Bring a large pot of salted water to a rolling boil. Add the black bean rotini and cook for 7–9 minutes, or until al dente. Drain and set aside, drizzling with olive oil to prevent sticking.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in ¼ cup of flour to create a roux, stirring constantly for 2–3 minutes until golden. Gradually pour in 2 cups of heavy cream, whisking until thickened and smooth, about 5 minutes.

Reduce heat to low and stir in 1 cup of pumpkin ale, along with 1 teaspoon of smoked paprika and ½ teaspoon of turmeric. Stir until well combined, about 2–3 minutes.

Gradually mix in 2 cups of shredded sharp cheddar cheese, stirring until melted and creamy, about 3–5 minutes. Adjust seasoning if necessary.

Drizzle the warm cheese sauce over the black bean rotini just before serving to maintain visual contrast. Enjoy immediately.