Altered recipe a bit for sous vide cooking: 12 eggs, 2 cups cottage cheese, 2 cups shredded cheese, generous 2 tablespoon cornstarch, poured blended mixture in freezer safe gallon zip lock bag and cooked in sous vide 171 F degrees for 1 hour. Tip- blend mixture at high speed but then let mixture sit for a few minutes to let all air bubbles float to surface and then stir prior to pouring into the bag (less air bubbles = less float). Make sure water flows all around the bag
Toddler approved! Used/substituted ingredients with what I already had on hand: elbow macaroni, dubliner cheddar and mozzarella cheese, bouillon and water (instead of broth). Initial bake with foil took 20 min even with hot liquid ingredients- probably because I used a glass 9x13 Pyrex dish
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