In a large pot, bring about 4 quarts of water to a boil over high heat. Salt generously (2 tbsp).
While the water heats up, chop the salami into tiny, bite sized chunks. Then, place into a pan on medium-high heat. Stir every 30s-1 minute until it gets a bit crispy on the edges. Then, transfer to a paper towel lined plate.
Add the pasta to the boiling water and continue cooking until al dente (about 8 minutes).
In the same pan used for the salami, add the heavy cream over medium heat. Then, in a separate bowl, whisk together the milk with the flour and spices until smooth. Add the milk mixture to the cream and whisk.
Strain the noodles when they finish cooking, but do not rinse.
Continue whisking the sauce until it thickens slightly, about 4-5 minutes. Reduce heat when it begins to bubble at the edges.
Add the shredded cheese to the sauce, stirring together to melt. Remove from the heat once all the cheese has melted. Add the pasta and the meat to the cheese sauce and stir to coat. Serve immediately.
