Roast and mash the sweet potatoes according to the instructions in Steps 1 and 2.

Make the cheese sauce according to the instructions in Steps 4 and 5.

Combine the mashed sweet potatoes and cheese sauce, stirring to combine until smooth.Transfer the sauce to a resealable container.

Sweet potato cheese sauce will last in the fridge for up to 4 days, and the freezer for up to 3 months.

Bring a large pot of salted water to a boil.

Add the macaroni pasta and cook until al dente, about 8 minutes.

Drain the pasta and then immediately combine with the cheese sauce, stirring gently until the pasta is coated in sauce.

Preheat the oven to 400*F and wrap the sweet potato in foil. Place it on a sheet pan and place the pan in the oven. Roast until soft all the way through, about 20-30 minutes.

Once the sweet potato is roasted, peel it and mash it.

Make the cheese sauce:

Melt the butter in a large saucepan over medium heat. Add the flour and stir until mixed. Let cook until the flour starts to turn a light golden brown, then stir in the milk until smooth.

Add the cheese one small handful at a time, stirring between each addition. Once all the cheese is added, stir in the sweet potato until smooth, then remove from the heat.

Bring a large pot of salted water to a boil, and add the elbow macaroni. Cook until al dente, about 7-8 minutes.

Drain the pasta but do not rinse. Toss with the cheese sauce until fully coated, then serve.