Cook first 6 ingredients over med/high heat until flour has a chance to cook (a few mins) and roux** is smooth and bubbling.
Gradually add milk whisking constantly. I usually add milk about 1/2 cup at a time until all milk is stirred in, continue cooking and whisking until milk is incorporated into the sauce. Then add enough vege stock until sauce reaches your desired consistency (you may only need a few drops).
Add cheese soup, cream cheese and shredded cheese, stir until melted.
Please Note - This recipe is not good for you and should be consumed in moderation :)
**Roux is a mix of cooked flour and fat used to thicken sauces - you are in essence making one of the three "mother sauces" a bechamel, after you add milk or cream. This sauce can also be used as the base for Mac & Cheese or Alfredo Sauce by adding garlic and grated parmesan cheese