|Butter||30 Milliliter (2 Tablespoon)|
|Monterey jack/Cheddar||50 Milliliter, crumbled / grated (1/4 Cup)|
|Grated parmesan cheese||125 Milliliter (1/2 Cup)|
|Penne||1 Pound, cooked and still hot (500 Gram)|
|Salami slice||12 , julienned (Thin Slices)|
|Chopped parsley||1 Tablespoon|
Heat butter in large saucepan over medium-low heat.
Stir in cheeses and cook 2 minutes over low heat.
Mix to avoid sticking.
Add hot penne and season generously.
Mix well and continue cooking 2 to 3 minutes over low heat.
Stir in salami, garnish with chopped parsley.