Bring a large pot of salted water to a boil. Add the black bean rotini and cook until al dente, about 8-10 minutes. Drain and set aside.

Melt 2 tablespoons of butter in a medium saucepan over medium heat. Whisk in 2 tablespoons of flour for about 2-3 minutes until golden and lump-free.

Slowly add ¾ cup of heavy cream and 1 cup of pumpkin ale, whisking until smooth. Bring to a gentle simmer, stirring constantly for about 4-5 minutes.

Melt in ½ pound of shredded sharp cheddar cheese, stirring until creamy. Add smoked paprika and turmeric, mixing until well combined.

Pour the cheese sauce over the cooked black bean rotini, or serve on the side for guests to drizzle.