Make the cheese sauce (according to instructions found at "Betty's Creamy Cooktop Macaroni and Cheese Recipe") and keep it warm over a warmer burner on the stove. Melt the 1/2 tablespoon margarine and very lightly toast the almonds in a small skillet. Remove from heat immediately when they begin to turn color, and place them on a plate with paper toweling to absorb excess margarine. Now, cook your vegetables. Place 16 oz. frozen broccoli cuts in a pot with 1 inch rapidly boiling water; also, place the 16 oz. cauliflower in a second pot with 1 inch rapidly boiling water. Bring both pots back up to a boil, and cook about 6 minutes, until done, but still brightly colored and a little crunchy. (They will continue to cook.) When the vegetables are done, pour each through a collander and place collander back on top of the individual pots used. Next, carefully remove the broccoli and cauliflower from their pots to a serving bowl, alternating between a couple of spoons of broccoli and a couple of spoons of cauliflower, making them interspersed nicely until you finish filling the serving bowl. Now, pour your warm cheese sauce in a strip across the top of the mixed broccoli and cauliflower (as much cheese sauce as you want to use). Sprinkle the toasted almonds on top of the cheese sauce. This is a beautiful, elegant vegetable dish that I think you will enjoy!