Begin by bringing a large pot of salted water to a boil. Add the black bean rotini and cook according to package instructions, usually around 8–10 minutes, until al dente. Once cooked, drain the pasta and toss it with olive oil.

In a medium saucepan over medium heat, melt 4 tablespoons of butter until bubbly. Whisk in 4 tablespoons of flour to form a roux, cooking for about 2 minutes until light golden and bubbly.

Gradually pour in 2 cups of heavy cream while continuously whisking to prevent lumps. Stir for about 3–4 minutes until the sauce thickens.

Slowly whisk in 1 cup of pumpkin ale to the thickened cream sauce. Cook for an additional 2 minutes, stirring continuously until the sauce is smooth.

Reduce heat to low and add 2 cups of sharp cheddar cheese to the pumpkin ale mixture. Stir continuously for about 2–3 minutes until melted.

Stir in 1 teaspoon of smoked paprika and a pinch of salt and pepper to taste. Allow the sauce to cook for another minute.

Add the drained black bean rotini to the cheese sauce, gently folding to coat the pasta. Cook for an additional 2 minutes.

Spoon into serving bowls, drizzling any excess cheese sauce over the top.