Step 1

Shred the sharp cheddar, coat with the flour and set aside to reach room temperature.

Step 2

Meanwhile, bring about 4 quarts of salted water to a rolling boil and add the rotini to it. Cook for about 7-8 mins for al dente.

Step 3

Drain, return to pot and drizzle with the olive oil, then serve in desired dish.

Step 4

While the pasta is cooking, over medium heat melt the butter, mix in the additional 2 tbsp flour, the paprika and turmeric and stir to form a roux.

Step 5

Slowly add and mix in the pumpkin ale.

Step 6

Remove from heat and begin adding the flour coated shredded cheddar cup by cup, slowly stirring it in as it melts. Season with salt and pepper.

Step 7

Serve immediately in a small dish next to the pasta and drizzle it over it table side.

Step 8

**Instructions for Alternative version (not using beer):

Step 9

Shred the cheddar cheese and set aside to reach room temperature.

Step 10

Meanwhile, bring about 4 quarts of salted water to a rolling boil and add the rotini to it. Cook for about 7-8 mins for al dente.

Step 11

Drain, return to pot and drizzle with the olive oil, then serve in desired dish.

Step 12

While the pasta is cooking, over medium low heat melt the butter and add cream, stir to combine well, wait until warmed through and hot to the touch and remove from heat.

Step 13

Add the shredded cheddar cup by cup, slowly stirring it in as it melts. Season with salt and pepper.

Step 14

Serve immediately in a small dish next to the pasta and drizzle it over it table side.