Bring a large pot of salted water to a rolling boil. Add the black bean rotini and cook until al dente, about 7–9 minutes. Drain and drizzle with olive oil.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of flour until lightly golden, about 2 minutes. Gradually pour in 2 cups of heavy cream, whisking to prevent lumps.

Once thickened, reduce heat and stir in 2 cups of shredded sharp cheddar cheese until melted. Add 1 cup of pumpkin ale, 1 teaspoon of smoked paprika, and 1/2 teaspoon of turmeric. Mix well.

Toss the cooked pasta with olive oil, then pour the cheese sauce over just before serving. Serve in a large bowl for guests to pour over their pasta.