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

Lightly spray or grease the inside of your slow cooker crock to help prevent sticking and make cleanup easier.
Pour the canned baked beans into the slow cooker, scraping out all the thick sauce from the cans with a spatula so you don’t waste any flavor.

Add the water to the slow cooker and stir well to loosen and thin the baked bean sauce. You want a loose, soupy mixture at this stage so the pasta has enough liquid to absorb while it cooks.
Stir in the dry elbow macaroni, making sure all the pasta is submerged in the bean mixture and evenly distributed. This helps the macaroni cook at the same rate.
Cover the slow cooker with the lid. Cook on HIGH for 1 1/2 to 2 hours, stirring once about halfway through, until the macaroni is tender and the beans are very soft. The sauce will look quite loose at first but will thicken as the pasta absorbs the liquid and the starch releases.

Once the macaroni is fully cooked and the mixture is thick, glossy, and clings to the pasta, turn the slow cooker to WARM. Give everything a final stir to coat the elbows evenly in the dark brown baked bean sauce.
Taste and, if desired, adjust the consistency: if it’s too thick, stir in a splash of hot water; if it’s looser than you like, leave the lid off and let it sit on WARM for 5 to 10 minutes, stirring occasionally, until it tightens up.
Serve straight from the slow cooker while hot. The mixture will continue to thicken slightly as it stands, resulting in a sticky, rich baked bean macaroni with tender navy beans throughout.
Variations & Tips