To make a cheese sauce, warm the milk, nutmeg, smoked paprika and salt in a saucepan over medium heat until steaming but not boiling. In a separate saucepan, melt the butter over a medium heat, add the flour and stir until it begins to foam and loses its raw taste (about 3 minutes; do not allow to brown). Turn off the heat, whisk in the hot milk and return to a low–medium heat. Continue whisking until the mixture is thickened to ensure a smooth sauce (about 4 minutes). Fold in the grated cheese, then place in a large mixing bowl with the cooked pasta and bacon. Line a loaf tin with baking paper and spread in the macaroni and cheese mix evenly to a thickness of 2cm–3cm (1 inch). Press firmly and cool, then refrigerate until completely cold (at least 1 hour). Lift out onto a chopping board and remove the baking paper, then cut into 8 slices like giant chips. Place the flour on a plate. Whisk the eggs and milk together in a shallow bowl. Coat the rectangle chips in flour, shaking off the excess. Dip the flour-coated macaroni in the egg mixture, then into the breadcrumbs, pressing gently with your fingertips to help them stick. Return the coated macaroni to the refrigerator, covered, for at least 2 hours to set firm. Heat the vegetable or canola oil in a deep saucepan to 180°C and fry the crumbed macaroni chips in batches for 3–4 minutes until golden. Transfer to paper towels to drain, then serve immediately with wedges of avocado topped with cracked pepper.