Stir together the beans, onion, bell pepper, tomatoes, jalapeno, chili powder, garlic powder, cumin, water, and 1 tsp salt together in a large slow cooker.
Place the lid on the slow cooker and cook on LOW heat for 8 hours or until the beans are tender.
Take the lid off the slow cooker then stir in the uncooked macaroni and 1 tsp salt.
Place the lid back on the slow cooker then continue to cook on LOW, stirring occasionally and checking the macaroni every few minutes until the macaroni is tender, around 20 minutes.
Turn off the slow cooker then stir in the cheese and season with salt and pepper to taste.
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