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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The air pressure is lower at high altitudes, which reduces the boiling point of water. Since many foods – pasta in particular – cook at the boiling temperature of the water they’re in (or that is in them), things at high altitude sit at lower temperatures, and therefore need longer cooking times.
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