Bring a large pot of salted water to a boil. Add the black bean rotini and cook according to package instructions until al dente, about 8–10 minutes. Drain and drizzle with olive oil to prevent sticking.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour and stir continuously for 2–3 minutes until golden brown.

Gradually pour in 2 cups of heavy cream while whisking to avoid lumps, followed by 1 cup of pumpkin ale. Whisk for 3–5 minutes until the mixture thickens and is smooth.

Stir in 2 cups of shredded sharp cheddar cheese, 1 teaspoon of smoked paprika, and 1/2 teaspoon of turmeric until melted and creamy, approximately 3–4 minutes.

Remove from heat and gently fold in the cooked black bean rotini, ensuring each piece is coated in the sauce without stirring aggressively.

Ladle into bowls and drizzle the cheese sauce over the top, maintaining the visual appeal of the dish.