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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Water boils at a lower temperature at higher altitudes because there is less air pressure above it. Because of this water can only be a liquid at lower temps. That means it takes longer for things that need to be in boiling water because the water can’t get hotter without becoming a gas.
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