1. Preheat your oven to 350°F and set a medium pot filled with 8 quarts of water over high heat to boil.
2. Add the cubed sweet potatoes and olive oil to a medium bowl and toss until well coated.
3. Pour the sweet potatoes out onto a baking sheet and season with salt and pepper.
4. Sprinkle the chili powder onto the sweet potatoes and toss to coat. Set aside.
5. Add the Modern Table Elbows pasta to the pot of boiling water and cook until al dente, about 6-7 minutes. Drain.
6. While the pasta is cooking, melt the butter in a large skillet (oven proof if you have one) over medium heat.
7. Gradually whisk in the flour until well combined and smooth.
8. Slowly add the milk, whisking constantly so that the mixture stays smooth.
9. Add the salt, pepper, and mustard powder and continuing cooking, mixing frequently, until thickened to the point you can draw a line through it with a spoon, about 5 minutes.
10. Remove the pan from the heat and gently fold in the cooked pasta.
11. Place the sweet potatoes and skillet (or casserole dish, if your skillet isn't oven-proof) into the preheated oven.
12. Bake for 20-25 minutes, until the sweet potatoes are fork tender.
13. To serve, top the mac and cheese with the chili roasted sweet potatoes.

Recipe credit: Delicious Little Bites.

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