{"id":294219,"date":"2024-12-22T20:14:15","date_gmt":"2024-12-22T20:14:15","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/12\/22\/my-life-in-food-joel-mchale-shares-surprising-snack-obsession\/"},"modified":"2024-12-22T20:14:15","modified_gmt":"2024-12-22T20:14:15","slug":"my-life-in-food-joel-mchale-shares-surprising-snack-obsession","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/12\/22\/my-life-in-food-joel-mchale-shares-surprising-snack-obsession\/","title":{"rendered":"My Life in Food: Joel McHale Shares Surprising Snack Obsession"},"content":{"rendered":"


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\n Joel McHale.<\/span> Michael Tullberg\/Getty Images<\/span><\/figcaption><\/figure>\n

Joel McHale<\/strong><\/a> might have a slight coffee addiction.<\/p>\n

\u201cBoy, I drink a lot of coffee,\u201d McHale, 53, revealed exclusively in his My Life in Food feature in the latest issue of Us Weekly<\/em><\/a>, on newsstands now. \u201cThat is all day long, no joke. I think I\u2019ve had about 12 shots [of espresso] by now.\u201d<\/p>\n

The only thing the Community<\/em> alum might like more than coffee is pasta, which he tells Us<\/em> has been a favorite since childhood.<\/p>\n

\u201cThere\u2019s a reason why pasta has become one of the most popular dishes on the planet, because you can do so much with it,\u201d he told Us<\/em> while discussing his partnership with Mac-A-Roni, the latest innovation from the makers of Rice-A-Roni. \u201cWhen they came to me, I was like, \u2018Oh, you guys have no idea.\u2019 I grew up eating Rice-A-Roni, and I love pasta. When I eat it, I go for it. And I have two teenage sons, and they can\u2019t get enough of it. So this was as if they had made the product for me and my family.\u201d<\/p>\n

Available in Creamy Cheddar and Creamy White Cheddar flavors, Mac-A-Roni launched this fall with a pop-up event headlined by McHale.<\/p>\n

\u201cCheese and pasta, it really enhances the flavors of your main dish,\u201d McHale tells Us<\/em> of the versatility of the dish, especially during the holiday season. \u201cThat\u2019s, like, scientifically proven, and so I think it\u2019s really true. So when you have turkey Thanksgiving, having a side dish of pasta, you can have your potatoes, and that\u2019s fine. But I\u2019m a pasta man, and I was born in Italy, you know, where macaroni came from.\u201d<\/p>\n

Keep scrolling for more of McHale\u2019s fun food-based anecdotes:\n<\/p>\n

What special dinner would your mom or your wife make on your birthday?<\/h3>\n

Oh, my wife would not be cooking. I would be cooking. If I\u2019m home, I do all the cooking.<\/p>\n

When I was growing up, rice and flank steak was one of my favorite meals. And my mom would marinate it in honey, soy sauce, green onions, salt and pepper and ginger, and let that marinate overnight. Then, we\u2019d serve it with Rice-A-Roni. So now, it would be Mac-A-Roni.<\/p>\n

My mom used to make \u2014 and still does \u2014 spaghetti carbonara with bacon and eggs. Those would be my perfect meals.<\/p>\n

What did you order on your first date with your wife, Sarah Williams?<\/h3>\n
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\n Sarah Williams and Joel McHale.<\/span> Stefanie Keenan\/Getty Images for Hammer Museum<\/span><\/figcaption><\/figure>\n

We went to a restaurant called the Swingside Cafe, which was a pasta-only restaurant. I think she had a puttanesca, and I think I had bolognese.<\/p>\n

What is the snack you are obsessed with?<\/h3>\n

Boy, I drink a lot of coffee. That is all day long, no joke. I think I\u2019ve had about 12 shots [of espresso] by now.<\/p>\n

What would be your last meal on earth?<\/h3>\n

Probably a bone in ribeye. Look, everyone orders it medium rare, and it\u2019s pretty easy to do, but I would say medium or medium rare.<\/p>\n

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\n Related: <\/span>Katie Lee Biegel\u2019s ‘Ultimate Comfort Meal’ Is a Parisian Dream<\/span><\/a>
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\n\t\t\tFood plays an important role in Katie Lee Biegel\u2019s work, from cohosting Food Network\u2019s The Kitchen to hosting her podcast, \u201cAll On the Table.\u201d But food has also been a critical part of many important moments in the chef\u2019s personal life, from childhood to today. Katie Lee, 43, still recalls exactly what she ordered on [\u2026]\t\t<\/p>\n<\/div>\n

What\u2019s the comfort food you eat when no one is watching?<\/h3>\n

Peanut Brittle. A lot of candy.<\/p>\n

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