Begin by boiling a large pot of salted water. Add the black bean rotini and cook according to the package instructions until al dente, usually around 7-9 minutes. Drain and set aside.

In a medium saucepan over medium heat, combine the pumpkin ale and heavy cream. Stir continuously until the mixture comes to a gentle simmer, about 3-5 minutes.

Whisk in the flour gradually until fully blended, about 1-2 minutes, stirring to avoid lumps.

Gradually add the shredded sharp cheddar into the thickened sauce, stirring continuously until melted and smooth, about 2-3 minutes.

Stir in the smoked paprika and turmeric, mixing well and allowing it to cook for an additional minute.

Drizzle olive oil over the drained rotini, then pour the cheese sauce over the pasta. Toss gently to coat and serve warm.