Bring a large pot of salted water to a boil over high heat. Add the black bean rotini and cook according to package instructions until al dente, about 7-9 minutes. Drain and toss with olive oil to prevent sticking. Set aside.

In a medium saucepan, whisk together ¼ cup of flour and 1 cup of pumpkin ale over medium heat. Gradually stir in 1 cup of heavy cream. Heat until thickened and bubbling, about 3-5 minutes. Incorporate 2 cups of shredded sharp cheddar cheese until melted and smooth.

Add ½ teaspoon of smoked paprika and ¼ teaspoon of turmeric to the cheese sauce, stirring well to combine. Allow to simmer for an additional 2-3 minutes.

Gently toss the cooked black bean rotini in a large serving bowl with olive oil. Serve the cheese sauce on the side for guests to add their desired amount.

Serve the warm dish immediately, ladling the cheese sauce over individual portions for a beautiful presentation.