I have a box of regular mac and cheese I’m making tonight and I see “high altitude microwave directions” and while I am a college graduate I have no idea why this exists. What does the altitude have to do with macaroni and cheese? I’m sure this also has chemical compounds at play but physics made more sense to tag it with I don’t know if I’m doing this right but I’m hoping someone can break this down for me. Thanks.
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High altitudes have a relatively low air pressure. As a result of that, water will boil at a slightly lower temperature. The effect is significant enough that you’ll need to boil pasta for a little bit longer than you would at sea level.
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