My brother swears by this incredibly filling tax month staple when his budget is super tight.

This slow cooker 3-ingredient baked bean macaroni is the kind of dish you make when the month has run long, the bills are due, and you still need something genuinely filling for dinner. My brother swears by this as his tax month staple: pantry ingredients, almost no effort, and a comforting bowl that tastes like you fussed more than you did.

It leans on classic Midwestern-style canned baked beans with molasses and brown sugar, using their thick, sweet-savory sauce to coat elbow macaroni as it cooks right in the slow cooker. The result is a glossy, sticky pot of tender pasta and navy beans in a dark, rich baked bean sauce that feels like a cross between chili mac and old-fashioned baked beans.

Serve this hot straight from the slow cooker, scooped into bowls. It’s surprisingly hearty on its own, but a simple green salad or some sliced raw vegetables (carrots, celery, bell pepper) help balance the sweetness and richness.

If you have it, a drizzle of hot sauce, a spoonful of plain yogurt, or a sprinkle of chopped onions or scallions on top adds a little brightness. Cornbread, toast, or even plain crackers make good budget-friendly sides to stretch the meal further.

Slow Cooker 3-Ingredient Baked Bean Macaroni

Servings: 4

Ingredients
2 cans (28 ounces each) thick-style baked beans with molasses or brown sugar
3 cups water
2 cups dry elbow macaroni (about 8 ounces)
Directions