish. He meticulously removes the seeds, finely dices the peppers, and uses the resulting pepper puree as a topping for meat or pasta. While he modestly admits this isn’t particularly innovative, it reflects his enjoyment of adding a personalized touch to his meals.
McHale’s food journey also includes a notable aversion: raw tomatoes. While he enjoys tomatoes in various prepared dishes, he can’t bring himself to consume them raw, unlike friends who eat them "like apples." This specific dislike offers a glimpse into his unique palate and preferences. This detailed exploration of McHale’s food choices paints a vivid picture of his culinary tastes, ranging from his deep-seated love for pasta and coffee to his childhood favorites, secret indulgences, and even his culinary dislikes. It’s a testament to the important role food plays in his life, shaping his memories, influencing his choices, and offering a glimpse into his personality.
This comprehensive look into McHale’s culinary world highlights his genuine enthusiasm for food. It goes beyond simple sustenance and becomes an integral part of his experiences and relationships. His passion for cooking, his appreciation for simple yet flavorful dishes, and his playful approach to culinary adventures reveal a man who finds joy and connection through food. From his childhood memories of his mother’s cooking to his current family meals centered around pasta, food acts as a thread connecting different phases of his life. His anecdotes, infused with humor and personal reflection, create a relatable and engaging narrative that resonates with anyone who appreciates the power of a good meal.
