What are the chemical properties of Instant Mac and Cheese that makes it cook that quick? AKA how does the cheese work with the white powder to thicken the liquid?

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What are the chemical properties of Instant Mac and Cheese that makes it cook that quick? AKA how does the cheese work with the white powder to thicken the liquid?

In: Chemistry

Anonymous 0 Comments

The noodles are just freeze dried, they’re fully cooked. They simply need water to rehydrate them, which only takes a few minutes. No other chemical magic is necessary.